Bavette Steak - A Bold and Flavourful Butcher’s CutBavette steak, also known as flank steak or sometimes skirt steak, is a deeply flavoured, open-textured cut prized by butchers and chefs alike. Sourced from the lower abdominal muscles of the steer, it boasts rich marbling and an intense beefy taste that makes it a fantastic alternative to more familiar cuts like sirloin or ribeye. Its loose grain structure allows it to soak up marinades beautifully, making it a top choice for steak frites, fajitas, and barbecued beef dishes. Best seared quickly over high heat, rested well, and always sliced against the grain for maximum tenderness. At Swaledale, we recommend serving it medium-rare to pink to retain its juicy texture. When it comes to accompaniments, the right sauce makes all the difference. Whether you’re cooking steak or craving triple-cooked chips, the right sauce makes all the difference. Henry Harris’ aïoli recipe is rich, garlicky and full of Provençal character. After something sharper to cut through the richness? George Ryle’s béarnaise sauce does the job beautifully. Or take a look at our guide on how to make wild garlic mayonnaise – punchy, vibrant, and just the thing with grilled meats, roast veg or a pile of hot chips. We also offer Bavette Steak for Two - 450g Sharing Cut, ideal for cooking whole, resting well and slicing across the grain to serve. Inspiration from Chef Valentine Warner"Bavette steak is expertly butchered from the meat at the back of the flank which curves down to the hind leg. A French term translating as ‘bib’, it is a wide, flat working muscle; the long-cabled, non-fatty structure clearly visible. Extremely beefy in its flavour it is certainly tasty. This steak is not best eaten rare, cooking to medium producing better results. It takes longer to cook than its thinness indicates and requires strong heat and patience. It needs a jolly good rest and more importantly it is essential to cut across the long, visible muscle cabling. From grass-fed, heritage breed cattle, Bavette is toothsome and tender. Cooked over charcoal I think produces some of the best results. 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, apple cider vinegar, coarse sea salt and cracked black pepper. A sharp salsa verde would be a tremendous match. Chopped fine in a tartare is enjoyable, the taste and cost arguably more worth it than fillet."
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