Скачать или смотреть STEAK SCHOOL 🥩 Bavette Steak Breakdown | Bold, Juicy & Chimichurri-Kissed 🔥

Welcome back to Steak School! Today we’re breaking down the bavette steak — also known as flap steak — a butcher’s cut that’s bold, juicy, and seriously underrated.

In this cook, the bavette gets grilled hot and fast on the Napoleon gas grill, sliced against the grain for tenderness, and finished with a vibrant, fresh chimichurri sauce.

🥩 Sourced from: Vessel Meats in Dartmouth, Nova Scotia
🌿 Seasoning from: Coastal Cookhouse at the Sackville Farmers Market
🔥 Cooked on: Napoleon Gas Grill

Perfect for steak lovers, BBQ fans, and anyone curious about trying something beyond ribeye and striploin. The bavette is a versatile cut that delivers incredible flavor — whether served bistro-style, on tacos, or with a classic chimichurri.

📌 In this video you’ll learn:
• What bavette steak (flap steak) is
• How to grill bavette steak perfectly on a gas grill
• Why slicing against the grain matters
• How to pair bavette with fresh chimichurri

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