Two generously cut Bavette steaks with deep beef flavour and a distinctive open grain. Choose 2 × 227g (8oz) – £14.30 or 2 × 340g (12oz) – £21.42. These are pairs of individually portioned steaks, not a whole Bavette.
Ideal for quick cooking in a hot frying pan, on a grill or barbecue. Rest after cooking and slice across the grain for the best eating experience.
Price range: £14.30 through £21.42
Bavette is an open-grained beef steak from the flank region, valued for its pronounced beef flavour and distinctive texture. Butchery terminology varies: we do not treat skirt, onglet, flat iron, flap steak or sirloin tip as interchangeable names for this Grid Iron product. The exact anatomical specification remains subject to supplier confirmation.
The open grain gives Bavette real character and a substantial beefy flavour. It is leaner in eating style than some richly marbled cuts, and becomes chewier when overcooked.
Pat dry, season and sear quickly over high heat on a pan, griddle or barbecue. Aim for medium-rare to medium according to preference, taking thickness into account. Rest before slicing thinly across the grain. A marinade is optional for extra flavour.
For detailed cooking guidance see How to Cook Bavette Steak. For serving inspiration try Bavette Steak with Yorkshire Nduja Butter.
These packs contain two individual steaks. For a larger piece to barbecue and slice for sharing, choose our Whole Bavette – approximately 1.2kg.
For help comparing cuts, see Skirt, Bavette or Onglet? and our Guide to Steak Cuts. For other individual steaks, try Flat Iron or Rib-eye.
Ernie Brown (verified owner) –
Stephen Danbury (verified owner) –
Juicy & tasty
Kirk Rumney (verified owner) –
This is such a brilliant cut of meat that is very underestimated in the UK.
I have bought these from Ocado and Waitrose previously but these were definitely the Best we’ve tried
David Payne (verified owner) –
Value for money
John Duffy (verified owner) –
Andrew Lee (verified owner) –
Lovely flavoursome cut of beef
Alan Flewin (verified owner) –
My Wife first cut this steak into strips then marinated it in a black bean sauce. Cooked with green pepper, onions and chilli to make a beautiful sizzling beef.
Stephen Cooper (verified owner) –
Ended up rather chewy
Darren O’neill (verified owner) –
Louise King (verified owner) –
Gareth Jandrell (verified owner) –
Dave Buckley (verified owner) –
We use these bavette steaks for steak tacos. Having previously bought from the supermarket, the difference is night and day. I now buy most of my meat from Gridiron
Robert Van Der Veen (verified owner) –
Absolutely great piece of meate. I used it to make Mongolian Beef. Tasted realy nice.
Elizabeth Cowburn (verified owner) –
Kev Church (verified owner) –
Great size portions and so much flavour