Australian Bavette Steak

Description

Bavette, also known as flank steak, is one of the most distinctive beef cuts. It delivers an intense beef flavour, pronounced juiciness, and a rustic personality. Whether you are looking to capture the spirit of South American barbecue or evoke the raw character of the Australian outback, this steak is an excellent choice. Often regarded as the hidden hero of street food and casual steak culture, bavette rewards confident cooking and bold seasoning.

Origin and the Tyese Superior Angus brand:

• Breed: Angus, valued for tenderness, consistent quality, and a beef-forward flavour profile
• Feeding: grain-fed for over 150 days, finished on a carefully balanced grain-based diet for improved marbling and fuller flavour
• Farming conditions: natural Australian environment with clean air, vast open spaces, and high animal welfare standards
• Production: free from growth hormones and produced in accordance with strict export regulations

Flavour and texture:

• Flavour: bold and beefy with a subtle hint of sweetness, more intense than tenderloin or striploin
• Texture: long muscle fibres, juicy and pleasantly firm when prepared correctly
• Marbling: moderate, with grain feeding providing balance between tenderness and natural character

This is a steak that absorbs marinades and seasonings exceptionally well, making it suitable for both simple preparations and more adventurous recipes.

How to cook bavette (flank steak)?

1. Marinating: excellent on its own but responds beautifully to marinades such as herbs, olive oil, garlic, citrus, or soy sauce.
2. Fast cooking: grill or cast-iron pan for 2 to 3 minutes per side, ideally cooked to medium-rare.
3. Resting: allow the steak to rest for at least 5 minutes after cooking.
4. Slicing: always cut across the grain to ensure tenderness and juiciness.

Storage: keep refrigerated at 0 to 4 °C for up to 7 days.

Additional information