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Bavette Steak

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British Beef

Also known as a flank or skirt, this steak is exceptional in taste.

It benefits from fast cooking and is at its best served rare to medium-rare, before being sliced against the grain.

This meat responds very well to marinating, especially bold herby accompaniments such as chimichurri.

All of our beef is dry-aged for a minimum of 28 days. High welfare product, grass-fed, free range.

Responsibly reared in the Glens of Scotland.

Allergens are stated in BOLD CAPITALS

100% Beef

To cook the perfect bavette steak, season it generously with salt and pepper. Preheat a cast-iron pan over high heat until very hot. Add a high smoke point oil like canola. Sear the steak for 3-4 minutes on each side for medium-rare, adjusting time for preferred doneness. Let it rest for 5 minutes. For extra flavour, add butter, garlic, and thyme to the pan, basting the steak in the last minute of cooking. Slice thinly against the grain before serving to maximize tenderness.