From the Flank
The Bavette, also know as Flap Steak is cut from the flank, or abdominal area.
Like the flank steak, it is a tough, but flavorful cut of meat best marinated then quick seared, broiled or grilled and served medium-rare.It’s the flavor that makes the Bavette, Flank and Skirt cuts stand out, but it is essential to remember to cut it thinly and across the grain on a diagonal.
Recipes & Tips:
- SFGate: Butchers’ best-kept secret / Seldom-seen flap meat is giving better-known steaks a run for the money.
- BBC Good Food: Marinated Bavette Steak.
- Les Petites Gourmettes: Bavette
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