Are you a steak lover who is confused about the difference between Bavette and Flank Steak? Well, you’re not alone.
These two cuts of beef are often mistaken for each other, but they are actually quite different. In this article, we’ll explore the characteristics of these two cuts and help you understand what sets them apart.
Bavette steak is a cut of beef that comes from the bottom sirloin primal cut. It is also known as flap meat or sirloin tip in some regions.
Bavette steak is a long, flat, and thin cut that is rich in flavor and has a coarse texture. It’s similar to flank steak but with more marbling, making it more tender.
Bavette steak is best when cooked quickly over high heat such as grilling or broiling. It’s essential to marinate it beforehand to enhance its flavor and tenderize it further.
Bavette steak pairs well with bold flavors like chimichurri sauce or salsa verde. You can also serve it sliced over salads or tacos for a delicious meal.
Flank steak comes from the abdominal muscles of the cow and is known for its robust beefy flavor. It’s a lean cut that tends to be tougher than other cuts of meat due to its low-fat content.
To make flank steak more tender, it’s essential to marinate it for several hours before cooking. Once marinated, it can be grilled or broiled over high heat until medium-rare for maximum tenderness.
Flank steak pairs well with acidic marinades like citrus or vinegar-based sauces. You can serve it sliced thinly against the grain with rice or vegetables for a delicious and healthy meal.
What’s the Difference Between Bavette and Flank Steak?
While both Bavette and Flank steak are delicious cuts of beef, they have some noticeable differences. Bavette steak is more tender than flank steak due to its marbling, making it more suitable for quick cooking methods. On the other hand, Flank steak is leaner but tougher, requiring more marinade time and slower cooking methods.
In conclusion, both cuts of beef have their unique characteristics that make them stand out. Whether you go for the rich flavor of Bavette or the robust taste of Flank steak, you can’t go wrong with either choice as long as you know how to prepare them right!