Thanks to Mark Sisson for alerting me to this cheap but, oh so kind cut of beef. The bavette (flap steak). Funny. I just wasted like 10 minutes trying to find it on his blog to link to it before I realized it was in his Insider newsletter.
But I wasted no time in securing some. I was due to make another order to La Cense, and so I got four of them. Tonight was the first.
It’s just seasoned with some salt, pepper and garlic powder, then onto the grill on high. In the meantime, sweet potato fries in coconut oil & lard and a reduction of some fresh bone stock which I now have plenty of.
I must say that if you are considering going grassfed, this is a particularly nice cut, as is hanger and flank steak. Really great flavor, fast to cook, versatile (think fajitas) and tender.
Well, almost finished with part II of my saturated fat series. That should go up within hours.