220g Bavette Steak from Jones the Butcher. Est. Smithfield 1962.
The Bavette steak is a french name for the Flank steak of a cow. Flank is a steak cut that is sourced from the underbelly of the cow, and is generally quite long and flat. It is known to be very rich in flavour and relatively loose - almost crumbling - in texture when cooked right.
Lay the Bavette into a searing hot pan. Turn the steak only once after a rich, golden crust has formed. Once rendered on both sides, reduce heat to medium and cook 3-4 minutes each side for rare. Finish by adding some Southpaw Steak Butter when frying or on the griddle.