Canadian AAA Beef Flank Steak – 3-Pepper Marinade

AAA Canadian beef bavette with 3 peppers for your barbecue

The DKL Foods AAA Canadian beef bavette with 3 peppers combines the rich taste of beef with a marinade of black, green and pink peppers. An aromatic preparation to add variety to your barbecue, family dinners and meals with friends.

Already marinated, this bavette saves you the trouble of preparing a seasoning in advance. Choose your side dishes, follow the cooking instructions and slice the meat against the grain before serving.

Each box contains 10 bavettes, available in two sizes: 6 oz or 8 oz per piece. They are vacuum-packed and frozen to make storage and meal planning easier.

Add your preferred size to the cart and prepare your next dinner with DKL Foods.

Why choose this bavette with 3 peppers?

AAA-graded Canadian beef

This bavette comes from AAA-graded Canadian beef. Its taste is ideal for barbecue plates as well as recipes in which the meat is served thinly sliced.

Prepare it with potatoes and vegetables, or use the cooked slices to top tacos, a sandwich or a salad-meal.

A marinade of black, green and pink peppers

The three-pepper blend adds aromatic and spicy notes that complement the flavour of the beef.

As the meat is already marinated, taste it before adding salt or sauce. A simple garnish will help highlight the preparation.

Two sizes to suit your meal

Choose the 6 oz bavettes for a portion accompanied by vegetables and a starch, or the 8 oz bavettes for a more generous plate.

The box of 10 units allows you to plan several dinners or entertain a group, depending on the portion sizes.

Product features

• Canadian beef bavette

• AAA grade

• 3-pepper marinade: black, green and pink

• Frozen product, raw to cook

• Vacuum packaging

• 10 units per box

• Choice of 6 oz or 8 oz per piece

• Barbecue or pan-cooked, then finished on the stove

• Slice perpendicular to the grain after cooking

Size and number of servings

Box of 10 × 6 oz

• Approximately 170 g per bavette

• 60 oz total

• Total weight: approximately 1.70 kg

Box of 10 × 8 oz

• Approximately 227 g per bavette

• 80 oz total

• Total weight: approximately 2.27 kg

Plan for 10 servings based on one bavette per person, with side dishes. Adjust according to appetites and the menu.

Storage conditions

Keep the bavettes frozen in their original packaging and follow the date and instructions indicated on the label.

After thawing, keep them refrigerated and follow the manufacturer's consumption time limit.

Only take out the quantity needed when the packaging allows and protect the other pieces from temperature fluctuations.

Thawing

Thaw the bavettes in the refrigerator, in a container that can collect any liquids.

Allow enough time for the centre to thaw. The time depends on the thickness of the pieces and the packaging.

Keep the meat chilled until preparation and remove the packaging before cooking. It is not necessary to leave the bavette at room temperature to avoid a supposed "thermal shock".

Cooking methods and instructions

The times provided are indicative. The 6 oz and 8 oz sizes may require adjustments depending on their thickness.

Use a thermometer to check the temperature at the centre of each bavette. The instructions on the packaging take precedence.

In the pan, then on the stove

1. Preheat the stove to 204 °C (400 °F).

2. Heat a little oil in a pan over medium-high heat.

3. Sear the thawed bavette for 30 seconds to 1 minute per side.

4. Transfer it to a suitable dish or use a pan compatible with the stove.

5. Allow approximately 10 minutes to finish, checking the temperature before the end of the indicated time.

6. Adjust the time to reach the recommended temperature.

7. Let rest for approximately 10 minutes before slicing.

Searing develops a golden surface and grilled aromas. It does not form a barrier that locks in the juices.

On the barbecue

1. Preheat the barbecue to high heat, approximately 260 °C (500 °F).

2. Remove the packaging and place the thawed bavette on the grill.

3. Allow approximately 3 to 4 minutes per side, monitoring the marinade.

4. Check the internal temperature and continue cooking as needed.

5. Let rest for approximately 10 minutes.

6. Slice perpendicular to the grain.

Move the meat to a cooler area if the marinade colours too quickly.

Recommended internal temperature

For beef cuts, the guidelines are:

• 63 °C (145 °F): medium-rare

• 71 °C (160 °F): medium

• 77 °C (170 °F): well done

Follow any special instructions on the label. If the product is identified as "mechanically tenderized", reach at least 63 °C throughout the piece and turn the steak at least twice during cooking.

Reheating instructions

For already cooked bavettes, follow the manufacturer's instructions regarding storage and reheating.

Reheat only the quantity needed. The specific reheating parameters for this product are not provided; times intended for raw meat should not be used automatically for leftovers.

DKL Tip

Identify the grain before cooking, then slice the bavette against the grain after resting. This cut shortens the fibres in each bite and makes it easier to enjoy.

For tacos or sandwiches, make thin slices rather than large pieces.

Side dish suggestion

Serve the bavette with 3 peppers with roasted potatoes, pan-fried mushrooms and green beans.

For variety, choose a crisp salad or vegetable rice. A mild sauce offered separately allows everyone to adjust their plate without masking the marinade.

10 recipe and meal ideas

1. Bavette with 3 peppers and potatoes
   Serve the slices with roasted potatoes and green beans.

2. Bavette and pan-fried mushrooms
   Accompany the meat with mashed potatoes and mushrooms golden in the pan.

3. Bavette tacos
   Fill tortillas with thin slices of beef, cabbage and onions. Offer a lime sauce.

4. Beef salad-meal
   Add the sliced bavette to a salad of lettuce, cucumber and tomatoes, with a mild vinaigrette.

5. Bavette and onion sandwich
   Fill bread with sliced meat and caramelized onions. Serve with coleslaw.

6. AAA beef meal bowl
   Place the slices on rice with vegetables. Add a small amount of your choice of sauce.

7. Bavette and grilled vegetables
   Serve with separately prepared zucchini, peppers and potatoes.

8. Bavette and 3-pepper pasta
   Add the cooked slices to pasta with mushrooms, with a creamy sauce.

9. Cottage barbecue plate
   Accompany the bavette with corn and grilled potatoes, with a green salad.

10. Bavette and vegetable couscous
    Serve the meat in thin slices with couscous and a yogurt sauce offered separately.

Errors to avoid

• Slicing with the grain.

• Using exactly the same time for all pieces, without considering their thickness.

• Relying solely on the colour of the meat.

• Letting the marinade burn over excessive heat.

• Cutting immediately after cooking, without allowing it to rest.

• Adding a lot of seasoning before tasting.

• Thawing on the counter.

Frequently asked questions

Where does the beef come from?

It is AAA-graded Canadian beef.

Which peppers make up the marinade?

The preparation contains a blend of black, green and pink peppers.

How many bavettes are in the box?

Each box contains 10 units, in a choice of 6 oz or 8 oz.

What is the total weight?

The box of 10 × 6 oz weighs approximately 1.70 kg. The one of 10 × 8 oz weighs approximately 2.27 kg.

Is the bavette already marinated?

Yes. No additional homemade marinade is necessary.

Can it be cooked on the barbecue?

Yes. The provided guideline is 3 to 4 minutes per side over high heat, to be adjusted according to thickness and internal temperature.

How to make it easier to enjoy?

Let the bavette rest after cooking, then **