Grilled Bottom Sirloin Flap/Bavette

First of all, what is a Bavette? Bavette is French for “bib.” This name is given to long flat cuts of meat due to their similarity with the bib shape. And it’s also known as the flank steak or bottom sirloin flap in some places.

Pan Seared Chuck Steaks

Known among chefs as “the poor man’s ribeye,” chuck steak is common and incredibly inexpensive.  While chuck is often purchased as a roast—destined to cook for hours in a slow cooker to become tender enough to enjoy—what many home cooks don’t know is that in steak form, chuck holds the potential to be one of […]

Flat Iron Steak

Full of flavor, tender and well-marbled, this steak is a true all-rounder! Flat iron steaks are versatile, lending themselves to BBQ and pan-frying. They go well with fries and veg or flash them up a bit in a nice salad or something fancy. Cooking Method Salad Boil barley and/or freekeh in salted water until cooked. […]