Butcher's Select Bavette Steak

Bavette is cut from the bottom sirloin flap, next to the flank. The grain is loose and open, there's good marbling through it, and it has a lot of beef flavour for what it costs. It's the steak French bistros use for steak frites.

Harold's cooking notes: Pat it dry and salt it well. Sear it on high heat for 3 to 4 minutes a side for medium-rare, rest it 5 minutes, then slice thin against the grain. Don't take it past medium or it gets chewy. We use it for steak frites, tacos and steak salads.

Butcher's Select, cut in-house. $38/lb.

Questions? Ask Harold at the counter or scan the tag.