I was watching a UK programme on tv about how to eat well for less and one of the ways to save cash was for the people on the show who ate fillet steak was to buy bavette steak. saved them 5 gbp per meal
It looked to me like a flat iron steak. anyhow i thought id look it up seems it is skirt steak or flank steak or can be a hangar steak too but technically in french terms thats onglet. But im sure it was flat iron in the show. the term means a flat bit of meat.
Do anyone use that term is is it marketting germlins trying to sell stuff that went into grind to make something fancy that UK consumers havent been used too.
On same note im seeing short ribs pop up on cookery programmes here lots in last year and ive even seen short ribs being sold here last month first time seeing it here in shops in my 45 years and its common to see shin or tongue here.
Anyhow do people use that term bavette steak and do you use it for flank skirt or sirloin tip or somethingelse?
Would that be the qsm beef and lamb or whatever with dick van leeuvan? I'vs watched a lot of those and it seems that any portioned flat steak (displayed grain up instead of face up) are called pav'e as a methodology...flat iron, sierra, Santa fe, merlot, etc.
Flat steak=pave. Like roast=joint
So diced braising=stew?
Your correct Dude, simply a marketing term that can be applied to almost any kind of specialty steak. These bistro-style steaks all are wonderful grilled, stir-fried or pan- fried. Flap meat, flap steak. Called bavette d'aloyau in France, this fan-shaped cut is an extension of the T-bone and Porterhouse on the short loin. Flank.
