Bavette, also known as flap steak, is a flat, highly-flavored, loose-textured cut of steak, also known as the “butcher’s cut,” as it is said that butchers saved it for themselves.
The name comes from the French, who refer to it as bavette, or literally “bib.”
Bavette steak is excellent in several recipes, including fajitas, steak salads, steak enchiladas, Asian stir-fries, or on its own, served with a delicious pan sauce. Bavette also makes excellent steak jerky.
Usually, grilling, pan-frying, broiling, or braising increases the tenderness of this cut. If you’re cooking a meal for people with different preferences on their steak’s doneness or where you need your meat to go that little bit further, bavette steak should be your preferred pick.