What Is Bavette Steak? A Guide to 3 Easy Recipes and Cooking Tips
Bavette steak, also referred to as flank steak, is a tasty yet practical cut of beef that is quickly gaining worldwide recognition in kitchens. The cut is known to have a much-detached surface with a rich-tasting profile as it is cut from the flanks of the cow. Translations of French terms for cuisine show that it means a bib. It is flat and extends in length. It is not only inexpensive, but it is also very meaty and ideal for a variety of uses. In this article, we will explore the characteristics of bellowed steak, provide solutions to frequently asked questions, and offer three interests in how to adapt Bavette steak cutting in cooking, strategically from its thematic significance.
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ToggleWhat is Bavette Steak?
A long and flat cut, which is known as the Bavette steak a.k.a. flank steak, is cut from the lower torso of a beef animal, specifically under the abdomen, between the plate and the rear quarters. It has loose grains and a very strong flavour, so it can easily be used quickly in most recipes. It is gaining recognition in international kitchens because of its remarkable simplicity in preparation, availability in price range, and easy infusion of flavouring and marinating agents.
Characteristics of Bavette Steak
- Texture: Bavette steak has a loose open grain, which can be a little chewy if cooked in the wrong way but is quite nice to eat if cooked right.
- Flavor: This beef cut has strong marbling with lots of beefy flavor and is perfect for the grill, sear or broil.
- Cooking Methods: High heat and short-duration cooking or slow braising works great in getting the connective tissues of the bavette steak cooked thoroughly.
- Cost-Effectiveness: Bavette steak is often priced lower than its better rib eye or filet mignon counterparts, as it is a popular French cut.
Three Delicious Bavette Steak Recipes
Grilled Bavette Steak with Herb Butter
Ingredients:
- 1 lb. bavette steak
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1/4 cup unsalted butter, softened
- 1 tbsp chopped parsley
- 1 tsp minced garlic
- 1 tsp lemon zest
Instructions:
- Start by preheating your grill to medium-high temperature.
- Take the bavette steak and marinate it with salt, black pepper and olive oil.
- Allow the steak to be at room temperature for 20 minutes.
- In a small bowl, combine the butter mixture, parsley, garlic and lemon zest, then tuck it away.
- Grill the steak for 3-4 minutes per side for medium-rare doneness. Use a meat thermometer to check the steak reaches 130°F internally.
- Take the steak off the grill, cover it with foil, and allow it to rest for 10 minutes.
- Slice against the grain, top with herb butter, and serve.
Bavette Steak Sous Vide with Salsa Verde
Ingredients:
- 1 lb. bavette steak
- Salt and pepper, to taste
- 2 tbsp olive oil
- 1 cup fresh parsley
- 1/2 cup basil leaves
- 2 cloves garlic
- 2 tbsp capers
- Zest and juice of 1 lemon
Instructions:
- Season the bavette steak with salt and pepper. Seal it in a vacuum bag or zip-lock bag using the water displacement method.
- Pre-cook the steak in a sous vide cooker preheated at 130F for medium-rare for about 2 hours.
- While the temperature is being kept constant, prepare the salsa verde by blending parsley, basil leaves, garlic, capers, lemon zest and juice in olive oil until smooth.
- Post sous vide, heat the skillet on high flame and sear the steak on both sides for 1 minute for a toasted, brown, crisp crust.
- Cut the steak with the grain and serve with some salsa verde on top of it.
Bavette Steak Stir-Fry with Vegetables
Ingredients:
- 1 lb. bavette steak, thinly sliced
- 2 tbsp. soy sauce
- 1 tablespoon oyster sauce
- 1 tsp sesame oil
- 1 tbsp cornstarch
- 2 tbsp vegetable oil
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 1 onion, sliced
- 2 cloves garlic, minced
Instructions:
- 30 minutes before you prep for this meal, soak the sliced steak in a marinade that contains soy sauce, oyster sauce, sesame oil, and cornstarch.
- Take a wok and pour some vegetable oil and heat it on high temperature. Add the steak in and stir-fry for about 2 to 3 minutes until browning takes place. Take it out and leave it aside.
- In the same wok, place the vegetables and garlic and fry them together over heat for 3-4 minutes until the veggies turn tender and crisp.
- Take the steak again and put it back in the wok with the vegetables, and toss everything together to heat everything.
- Serve with a layer of steamed rice or noodles.
Cooking Tips for Bavette Steak
- Make sure to rest the steak after cooking so that the juices in the meat redistribute.
- Cut with the grain to reduce the length of muscle fibres and increase the tenderness of the meat cut.
- A meat thermometer is recommended for controlled doneness.
Conclusion
Bavette steak has distinctive and incomparable flavours, and perhaps maybe too good so it should be part of your kitchen arsenal. Cooking it through different methods—grilling, sous vide, or stir fry—is bound to deliver great tastes and textures that can meld with different spices and pair excellently. After reading these recipes and additional tips, you will be able to cook like a pro with this butcher-cut meat.
Published by Amanda Mills
Amanda Mills is a seasoned digital marketer and accomplished content writer, known for her dynamic approach to creating engaging and impactful digital content. With over a decade of experience in the industry. View more posts