Flank Steak! Tasty. I might try it braised next time :).
A 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:
It’s a Bavette. 100% grass-fed beef bavette from our farm. In English, we call it a flank steak.
Hot pan a go-go. A minute or so on one side,
Then introduce the other with the hot heat and some gros sel.
The hot duck fat gets that beef to be yum with a few flips.
After a rest, some pepper and a pat of butter, dig in. I had no veg with this guy because I’m preparing Bambi.
Bambi is soaking. The kids had manchons de canard or Gascon Buffalo Wings as I like to call them.
Kevin fell victim to the…
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