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Bavette Flank Steak

Bavette Flank Steak

12-14oz each
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Highly flavorful, loosely textured cut taken from the sirloin section. Great as a steak, fajitas, stir-fry.

Preparation: 

  1. Brush/rub oil both sides 
  2. Steak seasoning both sides
  3. Rest at room temperature 1-2hrs
  4. Grill high heat - turning every 2min to 125 degrees internal 
  5. Cut across grains for serving
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