Ive called this cut of meat by its French name, Bavette, because it sounds sexier than flank or skirt its English titles. Its an incredibly tough piece of meat, from the underside of the animal, and so needs long-slow cooking to break down the collagen fibres that hold the muscle together. You can flash-fry it, but youll still be chewing it this time next week.
I used my trusty Sous Vide water bath to cook this, which gave me the best of both worlds: very tender meat, but still pink inside, which I then finished off in the frying pan to give it a caramelised crust.
1 piece of Bavette/flank/skirt, weighing approx. 750g
1 tbsp sesame oil
Salt and freshly ground black pepper
To serve: medium egg noodles, stir-fried with finely chopped ginger and garlic, hoi sin sauce, reserved meat juices and roughly chopped pak choy.
1. Rub the sesame oil, salt and pepper into the steak, then seal in a Sous Vide vacuum pouch. Set the Sous Vide water bath to 55C and lower the pouch into the water. Leave for two days. Yes, two whole days.
2. Two days later, remove the pouch from the water bath, drain the juices and reserve to use in the noodle sauce.
3. Heat a large frying pan until smoking hot, then sear the steak for approx. 1 min each side. Remove and transfer to a chopping board. Carve into thick slices. Serve with the hoi sin noodles.