What Is Bavette (Sirloin Flap) Steak?
Bavette comes from the bottom sirloin — the same general region as flank steak, but with more marbling and a richer, more tender texture. It has a coarse grain and a strong, robust beef flavor, which is why it's a favorite on Argentine and French menus alike (in French kitchens, this same cut is literally called "bavette," meaning "bib"). Because of its loose grain, it takes to marinades well and rewards a hot, fast cook.
Bavette vs. Flank vs. Skirt
How to Cook a 6oz Portioned Bavette
Sear a 6oz portioned bavette 2-3 minutes per side over high heat for medium-rare (130-135°F internal). Let it rest 5 minutes, then slice thin against the grain — this is non-negotiable with bavette, since its loose grain makes it chewy if cut with the grain instead of across it.
