Bavette Beef skirt steak


Hot fast cook ~ Great flavour ~ Grass fed beef

Very popular in France, Bavette is from the flank (belly) of the beef carcase, sometimes referred to as goose skirt or flank skirt. Bavette is best cooked on a very high heat in a griddle pan or frying pan. Rest after cooking is essential. Bavette is a tad chewy but not tough. One whole Bavette steak will serve two, or one greedy person! The steak can be laid flat and cut in half horizontally, as you may fillet fish, (sorry to mention fish) to be made thinner but this is not essential.