Bavette (Vacio) Steak - whole

The bavette steak is a long, flat piece of meat taken from the abdominal muscles of the cow, just below the bottom of the sirloin. Due to the fibrous nature of the cut, some treatment before cooking bavette is always a good idea. Whether this is physically, in the form of tenderising with a meat hammer or bashing with a rolling pin, or chemically in the form of a marinade, brine or rub, bavette really benefits from a bit of attention before it hits the pan.