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Sealand Quality Foods / Meat

Bavette Steaks

(Item #51) 12 marinated 6oz Bavette Steaks, perfect when sliced for fajitas or on a salad (12 x 6oz servings).

Sealand's Bavette or Flank Steaks are long, flat steaks, expertly trimmed and perfectly portioned for consistent results. Individually Quick Frozen (iQF) to lock in freshness, flavour, and juiciness. Ready to cook, these lean cuts come marinated and seasoned and are a versatile choice for grilling or pan-searing. Perfect for fajitas, a steak sandwich or simply sliced and served on a salad for a healthy meal option.

$16100
Taxes, discounts and shipping calculated at checkout.
Single Raw Bavette or Flank Steak from Sealand Quality Foods

What you Get

In The Box
- Box contains 12 x 6oz Individually Vacuum-Packed Bavette (Flank) Steaks

- Minimum Box weight: 2.04kgs (4.5lbs)

Suggested Servings
- Suggested Serving Size per the Nutrition Facts label - 170g (6oz)

- Contains 12 x 170g (6oz) servings

Best Ways To Cook

We recommend that all our beef products be thawed out of packaging for 24 hours in the refrigerator and brought to room temperature prior to cooking (unless otherwise stated). Whether choosing to thaw inside or outside of the packaging, please place in a dish to thaw. Follow these steps to create a perfect balance of natural flavour, texture, and aesthetic appearance.
INDIVIDUAL APPLIANCE TEMPERATURE MAY VARY THE COOKING TIME. USE CAUTION AS PRODUCT WILL BE HOT!

How to Grill Bavette Steak

Preheat grill to high. Brush steaks on both sides with butter or oil, season with fresh sea salt and black pepper and grill on high for 7-9 minutes (flipping halfway through) or until the internal temperature registers 5-10°F lower than your desired doneness (see internal temperature guidelines below).

Let the steaks rest for 3-5 minutes prior to serving. Temperature will continue to rise while resting.

How to Pan Fry Bavette Steak

Preheat a heavy non-stick skillet over medium heat until hot, for about 5 minutes. A very hot pan delivers the best seared steak. Season steaks and place in the hot skillet. Do not overcrowd, cover the pan or add oil/water.

Sear for 7-9 minutes (flipping halfway through) or until the internal temperature registers 5-10°F lower than your desired doneness (see internal temperature guidelines below).

Let the beef rest for 3-5 minutes prior to serving. Temperature will continue to rise while resting.

Internal Temperature Guidelines for Cooking Steak

Rare: 125°F, 52°C - Cool to warm red centre and soft texture
Medium Rare: 135°F, 57°C - Warm red centre with brown crust
Medium: 145°F, 63°C - Hot pink centre and slightly firmer texture
Medium Well: 150°F, 66°C - Mostly brown centre and firm texture
Well Done: 160°F, 71°C - Brown centre and very firm texture

Cooking times and temperatures may vary based on the method of preparation and your desired degree of doneness. Test for doneness with a meat thermometer.

Nutrition Facts

Sliced Sealand Bavette Steak Served with Asparagus

INGREDIENTS: Beef, Marinade (Beef, water, salt, glucose solids, hydrolyzed soy protein, spices, papain). Allergens: Soy.

Nutrition Value

Serving Size (170g) / Portion (1 Steak / 1 Bifteck)

Amount % Daily Value
Calories 230
Fat / Lipides 13g 20%
Saturated / Saturés 5g
+ Trans 0.4g 27%
Carbohydrate / Glucides 0g
Fibre / Fibres 0g
Sugars / Sucres 0g
Protein / Protéine 30g
Cholesterol / Cholestérol 85mg
Sodium 640mg
Vitamin A / Vitamine A 0%
Calcium 0%
Iron / Fer 20%
Vitamin C / Vitamine C 0%
Potassium 0%
Vitamin D / Vitamine D 0%

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