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Bavette Steak

Bavette Steak

Typical weight: 12 oz

Bavette Steak
Sometimes called the sirloin flap, the bavette steak shares many similarities with flank and skirt steaks. It’s a thin cut with some marbling. It does best when marinated and cooked hot and fast. It’s a good pick for fajitas or other carne asada-style dishes.

Recommended Cooking Methods:

Marinating & Grilling — Searing/Stir-Frying

Recipe Ideas

- Marinate with adobo sauce, lime juice, minced garlic, and chopped cilantro. Grill until browned on both sides, slice thinly, and serve on tacos with sliced radish, scallions, and extra cilantro.

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