steak supper

keith

I make bavette steak for my own dad, and I’m looking forward to the day when my teenagers can be bothered enough to make it for me. Also called flank, it is a beautiful piece of meat from the abdominal muscles of the animal. This makes it tougher and chewier than the classic ‘prime’ cuts, such as fillet, sirloin and rib-eye, so careful cooking and carving is needed. However, the reward is huge, beefy flavour. Bavette is also a great budget buy – it’s about £13 per kilo compared to around £31 per kilo for fillet – so it’s a good choice for families. The first time I cooked it