Bavette, Gets ’em Wet

Flank Steak! Tasty. I might try it braised next time :).

Girl On Grill Action

DSC_0876A  simple cut for a fry pan.  I’ve sizzled up many a bavette and each time I wonder if maybe I could have finished up in a hot oven.  Yet each time, after a quick hot fry, it comes out juicy and tasty.

This is before:

DSC_0852It’s a Bavette.  100% grass-fed beef bavette from our farm.  In English, we call it a flank steak.

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Hot pan a go-go.  A minute or so on one side,

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Then introduce the other with the hot heat and some gros sel.

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The hot duck fat gets that beef to be yum with a few flips.

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After a rest, some pepper and a pat of butter, dig in.  I had no veg with this guy because I’m preparing Bambi.

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Bambi is soaking.  The kids had manchons de canard or Gascon Buffalo Wings as I like to call them.

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Kevin fell victim to the…

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