A glorious steak cut from the flank. Popular across France, this traditional old fashioned cut is best served pink and can be braised or fried.

Also known as flank steak, this is a flavourful steak which offers great value. The thin cuts of meat come into their own when they are marinated in Asian herbs and spices and either served rare or as the star ingredient in a healthy stir fry. Taken from the abdominal muscles of grass fed beef herds, this is a cut which is becoming increasingly popular with restaurant chefs but is just as easy to prepare yourself at home and turn into a show stopping dish. This traditional alternative to more familiar prime cuts is sourced from grass fed beef herds ensuring it delivers exquisite flavour in every mouthful.

Cooking Instructions

Remove the Bavette Steaks from the fridge 1 hour before cooking to bring them to room temperature. To Pan-Fry: Add 2 tbsp of oil or a knob of butter to a frying pan or griddle and preheat on a medium high temperature. Brush the steaks lightly with oil and season with salt and pepper. For rare steaks, cook for a total of 1 1/2 minutes on each side. For medium-rare steaks, cook for a total of 2 1/2 minutes on each side. For medium-well steaks, cook for a total of 3 minutes on each side. For well-done steaks, cook for 4 or more minutes on each side. To Grill: Brush the grill with cooking oil, and preheat it to a medium high temperature. Allow the grill to get thoroughly heated but don’t let it get too hot, or you’ll end up with a charred steak that’s raw on the inside. Brush the steaks lightly with oil and season with salt and pepper. Cook the steaks for approximately 4 minutes on each side. Use tongs to flip them over after the first side has grill marks and has formed a brown crust. Grill the other side for an additional 4 minutes. If you have a meat thermometer then cook to 45 – 55°C for rare, 58 – 65°C for medium or 70 – 75°C for well done.

Nutritional Information (per 100g)

ENERGY: 827 kJ/198kcal

FAT: 13.2 g

of which SATURATES: 5.4g

CARBOHYDRATES: 0g

of which SUGARS: 0g

PROTEIN: 19.9g

SALT: 0.1g

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