Nigel Slater's grilled bavette recipe
7 days ago - By The Guardian
No need to splash out on steak: cook up a bavettes feast The bavette, that long, slender steak from the lower end of the belly, sounds less than promising. No rim of creamy-yellow fat to frame its flesh; no thick bone at its side to enrich it as it cooks; a piece of meat that is cut thinner than I usually prefer. And yet, briefly marinated with thyme, garlic and rosemary and cooked quickly on a hot griddle or over coals outdoors and left to rest before slicing, it has become my go-to steak this summer. I bought my first piece a few years ago, more out of curiosity than anything else...
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