Bavette Steak also known as Flap steak or the Butcher’s cut
$16.00
What's a Bavette steak? It is a long, thin, beautifully marbled piece of beef taken from the bottom sirloin. It’s known for its deep, rich flavor and its loose, open grain, which makes it both tender and incredibly versatile. Because of its texture and bold beefiness, chefs love it for high‑heat cooking, quick marinades, and dishes that celebrate big flavor. Bavette is celebrated for its bold, hearty taste, often compared to skirt or flank steak but with more marbling and tenderness.
How to prepare: Often used in French bistros, tacos, sandwiches, stir‑fries, and steak salads because it absorbs marinades beautifully with
-
Garlic + soy + lime,Chimichurri, or Olive oil +herbs + balsamic
- Pat dry and season generously with salt, pepper, and your favorite rub. Sear over high heat for 3–5 minutes per side.
-
Aim for medium‑rare to medium—overcooking can make it chewy.
-
Rest for 5 minutes.