Bavette (Skirt Steak)

🔥 Bavette or Flank Steak — earthy, beefy, and criminally underrated.
It’s the cut butchers keep for themselves: deep flavour, tender when cooked right, and way more affordable than your usual ribeye or sirloin.

We hit this one with just salt, pepper, fire, and rest — 4 mins a side on the grill, 4 mins resting, then drowned in homemade chimichurri.

👇 Wanna give it a go? Here’s the sauce:
🧄 2 garlic cloves
🌿 Big handful parsley + oregano
🌶️ 1 red chili or pinch of flakes
🍋 Juice of ½ lemon or splash of red wine vinegar
🧂 Salt & pepper
🫒 5–6 tbsp olive oil
Chop it or blitz it — your call. Let it sit, then spoon it over warm steak

800g-900g