Beef

Beef Bavette Steak

Skirt as it is known in the UK, Bavette as it is known in France. Bavette is one of the most shamefully underutilised cuts of steak. Bavette steak has long flaky fibres running the length of it; this is a cut that takes to marinades and barbecue like no other. Rub in Dijon mustard and olive oil for a smoky crust to dream of.

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Cooking & storage

Storage

Your meat arrives frozen and vacuum-sealed. Keep it in the freezer at -18°C or below until you need it.

Once defrosted, keep it in the fridge and cook it within 24 hours. Do not refreeze raw meat once it has defrosted.

Defrosting

Best: leave it in its vacuum pack on a plate on the bottom shelf of the fridge. Steaks and small packs take about 12 hours; joints can take 24 hours or more.

Quicker: keep it in the vacuum pack and submerge it in cold tap water, changing the water every 30 minutes. Cook it straight away once defrosted.

Never defrost meat at room temperature.

Cooking

Beef skirt steak is absolutely great for the barbecue. The long grains and rough edges absorb that smoky flavour a marinade that compliment the rich beefiness of skirt steak beautifully.

First finely chop rosemary and mix with 2 teaspoons dijon mustard, 50ml olive oil and a squeeze of lemon, plenty of salt and pepper.

Brush this into both sides of your steak and marinate for 20 mins. This should absorb into the steak.

Cook only when your charcoals are white or embers all over and very hot. Brush you steaks again with your marinade and place on the grill. Cook for 3 minutes each side flipping every 30 seconds till the skirt has an amazing crust and will be medium rare.

Allow to rest for 5 minutes and slice across the grain to serve.