Bavette (also known as flap steak) delivers big, beefy character and cooks in minutes. It’s a long, well-marbled muscle with a pronounced grain—perfect for a hard sear and a juicy, blushing centre. Rest well and slice thinly across the grain for tender bites that shine in everything from steak frites to fajitas. Season simply or give it a quick marinade; either way, a ripping-hot pan or BBQ is your friend.

Why you’ll love it

• Huge flavour, great value steak night option

• Quick to cook—ideal for pan, grill or BBQ

• Versatile: steak frites, salads, sandwiches, fajitas

• Tender when sliced across the grain

Cut details

• From the flank (bavette/flap)

• Boneless, neatly trimmed; thickness can vary by piece

• Fresh, never previously frozen (unless stated on pack)

How to cook (quick guide)

1. Bring to room temp, pat dry, season generously (marinate if you fancy).

2. Pan/Grill/BBQ: High heat; sear 2–3 mins per side for medium-rare (adjust to thickness).

3. Optional: butter baste with garlic & thyme for the last minute.

4. Centre temps: Rare ~50°C, Med-rare ~55°C, Medium 60–63°C.

5. Rest 5–8 mins, then slice thinly across the grain (on a slight angle).

Serving ideas

• Chimichurri bavette with fries and watercress

• Fajita-style strips with peppers, onions and warm tortillas

• Steak sandwich with rocket, parmesan and aioli

• Soy–ginger glaze with sticky rice and greens

Storage & handling

• Keep refrigerated below 5°C

• Once opened, cook within 1 day

• Suitable for home freezing on the day of purchase; defrost in the fridge and use within 24 hours

FAQs

Is bavette tender?
Yes—when rested and sliced across the grain. It’s naturally more tender than skirt and packed with flavour.

Do I need to marinate it?
Not essential, but a quick marinade complements its beefiness.

Good for BBQ?
Absolutely—its flat shape takes a great sear over high heat.

How is it different from skirt or hanger?
All are flavourful working-muscle cuts. Bavette (flap) is broader and a touch more tender when sliced properly.