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About: Bavette steak, also known as flap meat or sirloin flap, is a flavorful and versatile cut of beef that has gained popularity for its tenderness and robust taste. Derived from the sirloin primal, this thin and elongated cut is prized by chefs for its ability to absorb marinades and its suitability for various cooking methods.
Cooking Tips:
Marinating: Due to its open-grain texture, Bavette steak benefits from marinating. Marinades with acidic elements like citrus or vinegar can enhance both flavor and tenderness.
Grilling or Searing: Bavette steak shines on the grill or in a hot pan. Quick cooking over high heat helps develop a delicious crust while preserving the steak's juiciness.
Slicing: For optimal tenderness, it's recommended to slice Bavette steak thinly against the grain. This method ensures that you cut through the muscle fibers, making each bite more tender.
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