Cart 0
Cart 0
Swaledale - Bavette Steak
Swaledale

Swaledale - Bavette Steak

£7.50 £0.00
Tax included.

PRODUCT DESCRIPTION

Bavette steak, also referred to as Flank or Skirt steak, is a great alternative to the classics. Open-textured and deeply-flavoured, this cut is ideal for searing quickly and resting well. Best served pink in our opinion.

Relatively unknown in the UK, it is popular all over France and most often served with French fries and a green salad or in a simple and fitting sauce such as Bordelaise.

Bavette steak is wonderful with onions or shallots that have been rendered soft and sweet in butter with a little fresh thyme, cider apple vinegar, coarse sea salt and cracked black pepper. A sharp salsa verde (green sauce) would be a tremendous match. Chopped fine in a tartare is enjoyable, the taste and cost arguably more worth it than fillet.

 

 

INGREDIENTS

Grass-fed, heritage breed beef slow-grown to maturity on the lush, green pastures of the Yorkshire Dales. Dry-aged on the bone for >28 days.

COOKING ADVICE

  1. Take Bavette steaks out of fridge, remove packaging, pat dry with kitchen paper, pop on a plate and allow to reach room temperature
  2. Oil* the steaks and season generously with coarse sea salt and cracked black pepper
  3. Heat a non-stick pan or cast iron skillet until smoking hot
  4. Add the Bavettes to the dry pan resisting the urge to move them and turn after 2 minutes
  5. Once other side has cooked for 2 minutes, a rich golden crust should have formed. Turn every 30 seconds or so for a total cooking time of approx. 8-10 minutes
  6. Remove from pan and rest for 8 minutes
  7. Slice across the grain and serve

*Select an oil with a high smoking point and neutral flavour