"The Bavette steak" is french for Flank steak – a cut from the underbelly of the cow that is usually quite long and flat. It's very rich in flavour and relatively loose - almost crumbling - in texture when cooked right. To learn more about this cut, read our definitive guide on Bavette Steaks ! Anyways, here's a step-by-step guide on how to cook it – and nail it – every time!Buy Premium & Sustainable, Fillet Steak
|150g Bavette Steak x 4|
|1 knob of Butter and/or Olive Oil|
|Pinch of Salt|
|Freshly ground pepper|
Why not try serving Bavette with a cheeky side of grilled sprouts and oven roasted potatoes! It tastes as good as it sounds!