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:
Chef Barry Strand, Culinary Innovations Coordinator, National Cattlemen’s Beef Association (NCBA), a contractor to the Beef Checkoff, attended culinary school focusing on food, wine, and pastry. In the kitchen, Barry is interested in exploratory labs, international flavors, food styling and photography, as well as staying on top of restaurant food trends. Barry has been with NCBA for two years.