Bavette steak

Description of the Bavette Steak

Bavette has a coarse texture, but is rich in flavour with plenty of fat. The fat causes the meat to remain tender and retain its texture. Bavette is cut from the flank and is obtained from American cattle that live on wide open plains and are fed grain for at least 120 days.


Box: One portion, a total of 300 grams.

The most delicious flavour combinations with the Bavette Steak

Combine the bavette steak with a homemade red or white onion chutney and you're actually more or less done. Or maybe you prefer your Bavette with a salad? Why not prepare a fresh endive salad on the side.

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100% beef.


Nutritional values

Per 100 Gram.


Energy 436 kJ / 103 kcal
Fat 2,0 g
Saturated fat 0,8 g
Carbohydrates <0,5 g
Sugars <0,5 g
Protein 21,2 g
Salt 0,0 g

BARBECUE: 5 minutes. *
Turn regulary.

GRILL: 5 minutes. *
Turn halfway.


* For defrosted products
For the best results, defrost product in the fridge outside of the box 1 day before usage.

Bavette with fresh endive salad

1-2 persons


  • 1 Bavette steak (appr. 300 gr)
  • 50 ml + 40 ml Olive oil
  • 10 ml Red wine vinegar
  • 1/2 Large shallot
  • 1 Red tomato
  • 2 Stumps of chicory
  • 5 Canned anchovy fillets
  • 6 Boiled potatoes
  • Fresh thyme
  • Fresh parsley
  • Fresh chives
  • Pepper
  • Salt
Mix 50 ml olive oil with the chopped shallot, and add some thyme leaves. Cut the Bavette with the thread into large strips and grease it with the mix. Add salt and pepper to taste.

Mix 40 ml of olive oil with 10 ml red wine vinegar. Set aside.

Cut the chicory, tomato, anchovies, potatoes and herbs into pieces and mix into the olive oil and vinegar.

Heat a grilling pan and fry the meat for about 5 minutes per side. Serve the salad separately with the meat.