Craft Beer Marinated Bavette Steak
The Bavette Steak is not a widely known cut of meat here in the U.S. We think that might be about to change. The name comes from France, where the full name of this cut, bavette d’aloyau, translates to “bib of the sirloin.” In the U.S., this cut is often called the “flap,” and it can be found just below the flank. It has much in common with flank steak, and is a steak that benefits from a good marinade. Here we’ve paired it with a robust craft beer from a famous San Francisco brewery, along with a unique spice blend featuring chile pepper, cumin, and hints of cocoa.
You’ll get the best results from Trader Joe’s Craft Beer Marinated Bavette Steak if you grill or broil it. It cooks quickly (about four minutes per side) over medium high heat. Once you take it off the grill, let it rest for a few minutes before serving, to allow the juices to settle – if you cut into it too quickly, all those juices will flow out, leaving you with much less juicy meat. And speaking of cutting, remember to cut this one just as you’d cut a flank steak – very thinly, across the grain. Serve it as the center of the plate, or include in fajitas, tacos, or even salads.
We’re selling Craft Beer Marinated Bavette Steak for $9.99 a pound, a terrific value for this soon-to-be famous cut of beef. You’ll find it in our fresh meat case.
Ingredients: Beef, Beer (water, matled barley, hops, yeast), Spice Mix (spices, salt, sugar, cocoa powder, dijon mustard [mustard seed, distilled vinegar, salt, white wine, citric acid, tartaric acid, spices, maltodextrin, modified cornstarch]), Expeller Pressed Canola Oil, Vinegar Powder, Natural Rosemary Flavor.
NOTE: Since posting, the details of this item may have changed due to fluctuating market prices, federal regulations, currency rates, drought, pestilence, bandits, rush hour traffic, filibusters, clowns, zombie apocalypse, punctilious product developers…;Contact our Crew for current price and availability.