I'm adding this basically flank steak into my Butcher box this month. I've never heard of it but it's suppose to be tender. I've had enough Salmon and swapped that out for the steak. Anyone ever had it?

I've never heard of it.

I find it kinda odd that Sally didn't chime in. She knows this type of stuff.

I've had flank steak before, the last time I made it I grilled it and thinly sliced it across the grain like in the picture and made steak quesadillas. I've never heard of it refered to as bavette steak though

It's a french term. I will have it in a few weeks.

(06-21-2020, 04:09 PM)Maggot Wrote: It's a french term. I will have it in a few weeks.

Its really good, just make sure you cut it across the grain. Also if you can get your hands on some picahna, that's a damn good steak.

(06-21-2020, 06:57 PM)sally Wrote:

(06-21-2020, 04:09 PM)Maggot Wrote: It's a french term. I will have it in a few weeks.

Its really good, just make sure you cut it across the grain. Also if you can get your hands on some picahna, that's a damn good steak.

OK I just have to look up picahna I'm ignorant that's true. I happily admit it.

Put some of this crap on it, you'll be in heaven.



https://cookieandkate.com/aji-verde-recipe/

(06-21-2020, 07:00 PM)Maggot Wrote:

(06-21-2020, 06:57 PM)sally Wrote:

(06-21-2020, 04:09 PM)Maggot Wrote: It's a french term. I will have it in a few weeks.

Its really good, just make sure you cut it across the grain. Also if you can get your hands on some picahna, that's a damn good steak.

OK I just have to look up picahna I'm ignorant that's true. I happily admit it.

Isn't Picahna a sirloin cap? That's in there but I thought it was a tough cut so I never got it.

(06-21-2020, 07:23 PM)BigMark Wrote: Put some of this crap on it, you'll be in heaven.



https://cookieandkate.com/aji-verde-recipe/

That looks hard to make.

Picanha is a Brazilian cut of steak and if you've never been to a Brazilian steakhouse you need to go. It's not as tender as say a filet, but it is very flavorful and the fat cap melts through it like butter. I do them on the skewers like in the picture with just salt and pepper.

Your meat, my mouth!

How come she got the cooking gene and I didn't?

You think too much, she just slaps the meat on the counter and goes to town.

(06-21-2020, 04:09 PM)Maggot Wrote: It's a french term. I will have it in a few weeks.

Bet that raises the price by 300 %  .     Flank steak is one of the cheaper cuts,   and does well in an air fryer.

(06-22-2020, 05:06 PM)cannongal Wrote:

(06-21-2020, 04:09 PM)Maggot Wrote: It's a french term. I will have it in a few weeks.

Bet that raises the price by 300 %  .     Flank steak is one of the cheaper cuts,   and does well in an air fryer.

I know....... But it's the texture that sells it. A cheap cut with a fancy name but different at any rate. The Sirloin cap is a cheap cut also but I've never tried it. Maybe if Gordon Ramsey came-a-visitin. 

I cooked the bavettes and with some porterhouse they came out GREAT! I looked up how to cook them and they said to flip them every min for 8 min. I flipped them every 2 min for 10 and they were fine. They were kinda thick maybe 1.25" so it worked out good, along with some Alfredo noodles it was a tasty meal.

Next up..........I have 10 lobster tails to demolish.   Maybe some fresh scallops to go with it.

How often do you cook?

More than you.