Flap Steak (Bavette)

1 Steak per package. ($15 lb)  The Sirloin Flap Steak, also known as Bavette Steak, is a long, flat and tender cut of meat that comes from the bottom sirloin, near the flank steak. It is a lean cut with a long, thin shape and a rich, beefy flavor, very similar to the flavor profile of a flank steak.  USDA inspected. Frozen and vacuum sealed. Ethically raised without the use of synthetic chemicals, hormones, or antibiotics.  Steak Tips: • DEFROST your meat properly – overnight in the fridge is best, or under cold running water for 30 min. if you must. • DRY your meat completely and bring to ROOM TEMP before cooking. Season GENEROUSLY with course Kosher salt; Fresh cracked black pepper to taste. Ensure the oiled pan is hot enough, the steak should sizzle aggressively when placed in. Finish on stove top or in oven. • Our Beef is best enjoyed MEDIUM (140°F) to MEDIUM-RARE (130°F). Beef continues to cook 5 – 10°F after being removed from heat, so when cooking on high heat, remove it from t