Bavette Steak

Bavette steak - similar to flank steak or flap steak - is a long, flat piece of meat taken from the abdominal muscles of the cow, just below the bottom of the sirloin.

What is the difference between bavette, skirt and hanger steak?

While all three are not as valued as the primary steak cuts such as fillet, rib-eye or sirloin, these secondary cuts are much cheaper and can be just as (if not more) tasty if cooked properly. The bavette and skirt steaks, which sit further up the cow, across the ribs, can often be interchangeable as they are a similar, long, flat shape, but the bavette is the superior cut as it is slightly thicker and therefore more tender and harder to overcook. It also contains less sinew and fat. The hanger steak (or onglet) sits in between the bavette and skirt steak and shares the similar deep beefy flavour and fibrous texture.

What to look for when buying bavette

If you can find one, choose a dry-aged steak; it will be a little more expensive but has a deeper flavour. Bavette is a flat steak, but it has thicker and thinner parts – you want to choose a thicker steak where possible, so the meat isn’t so easy to overcook. It is a relatively lean cut, but will have a little marbling; this is good as it will keep the meat juicy. Fat is also an excellent carrier of flavour, so you can expect an especially ‘beefy’ flavour from this cut.

How to prepare bavette steak

Due to the fibrous nature of the cut, some treatment before cooking bavette is always a good idea. Whether this is physically, in the form of tenderising with a meat hammer or bashing with a rolling pin, or chemically in the form of a marinade, brine or rub, bavette really benefits from a bit of attention before it hits the pan. 

A dry rub is advised for barbecuing. Try out a cure of equal quantities coarse salt and sugar with ground spices of your choice and some lemon for acidity. Cure for up to 12 hours, then wash off, pat dry and cook on the barbecue. 

Brining the steak is well worth the time if you have it. This technique not only seasons the meat evenly all the way through, but ensures a juicy steak. You can also add ingredients such as herbs and spices to the brine for extra flavour. Learn more about brining here. 

Marinating bavette also adds plenty of tailored flavour to the beef, and using acidic ingredients in your marinade such as citrus, vinegars, alcohol or even yoghurt helps to tenderise the meat.

From: https://www.greatbritishchefs.com/how-to-cook/how-to-cook-bavette-steak