4x Bavette Steaks

A little-known bistro steak with a robust, beefy flavour

Availability: In stock

CODE: D1973
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Chef’s Top Tip
These speciality steaks are best enjoyed rare or medium-rare. For more information on how these steaks are cut and how to cook them, click here.

Bavette is a delicacy in Mexico and Latin America, where it is marinated and grilled as arrachera. It’s a hard working muscle; lean, firm and with a long grain. Consequently it must be cooked short and fast – do this and you’ll be rewarded with a robust beefy flavour.

To find out about the story behind these steaks, click here.
  • An unusual bistro or steakhouse cut, popular in French, US and Latin-American cuisines
  • Lean and iron-rich, with a deep, dark, beefy flavour
  • Hand cut from traditionally matured, UK grass-fed beef
  • With its long grain and firm, rustic texture, this steak is best cooked short and fast, and enjoyed rare
Box Contains:

    • 4 Bavette Steaks, 180g each

Free delivery on all orders over £80.00
Supplied frozen: Store at <-18ºC
Once defrosted store between 0 - 5ºC - Use within 24 hours
Nutritional Values:
Typical per 100g. Energy 916kJ / 219kcal, Fat 9.4g of which saturates 3.9g, Carbohydrate 0g of which sugars 0g, Protein 31.4g, Salt 0.16g.
Allow the defrosted meat to come to room temperature before cooking. Pat dry with kitchen paper. Preheat a griddle or frying pan to the highest setting and brush the steaks with oil all over.
Place the steaks into the pan and cook for

Rare 1 minute per side
Medium Rare1½ - 2 minutes per side

Turning the steak only once.
Remove the steak from the pan and place on a rack.
Cover loosely with foil and leave to rest in a warm place for 10 minutes before serving. Slice thinly across the grain of the meat before serving.
Chef's Tip:
Marinade the steak for two hours with 5g brown sugar,
1 sprig thyme finely chopped,
1 tbsp olive oil and 1 tsp orange juice.

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