£12.50
Bavette has a loose texture making it excellent for soaking up marinades, its also sometimes know as flank steak
Finely slice against the grain once cooked for a tasty and tender steak or try a slow braise in a curry or stew
If frying we suggest bringing out of the fridge upto an hour before cooking. Pat the meat dry with paper towel, crucial for achieving a good crust! Season generously with sea salt just before searing in a very hot, heavy bottomed pan for 2-3 minutes each side depending on thickness and required doneness.
We recommend using a meat probe to make sure its just a you like it. Temperatures should read rare 52°C medium 60°C well done 71°C
Remember to rest before serving!
Sold in 500g packs
