The flank steak is traditionally 'the' butchers cut, ie he principally saved it for himself. Its' a relatively long and flat cut, taken from the flank and is used in a variety of dishes including Asian, Mexican & French cuisine.
How to cook Bavette or flank? It can be grilled, pan-fried, broiled, or braised for increased tenderness. The meat is best sliced against the grain before serving, to maximise tenderness.
Size: 2 x 170g steaks
Serves: 2 people
Origin: British Grass-fed Beef
Delivered: Frozen 'Locking in the Freshness'