Native Breed Beef – Bavette Steak

Our butchers tips

Bavette steak is great value for money and delivers a stronger flavour than many steaks.

Bavette Steak is sometimes called Flank Steak and is perfect for frying or braising.  The steak is cut from the underside of the animal and is a hardworking muscle. Our butchers will cut the steak across the grain to ensure tenderness when cooked. Bavette steak, also known as flap steak or sirloin tip steak, is a flavourful and relatively affordable cut of beef. It is taken from the bottom sirloin area of the cow and is a long, flat, and thin piece of meat with a coarse texture.

Here are some key characteristics of bavette steak:

Texture of Bavette Steak:

Bavette steak has a coarse grain, which means that the muscle fibres are more apparent compared to other cuts. This texture gives the steak a slightly chewy and meaty mouthfeel.

Flavour of Bavette:

The meat of the bavette steak is known for its rich and beefy flavour. It has a pronounced taste that appeals to many meat enthusiasts.

Versatility:

Bavette steak is a versatile cut and can be cooked using various methods, including grilling, broiling, pan-frying, or sous-vide. It’s best to cook it to medium-rare or medium doneness to retain its tenderness and flavour.

Marinating Bavette:

Due to its coarse texture, bavette steak benefits from marinating before cooking. This helps to tenderise the meat and infuse it with additional flavours.

Slicing Bavette Steak:

When serving, it is essential to slice the bavette steak against the grain. This cutting method helps to break up the muscle fibres and results in a more tender and enjoyable eating experience.

Popular dishes:

Bavette steak is popular in various cuisines and can be used in different dishes, such as steak fajitas, stir-fries, sandwiches, or served as a main dish with side dishes like vegetables or potatoes.

Here are some recipe suggestions for cooking bavette steak from Great British Chefs.

Cooking the Perfect Bavette Steak

Here are some general tips that renowned chefs often recommend for cooking a delicious bavette steak:

Season generously:

Use a combination of salt, pepper, and any other desired spices or herbs to season the steak. The coarse texture of bavette steak allows it to hold onto seasoning well.

Marinate for added flavour:

Consider marinating the bavette steak for a few hours or overnight to enhance its tenderness and add extra flavour. Popular marinade ingredients include garlic, soy sauce, Worcestershire sauce, olive oil, and various herbs and spices.

Preheat the cooking surface:

Whether you’re using a grill, a cast-iron skillet, or a griddle, make sure to preheat it properly. A hot surface will sear the steak quickly and help lock in the juices.

Cook to medium-rare or medium:

Bavette steak is best enjoyed when cooked to medium-rare or medium doneness. Overcooking it can make the meat tough and less tasty.

Rest the steak after cooking:

Allow the cooked bavette steak to rest for a few minutes before slicing. This resting period allows the juices to redistribute within the meat, resulting in a juicier and more tender steak.

Slice against the grain:

When serving the bavette steak, be sure to slice it against the grain. Cutting against the grain breaks up the muscle fibres and makes the steak more tender to eat.

Serve with a sauce or glaze:

Consider serving your bavette steak with a delicious sauce or glaze to complement its rich flavour. Chimichurri sauce, red wine reduction, or a mushroom sauce are popular choices.

Remember that cooking times and methods may vary depending on the thickness of the bavette steak and your preferred level of doneness. Always use a meat thermometer to check for your desired internal temperature.

Overall, bavette steak is an excellent choice for those looking for a more affordable beef option that still delivers a robust beefy flavour and can be prepared in a variety of delicious ways.

If you like your steak with lots of flavour, you could also choose a flat iron steak, or try a rib-eye.