71,233 views
Today I make a small Bavetta, called Flank Steak in English, known in Argentina as Bife de Vacìo. A piece that comes from the belly, not so well known, but very good and tender if done well. Today I make it with a butter flavored with garlic, bay leaves and rosemary. Thanks to Bottega della Sorana who sent me the meat. If you are interested check out their website: www.labottegadellasorana.com Link to the video on the different cuts to see where the bavetta comes from: • Argentinean cuts of meat for grilling... For the courses check out my website: dottasado.it Greetings and happy grilling