Bavette

This thin and tasty steak has a loose grain and definite bite. Also known as Skirt Steak Cook briskly, and enjoy very pink for the juiciest results. To minimize toughness and add flavour, skirt steaks are often marinated before grilling, pan-seared very quickly, or cooked very slowly, typically braised. They are typically sliced against the grain before serving to maximize tenderness.

The bavette comes from the abdominal muscles, meaning it is a well-worked part of the cow, and it can be tough if not treated correctly. A long, slow braise in a curry or stew gives the meat time to break down and soften. Alternatively, it should be cooked rare, then finely sliced against the grain for a tasty and tender steak; this means it lends itself well to quick cooking methods such as barbecuing or pan-frying. Slicing against the grain ensures you don’t get stringy or chewy steak, and it’s perfect for sandwiches, and salads. tacos or even fajitas. Take a look at our simple recipe below for a peppered bavette steak, then go on to browse our whole recipe collection.

Cooking Idea

Ingredients
1 dash of olive oil
400g of bavette steak
1 tsp black peppercorns
A tsp of pink peppercorns
1 tsp white peppercorns
1/2 tsp flaky sea salt

Method
Begin by crushing the black and pink peppercorns in a pestle and mortar until coarse. then add the salt flakes in and crush a little bit more. Apply liberally to the pieces of steak and coat on both sides. Leave to cure for 1 hour.

Place a large non-stick frying pan over high heat and once the pan is smoking, add a drizzle of oil.

Fry the steak for 1–3 minutes on each side, depending on the thickness.

Leave to rest in a warm place for 5 minutes.