Bavette Steak: A Tasty and Affordable Favourite for Steak Lovers

If, like me, you enjoy a good steak but would like something a little less expensive in the week, let me introduce you to Bavette Steak. It’s packed with rich flavour, has a pleasant texture when cooked properly, and offers excellent value for money.

Whether you're planning a special meal or simply want to try something different, bavette is a versatile option that performs beautifully in the kitchen.

A Great Value Option for Families

Also known as flank steak, bavette comes from the abdominal muscles of the cow. It’s a lean, flavourful cut that’s ideal for feeding a family or hosting guests without stretching your budget.

Many of our customers choose it when they want to enjoy a high-quality steak dinner more regularly – it’s just as suitable for a relaxed weeknight meal as it is for a celebratory occasion. Despite being more affordable than some of the prime cuts, it delivers a depth of flavour that really impresses.

What Makes Bavette Stand Out

One of the reasons I often recommend bavette is its distinctive taste and texture. It has a bold, beefy flavour and a slightly firm bite that’s very enjoyable when cooked and sliced correctly.

Although it doesn’t have the heavy marbling of a ribeye or sirloin, there’s still enough fat to keep it juicy, especially when cooked to medium-rare or medium. It also takes exceptionally well to marinades, making it an ideal choice if you like experimenting with different flavours in the kitchen.

Cooking Bavette at Home

You don’t need to be a professional chef to prepare bavette at home. Here’s a simple method that works well:

• Allow the steak to come up to room temperature before cooking.

• Season generously with salt and pepper.

• Heat a pan or grill to high.

• Cook for 3–4 minutes on each side for medium-rare.

• Rest for 5–10 minutes, then slice thinly against the grain.

A marinade of olive oil, garlic, and fresh herbs can really enhance the flavour if you have time beforehand. Just be mindful not to overcook it – medium-rare is ideal to keep the meat tender and juicy.

Excellent for the Barbecue

Bavette is particularly well suited to outdoor cooking. It responds brilliantly to high heat and smoky flavours, making it a favourite for barbecues. A few tips for grilling:

• Preheat the barbecue to around 230–260°C.

• Oil the grates to prevent sticking.

• Sear the steak on the hottest part for 4–5 minutes per side.

• Let it rest before slicing.

Adding wood chips such as hickory or mesquite can introduce a lovely extra layer of flavour that complements the natural richness of the meat.

What to Serve with Bavette

This steak pairs nicely with a variety of sides and sauces. Some of my preferred combinations include:

• Vegetables: Grilled asparagus, roasted cherry tomatoes, or sautéed mushrooms

• Starches: Crispy roast potatoes, creamy mash, or a slice of garlic bread

• Sauces: Chimichurri, béarnaise, or a classic red wine reduction

To balance the richness of the meat, a crisp green salad with a vinaigrette is a great choice. If you’re serving wine, a full-bodied red such as a Malbec or Cabernet Sauvignon works beautifully.

Weeknight Meal Inspiration

Bavette is just as useful for quick and satisfying weekday meals. Here are a few easy ideas:

• Fajitas: Thinly sliced and stir-fried with peppers and onions for a Tex-Mex classic

• Asian-inspired stir-fry: Cooked quickly with vegetables and a soy-based sauce

• Steak salad: Served over mixed leaves with blue cheese and balsamic dressing

• Steak sandwich: Made with leftovers, caramelised onions, and melted cheese

Why not give Bavette Steak a try next time you're planning a meal – it might just become your new favourite cut.