What is the Bavette Steak?

The bavette steak, also known as flap steak, is a long, flat and tender cut of meat that comes from the bottom sirloin, near the flank steak. It is a lean cut with a long, thin shape and a rich, beefy flavor, very similar to the flavor profile of a flank steak.

You can cook a bavette in all the typical methods used for steaks—pan searing, grilling, sous vide, and so on. The most commmon method is the traditional pan sear, which allows you to make a simple sauce out of the fat rendered from the steak. It's great for grilling as well because it doesn't need to be marinated. Plus, you can grill it as is, or slice it thin and serve it with a sauce.

Along with the bistro steak and hanger steak, this cut gained popularity in French bistros—where it's sold as bavette à l’échalote, as it's usually more budget-friendly than most richer cuts of steak.

The average 4 oz serving of bavette steak has about 110 calories, 18 grams of protein, and less than 2 grams of fat. It’s also a good source of Thiamin, Niacin and Vitamin B6, Vitamin B12, Phosphorus and Selenium.