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.
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
From the flank (bavette/flap)
Boneless, neatly trimmed; thickness can vary by piece
Fresh, never previously frozen (unless stated on pack)
Bring to room temp, pat dry, season generously (marinate if you fancy).
Pan/Grill/BBQ: High heat; sear 2–3 mins per side for medium-rare (adjust to thickness).
Optional: butter baste with garlic & thyme for the last minute.
Centre temps: Rare ~50°C, Med-rare ~55°C, Medium 60–63°C.
Rest 5–8 mins, then slice thinly across the grain (on a slight angle).
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
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
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.
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Order placed
29 Nov
Dispatched
30 Nov
Delivered
01 Dec - 02 Dec
