Beef Flank Steak, “Bavette Aloyau” by Metzger Freres (x5, Chilled)

Metzger Frères, a family-run house of butchers founded in Paris in 1930 when Siegfried Metzger fled Germany and opened a small shop in Belleville, has become a legendary name among Michelin-starred restaurants including Le Jules Verne and Pavillon Ledoyen . Their surname means “butcher” in German, a three-generation legacy . Brothers Olivier and Franck Metzger supply prestige establishments from Joël Robuchon’s ateliers to London’s finest tables .

The Bavette d’Aloyau, flank steak cut from the sirloin, was once a humble butcher’s secret, prized for its deep beefy flavour and often kept for family meals . On taste, this steak is soft and soothing. Its loose, open grain and slight marbling create a tender, almost velvety texture when sliced properly against the grain. The aroma is warm and gentle: roasted beef, browned butter, and a whisper of sweet earth. On the palate, it opens with a quiet, juicy richness, then unfolds into a mellow, savory sweetness reminiscent of grilled nuts and fresh cream, finishing with a calm, satisfying warmth .

Cooking Instructions:
Remove steaks from fridge 30 minutes before cooking.
Pat each steak completely dry.
Season with salt, black pepper, and garlic powder.
Heat a large pan or grill over high heat. Add oil.
Cook each steak 3–4 minutes per side for medium-rare.
Do not overcrowd the pan. Cook in batches if needed.
Let steaks rest for 8 minutes.
Slice thinly against the grain.
Drizzle with olive oil and lemon juice. Serve.