The Bavette Steak is cut from the thin flank skirt which is trimmed of all fat and connective tissue. The meat grain is coarse but this is a tender cut which is best cooked very quickly on a searingly hot grill. It is best enjoyed served rare and as it’s quite a thin cut it doesn’t need as much resting.
The Parisian classic Steak Frites would traditionally have been served with Bavette steak.
Serves 4 4 Tablespoons concentrated butter or ghee 300 ml Curry Puree (can be shop bought or see recipe below to make your own) 1
The Chuck Eye or Delmonico steak is often called the “poor man’s ribeye”. It’s quite a lot cheaper than the traditional Ribeye steak we sell.
For enough marinade for about a kilogram of steak, you will need the following: 2 garlic cloves roughly chopped Half a red chilli, deseeded and
This is delicious when used on any of our steaks but you an also use on joints for a twist on a traditional roast. The
We love this recipe by BBC Good Food which uses diced stewing steak (or shin) instead of mince. You need to be a bit organised
Also called the Hanger steak, the Onglet has a strong flavour and dark colour. It is cut from underneath the diaphragm and has a membrane down
