Jump to content

Bavette Steak with Shallots, Garlic, and Thyme


Recommended Posts

22 minutes ago, KismetKamado said:

I don't ever see that cut here - but would sure like to find one if I could make it look as good as yours!  Nice job!

I found this on Google. You might have that cut there, just under a different name.

 

"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."

Link to comment
Share on other sites

1 hour ago, Golf Griller said:

 

 

"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,"

 

Ok, the rest of the story:

Couple months back we went to lunch on southside, (not our usual rabbit path). I noticed a butcher shop had opened in the strip shopping center, and decided to check it out. I saw the Bavette, and inquired, thinking the same thing, looks like flank. The butcher said it was similar, but a different cut. I passed as being in a butcher shop, it was way expensive.

 So the the challenge came up and a light came on. I did the same thing, looked it up on the interweb. Turns out it is different due to french butchery. During the course of my search, I saw a couple recipes.

 I went back to butcher and he had not gotten his delivery, but he did have one Bavette left in the case. I came home with one very expensive piece of meat. 

 The butcher recommended getting a good char for texture and taste. I was going for grill marks, but the heat was shooting up from 500 to 600, so I made sure I got a char. Came out really good, and the sauce was good too. Leftovers made a great sandwich.

 I have grilled many flank, marinated or not. Good taste but pretty chewy, even when cut correctly (cross grain). I cut this one in half, and then cut across the grain. It had some chew, but in a good way.

 I usually stuff and sear (like the "foolin with flank" entry. But I put it in a dutch oven, cover with tomato sauce and braise in the oven. Known as Braciole, it comes out really tender. 

 I bought a flank at kroger last week (reduced for quick sale) and put it in the freezer. I will cook it like this one and report back.

Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...
 Share

×
×
  • Create New...