Flap steak vs flank steak:
Our bavette steak is similar to flank or skirt steaks in that it has a coarse grain to soak up tasty marinades, and is best served sliced thin against the grain. When it comes to flavor, however, flap steaks have a bolder, beefier flavor that aficionados will love.
Flap steak marinade:
Served with roasted peppers in a fajita, grilled vegetables in a kabob or by itself; the bold beefy flavor of our flap steak will stand up to strong seasoning and marinades.
An quick and easy flap steak marinade can be made with just three ingredients:
- 1/2 cup oil
- 1/4 cup lime juice
- 1/4 cup soy sauce
Combine all ingredients and marinate bavette steak for 30 minutes.
What is bavette steak?
Bavette steak is cut from the bottom sirloin but from a deeper area of the primal, so it does not receive as much work as outer muscled - resulting in a more tender piece of meat. Flap steak is butchered flat with a nice ratio of beef muscle to fat; resulting in a steak that cooks up with lots of juicy flavor.
We believe that healthy animals make for healthy meat, which is why our flap steak is unlike any other you can order. We raise 100% grass fed, pasture finished cattle who are never given hormones or antibiotics. That means your flap steak from Acabonac Farms will be a pure cut of nutrient-dense, flavorful beef.
When you order from Acabonac Farms, your flap steaks is shipped directly to your door, flash frozen and ready to cook.
