Full of robust, beefy flavour
- Hand cut from traditionally matured, grass-fed beef
- A popular bistro cut in French and Latin American cuisines
- Lean with a deep, beefy flavour
Price per kg:
A delicacy in Mexico and Latin America, Bavette is lean and firm with a long grain. Cook short and fast for the tastiest results.
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 Rare: 1½ - 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 against the grain to enjoy.
Chefs Tip: Marinade the steak with 5g brown sugar, 1 sprig thyme finely chopped, 1 tbsp olive oil and 1 tsp orange juice, for 2 hours.