Rewilded Knepp bavette steak with leak, onion and fries

Last Updated on June 9, 2019 by Afifah Hamilton
Read Time: 2 min


Yes, those long juicy strips of steak taste as good as they look!

This was the first time I had tried Bavette steak – AKA flap steak in English – and it was absolutely delicious. These steaks formed part of my recent order from Garlic Wood Farm Shop, of Knepp rewilded long horn cattle. This meat comes from free-ranging wild-living longhorn cattle – possibly the nearest thing to the wild Aurochs that were hunted by our paleolithic ancestors for millenia. This is grass-fed-plus – these animals live in the marshes, woodlands and wild meadows of this amazing West Sussex wildlife project in natural family groups, feeding on the grass, shrubs, bark and foliage at will. Take a look for yourself:

Knepp meat is a seasonal product. You need to speak to Garlic Wood Farm, who are the suppliers, to make sure you are getting the real-deal. Although they do an excellent mail-order service, if you arrange to collect it yourself you can choose your cut. In my most recent order I got twelve strips of Bavette steak.

Bavette steak comes from the obliquus internus abdominis muscle from the bottom sirloin butt (now you know!). As you can see it has pronounced muscle fibres, and although tougher than some steaks, is quick cooking and has an outstanding flavour. In case you missed that – an outstanding flavour.

Recipe: Rewilded Knepp bavette steak with leak, onion and fries (serves 2)

  • six strips of bavette steak, cut by the butcher for you
  • ghee for frying
  • salt and pepper
  • one leak, one onion and some cold cooked potatoes (leftovers in this case)

Slice and fry the leaks and the onion slowly in separate halves of a frying pan. Slice and brown the left over spuds with some Mediterranean herbs in s different pan, with a different fat (e.g. duck fat). Season the steaks and heat the ghee until it is smoking slightly and place the bavette steaks in quickly, in a row, all together. Fry for about 2 minutes then turn each one and do the other side for another 1-2 minutes, depending on thickness. These ones were about 1.5 cm thick and I did them for about 2 mins each side. Serve with the veggies and stare at each other in amazement! Any veg could be used, this is just what we had around this evening. It was a quick and very satisfying dinner and was accompanied by a small glass of organic red wine. Superb.




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