chef barry strand | June 13, 2018
The Sirloin Bavette is a boneless cut from the Sirloin primal and is similar to Skirt and Flank Steaks. While commonly used as fajita strips, the Sirloin Bavette provides chefs with a canvas for creative and innovative menu ideas. The cut is best prepared with dry heat on the grill, broiled or in a skillet and benefits from tenderization.
Other names for the Sirloin Bavette include Bottom Sirloin Butt, Flap, Boneless; Bottom Sirloin Flap; Bottom Sirloin Flap Bavette; and Flap Meat. When ordering, ask for the 185A (whole cut) or the 1185A (steaks) from your supplier.
Seoul Steak and Eggs Marinate Beef Sirloin Bavette in a sweet-spicy Korean Ssamjang marinade and serve over a pan-crisped sticky-rice cake with sautéed Chinese broccoli, edamame, kimchee and shiitake mushrooms; garnish with a soft-cooked duck egg.
Mezze Steak and Skewers and Hummus Marinate slices of Beef Sirloin Bavette with oregano and garlic, skewer, grill, and served with a salad of cucumber ribbons with feta; warm hummus garnished with pine nuts and brown butter; romesco sauce; za’atar– toasted pita points and olives.
Sopes de Carne Asada Top warm handmade corn-masa sopes with ribbons of grilled guajillo–marinated Beef Sirloin Bavette, fresh greens, cilantro, pickled red onions, and crumbled Cotija cheese.
About Chef Barry Strand: