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teaching and caring for the places that sustain us all
sear it hard and finish in a hot oven
or let it shine in a steak salad
fresh rosemary
Lamb Chops
Grass-Fed Bavette Steak (Sirloin Flap) Bundles teaching and caring for theA thick, loose grained steak from the bottom sirloin that lives in the same family as skirt and hanger but with more surface area and a meatier chew. The bavette is packed with deep beef flavor and takes beautifully to high heat on the grill or a hard sear in cast iron. It's also one of the best cuts for marinades, soaking up whatever you put on it. Cook it hot, rest it well, and slice thin against the grain. A go to for fajitas, steak salads, or just
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