Bavette, pronounced ba-VET, refers to a cut of beef, typically from the flank or skirt of the animal. It's characterized by its long, flat shape, coarse grain, and robust, beefy flavor. Often marinated to tenderize the meat and enhance its taste, bavette is best cooked quickly over high heat, such as grilling or searing, to achieve a desirable char and maintain its juicy interior. It is also sometimes referred to as flank steak, skirt steak, or flap meat, though regional differences exist.
Bavette meaning with examples
- We're firing up the grill for tonight's dinner, and I've marinated a beautiful bavette steak in a mixture of soy sauce, garlic, and ginger. The plan is to sear it over high heat for a perfect crust and serve it sliced against the grain. This juicy, flavorful bavette is the star of the meal, and everyone is excited to try it.
- The French bistro is known for its perfectly cooked bavette frites. They grill the bavette to medium-rare, slice it thinly, and serve it with crispy, golden french fries and a generous portion of their signature béarnaise sauce. It's a classic combination that always hits the spot, providing a comforting and satisfying meal.
- My butcher recommended a bavette for our upcoming barbecue. He explained how the coarse grain of the meat benefits from a marinade to tenderize it, making it ideal for grilling. He even recommended a chimichurri sauce to complement the rich, beefy flavors of the bavette. We are hoping for great results!
- In the restaurant, the chef carefully seared the bavette in a cast-iron skillet, achieving a perfect crust. He then thinly sliced it and served it over a bed of roasted vegetables with a drizzle of balsamic glaze. The bavette's unique flavor profile and texture make it a versatile and delicious choice for many culinary applications.