The bavette (also know as bistro steak or flap steak) is a thin, well-marbled cut from the bottom sirloin, adjacent to the flank steak and located near the tri-tip. It has great flavor and is pleasantly chewy, making it the perfect steak for "high and dry" cooking: a quick pan-sear or turn on smoking hot grill. Serve it rare, thinly sliced.
Between 10 and 12-ounces each, these steaks are good prepared in a wide variety of ways, much like the flank steak. We like to marinate or season our bavette with a dry rub before grilling and slicing into strips for a steak salad or sandwich, or stir-fry.