Beef flank is mainly used for mince and burgers.
However, it can also produce bavette steaks. Flank is a lean cut trimmed of fat and connective tissue, the meat grain is coarser but very tender.
The Parisian classic Steak Frites would have been traditionally served with Bavette steak
At Urban Farmer we suggest cooking Rump steak as follow:
Take out the rump steak about 30min before cooking it.
You can brush some clarified butter or olive oil on both side before cooking for extra flavor.
Cook really quickly 1 to 2 minutes each side on a searingly hot grill and serve rare to enjoy at its best.
A thinner cut which doesn’t need much resting before serving.
If you like your meat with lots of flavour, you could also choose a flat iron steak, or a rib-eye.
How to store:
Refrigerate raw meat at 5°c or below for 3 to 5 days.(check your fridge is cold enough by using a fridge thermometer) and up to 6 months in the freezer at -18°C.