Grass-fed Beef Flank Steak Bavette (4 steaks)

(4) 6 or 8 ounce Bavettes

A long flat strip steak, the cut is also referred to by French butchers as the "bavette". The flank steak is tender and juicy, cut from the belly of the steer. Simply sear in a pan or on the grill for 3-4 minutes on each side. Rest, carve, and serve! best served medium rare.