two ways
steak supper Two members of the Good Food team share their favourite version of a classic, and tell us what makes it so special recipes KEITH KENDRICK and BARNEY DESMAZERY photographs NEIL WATSON
Keith Kendrick I make bavette steak for my dad, and I’m looking forward to the day when my teenagers can be bothered enough to make it for me. Also called flank, it is a beautiful piece of meat from the abdominal muscles of the animal. This makes it tougher and chewier than the classic ‘prime’ cuts, such as fillet, sirloin and rib-eye, so careful cooking and carving is needed. However, the reward is huge, beefy flavour. Bavette is also a great option, and usually a budget buy, so it’s a good choice for families. The first time I cooked it was on holiday in France. My kids loved it so much, I now cook it at home for them regularly.
Make this budgetfriendly steak supper extra-special with tarragon & mushroom sauce.
26 BBC Good Food Middle East October 2020
