Bavette Plankie

This popular bistro-style steak, known as bavette d’aloyau in France, is a real all-rounder and equally delicious grilled, stir-fried or pan-fried. The fan-shaped cut is part of the flank steak family and is packed full of beefy flavour.

Method:

  • Preheat a chargrill pan over high heat.
  • Season steak and cook for 2 minutes each side or until browned.
  • Add the butter and transfer the pan to the oven. Cook for a further 3-4 minutes for medium-rare or until cooked to your liking.
  • Remove from oven, then baste with melted butter. Rest, loosely covered with foil, for 5 minutes.
  • To serve, slice steak against the grain and serve.

COOKING TIMES: 2,5CM THICK CUT OF MEAT

A popular preparation for steak is for it to be done medium or medium-rare. Remember, steaks start out juicy and tender and become dryer and tougher the longer you cook them.

RARE
4-5 MINS

Press your index finger and thumb together. This is what a rare steak feels like.

MEDIUM RARE
5-6 MINS

Press your middle finger and thumb together. This is what a medium -rare steak feels like.

MEDIUM
7-9 MINS

Press your ring finger and thumb together. This is what a medium steak feels like.

WELL DONE
10 MINS

Press your little finger and thumb together. This is what a well-done steak feels like.

Steak Secrets
  • When turning your steak during cooking, rub it with garlic or brush with thyme & rosemary for added flavour.
  • When your steak comes off the heat, rub it with a small block of butter for added moisture & flavour.

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