Do you know what a Bavette Steak is? Most of you probably have never heard of it! This cut has so much flavor in it you will be coming back for more and wondering why you haven’t tried it before. The name comes from the French, who refer to it as bavette, or the “bib.” They’re sometimes confused with the hanger steak but are most similar to skirt and flank steaks.
We love cooking Bavette Steak in our home. A couple of cooking methods we like to use are the following:
- On the grill: A grilled bavette steak is always a great option, no matter the brand or type of grill you have. They are perfect for gas grills, wood-fired grills, and charcoal grills.
- Cast iron pan: If you want a more practical method, cooking in a cast iron pan is the perfect one for you. It is incredibly quick and easy.
With any steak cut, you should always slice against the grain, which means against the direction that the muscle fibers run.
We had the privilege to work with Chef Siiri Sampson of Bellingham, WA and she cooked up the most incredible recipe with one of our Bavette Steaks. We highly recommend checking out her website https://siirisampson.com/ She offers some amazing classes on cooking! Siiri worked her magic and created something simple yet packed with layers of flavors and ingredients that are easy for anyone to use.
We wanted a recipe that would appeal to everyone and not make anyone feel overwhelmed by “all” the ingredients. Siiri nailed it in this recipe. Simple, wholesome good ingredients and local. To order your Bavette Steak today, go to https://www.mamasgarden.org/shop/ We hope you enjoy this recipe as much as we did. If you’d like a PDF file to print, please email us at mamasgarden3@gmail.com
Bavette Steak Dinner Recipe by Siiri Sampson
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