Bavette steak, often called sirloin flap or flap meat in the United States. It is a long, flat and course-grained cut of beef taken from the bottom sirloin adjacent to the flank. It is known as a classic “butcher’s cut” in France (meaning it was often reserved by butchers for themselves due to its superior flavor-to-price ratio). It is prized for being incredibly flavorful and tender when prepared correctly. Bavette is generally more tender than a flank steak and has better marbling. It’s slightly thicker.
HOW TO COOK
Grilling over high heat, pan-searing in a cast-iron skillet, or broiling.
Best served medium-rare to medium; overcooking will result in dry, chewy meat.