1 Bavette Steak (ca. 1-1.5 lbs), frozen
Bavette Steak, also known as Sirloin Flap Steak, is a bistro favorite often seen on Parisian menus, accompanied by frites or salad. It is a very flavorful, very thin steak— similar in texture to a skirt steak. Most recipes recommend marinades, but Randall doesn’t need extra flavor— it is often best treated simply, with just some nice cracks of salt and pepper. Use it in fajitas or stir fries, or just sear it in a hot pan for a few minutes each side and serve with a salad. Just keep an eye on it— it’s best medium rare and cooks quickly! As always for these kinds of cuts, slice thinly and across the grain (like a skirt steak, the grain is quite pronounced) to ensure a more tender bite.
See our RECIPES PAGE for cooking suggestions.
