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Bavette Steak

Bavette Steak

Marinate, grill, and slice thinly against the grain
$16.99/lb. Avg. 1lb .
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The farmer's favorite steak!  This cut has the rich flavor of a Flank and the marbling of a Skirt, making it the best of both worlds.  Absorbs marinades especially well (Try our marinade recipe below). Grill over high heat to your desired temperature, let rest for at least 5-10 minutes, then slice very thinly AGAINST THE GRAIN for meat that literally melts in your mouth.  Bonus tip:  chilling the meat in the refrigerator before slicing/serving lets you slice the steak into paper thin pieces, very much like charcuterie.  

4 tablespoons Olive Oil
4 tablespoons Balsamic Vinegar
4 tablespoons fresh Lemon Juice
3 tablespoons Coconut Aminos or Soy Sauce
3 tablespoons Dijon Mustard
1 tablespoon Worcestershire Sauce
4 garlic cloves, minced
1 teaspoon dried Oregano, crumbled
1 teaspoon dried Basil, crumbled
1 teaspoon dried Thyme, crumbled
1/2 teaspoon dried Hot Red Pepper flakes (optional)

Mix all ingredients and pour over steak.  Marinade for at least 12-24 hours for best results.

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