What is
Bavette Steak?

Bavette steak, also known as flank steak, is a cut of beef that comes from the lower abdominal area of the cow. It is characterized by its long, flat shape and rich, beefy flavor. Bavette is best cooked quickly at high temperatures, making it perfect for grilling or searing. It is often served medium-rare to showcase its tenderness and juiciness.

Origins & History

The term 'bavette' is French for 'flap' and originates from French cuisine, where it is cherished for its flavor and versatility. Bavette steak has gained popularity in various cuisines around the world, especially in the United States, where it is frequently used in fajitas, stir-fries, and various grilled dishes.

Taste & Texture

The taste of bavette steak is rich and beefy, with a slightly chewy texture that can be softened when cooked correctly. It has a robust flavor that pairs well with marinades and spices, making it suitable for a variety of dishes.

Ingredients

Bavette Steak

A cut of beef from the lower abdominal area of the cow, known for its flavor and tenderness when cooked properly.

Salt

A common seasoning that enhances the natural flavor of the steak.

Black Pepper

A seasoning that adds heat and depth to the flavor profile.

Olive Oil

Used for marinating and cooking to add moisture and richness.

Garlic

Often used in marinades to add a robust flavor to the steak.

Herbs (such as thyme or rosemary)

Used in marinades or as a garnish to add aromatic flavor.