Bavette / Flank Steak

Taken from the flank or under belly of the beef this steak cut is full of flavour and marbled throughout with a unique tender texture and taste. 

Sear the Steak on a very high heat and finish by wrapping in foil and leaving to rest for up to 20 min. Season this steak AFTER it has been seared and before it it left to rest for the best results. 

Alternatively dice this steak and use it to make Cornish Pasties!