How to Cook Flap Steak (Bavette) — Two Recipes

Name of Cut: Flap Steak (Bavette)
Cut Details: One steak per package, 450–650g. Coarse grain, thin, and well-marbled. Known in French as “bavette.”
Best For: Marinating and grilling or pan-searing quickly, then slicing thin. A butcher’s favourite for flavour and tenderness.

🍳 Quick & Easy — Bavette Steak with Herbed Butter

Serves: 2–3
Prep Time: 10 min | Cook Time: 6–8 min

Ingredients:

• 1 flap steak (450–650g)

• 1 tbsp olive oil

• Salt and pepper

• 2 tbsp butter

• 1 tsp fresh thyme or parsley (optional)

Instructions:

1. Let steak come to room temp for 20–30 min.

2. Rub with olive oil, season generously.

3. Heat a cast iron skillet over medium-high heat.

4. Sear steak for 3–4 min per side until 125–130°F internal temp.

5. During last minute, add butter and herbs, spoon over meat.

6. Rest 5–10 min. Slice thinly across the grain to serve.

🍷 Slow & Savoury — Marinated Bavette with Onion Jus

Serves: 2–3
Prep Time: 10 min (plus 4–8 hrs marinating) | Cook Time: 20 min

Ingredients:

• 1 flap steak

• 2 tbsp soy sauce

• 1 tbsp red wine vinegar

• 1 tbsp olive oil

• 1 garlic clove, minced

• ½ tsp black pepper

For onion jus:

• 1 tbsp butter

• 1 small onion, thinly sliced

• ½ cup beef broth

Instructions:

1. Mix marinade and coat steak. Marinate 4–8 hrs.

2. Pat dry, grill or pan-sear 3–4 min per side. Rest 10 min.

3. Meanwhile, sauté onion in butter until soft.

4. Add broth and simmer for 5 min to reduce.

5. Slice steak against the grain and serve with onion jus.

🐄 Grass-fed Tip: Flap steak (bavette) is flavourful and tender when cooked quickly and sliced properly. Don’t overcook — rare to medium-rare is ideal.