“Pipers Farm bavette is a beautiful and flavourful cut that we love either first marinaded in soy, ginger, garlic and sesame or else just rubbed with extra virgin oil before cooking briefly over a very hot charcoal fire, maybe 3 or 4 minutes a side so that it remains pink and juicy. We allow it rest for a good 10 minutes then carve against the grain into thickish slices to enjoy in baguettes for a superior steak sandwich, or else over salad leaves with the juices and marinade poured over. It’s an affordable cut, too, which makes this a very accessible treat. And we all need treats these days.”
