Description

Description
Cut from the flank area, bavette has long been known as “skirt steak” and traditionally sold for slow cooking. More recently, it has become popular as a quick-cook steak thanks to its flavour and versatility.

With an open texture that holds marinades and seasoning exceptionally well, bavette is best cooked quickly, served pink, and well rested. It has more bite than rump steak, but offers excellent value for those looking for something a little different.

Also suitable for slow cooking if that’s your preferred style.

Each pack contains 2 × 8oz steaks.

Cooking Guide

• Remove from the fridge 30 minutes before cooking.

• Season generously and sear over a very high heat.

• Cook quickly:

  • Rare: 2 minutes each side (45–47°C)

  • Medium Rare: 3 minutes each side (50–52°C)

• Rest for at least 5–7 minutes, then slice thinly across the grain before serving.

• For slow cooking: braise gently for 2–3 hours in stock, wine or beer until tender.

Recipe Idea: Spicy Chimichurri

Ingredients

• 1 bunch flat-leaf parsley

• 4 garlic cloves

• 2 tbsp fresh oregano (or 1 TSP dried)

• 1 red chilli (fresh) or 1 TSP dried chilli flakes

• 100ml olive oil

• 2 tbsp red wine vinegar

• Salt & black pepper

Method

1. Finely chop parsley, oregano, garlic, and chilli.

2. Mix in a bowl with olive oil and vinegar.

3. Season with salt and pepper, adjusting to taste.

4. Rest for 10 minutes before serving.

Spoon generously over sliced bavette for a bold, spicy finish.