The Bavette steak, also known as flap steak, is a long, flat and tender cut of meat that comes from the bottom sirloin, near the flank steak. It is a lean cut with a long, thin shape and a rich, beefy flavor, very similar to the flavor profile of a flank steak. The space between the fibers allow for excellent absorption of marinades and rubs as the surface area is increased.
*Weight may vary
Whether you chose to make it on the grill or do it on a hot cast iron skillet, make sure you finish the cut medium rare at most. The final bite should be cut against the grain for maximum tenderness. Rubs and marinades adhere perfectly to the surface, thanks to gaps between the muscle fibers. You can also chose to simply add salt and pepper before cooking, followed by a fresh chimichurri before serving. As always, make sure to bring your steak to room temperature before starting, and letting it rest for half the time of cooking.
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