Beef bavette, also known as flap steak or sirloin flap, is a flavorful and relatively thin cut of beef that comes from the sirloin primal of the cow. The bavette is a long, flat cut that is known for its rich beefy flavor and a good balance of tenderness and texture. It is often considered a more affordable alternative to some premium cuts, while still offering excellent taste.
 
Bavette steak is versatile and can be prepared using various cooking methods, including grilling or pan-searing. Due to its relatively loose grain and thin profile, it's important not to overcook it to maintain its tenderness.
 
In different countries, you might find slight variations in the names used for this cut. In France, for example, bavette is a term commonly used for flank steak, while in the United States and some other regions, it often refers to sirloin flap or flap steak.
 
When preparing beef bavette, it's common to marinate it or season it with spices to enhance its natural flavor. The key is to cook it quickly over high heat to achieve a delicious sear on the outside while keeping the interior juicy and tender.