Bavette Steak

Pretty sure that’s what this is. I think I’ve only ever done this once, and strangely enough I have one in the fridge right now (that or skirt, I can’t remember what I bought).

Anyway, the secret to cooking this (as I’ve been told) is either really quick – or really, really slow. I opted for quick. So I covered it in a relatively “smokey meat standard” rub – which is probably paprika, salt, pepper, and then whatever else I had to hand in the cupboard. Maybe some garlic granules or garlic salt, and maybe a tiny bit of chilli powder.

Once cooked on a high heat for a small amount of time – it needed a good rest:

I remember looking at that and not being sure if it needed more, but I equally remember being told not to overcook it.

Time would tell when I sliced it… I decided to do a stir fry mix with it – which being lazy – was just a shop-bought stir fry mix which I probably also put a stir fry sauce in to.

I remember very distinctly, that beef was a-maaaa-zing. Two thumbs up for cooking it for a very short period of time, on a high heat, and a long rest time!