The bavette is cut from the thin flank skirt which is trimmed of all fat and connective tissue. The meat grain is coarse but tender.
How Can I Cook It?
Cook really quickly on a searingly hot grill and serve rare to enjoy at its best. A thinner cut which doesn’t need as much resting.
What Else Could I Use?
If you like your steak with lots of flavour, you could also choose a flat iron steak, or try a rib-eye.
Did You Know?
The Parisian classic Steak Frites traditionally would have been served with Bavette steak.