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Author Topic: A new bavette style  (Read 604 times)

martdidit

  • Happy Cooker
  • Posts: 8
A new bavette style
« on: May 12, 2018, 09:59:24 AM »
Just take a nice bavette (this is a Dutch one) and rub it with salt, pepper, dry herbs and bind it to get a equal thickness.

Grill it slow and let it rest at 43c for 10 minutes.
 
Give it some extra salt and pepper and finish  it with a good home made olive oil on 200c... it's good!

Sent from my SM-G960F using Weber Kettle Club mobile app

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addicted-to-smoke

  • WKC Ambassador
  • Posts: 5783
Re: A new bavette style
« Reply #1 on: May 12, 2018, 11:00:42 AM »
Nice looking flank. I like that cutting board, too.
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It's the iconic symbol for the backyard. It's family/friends, food and fun. What more do you need to feel everything [is] going to be all right. As long as we can still have a BBQ in our backyard, the world seems a bit of a better place. At least for that moment. -reillyranch

TheKevman

  • WKC Brave
  • Posts: 382
Re: A new bavette style
« Reply #2 on: May 12, 2018, 01:53:52 PM »
Looks delicious! I must be pretty uncultured, because I've never heard a flank steak referred to as a bavette.

No marinade, huh? I cook flanks all the time, but I've always marinated them overnight.
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A man who has an experience is never at the mercy of a man who has just a theory.
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