Bavette (Flap Steak)

About

Bavette steak, also known as flap steak, is a flavorful cut of beef originating from the lower chest or abdominal area of the cow, near the flank. It is prized for its rich, beefy taste and satisfying texture, which is slightly chewy yet tender when cooked properly. The name "bavette" comes from the French word for "bib," reflecting its long, flat shape. This cut is often overlooked but is highly valued by chefs and steak enthusiasts for its versatility in cooking methods, including grilling, pan-searing, and braising. Bavette steak is notable for its strong muscle fibers and marbling, which contribute to its deep flavor profile. It is an excellent choice for various dishes, such as steak frites, fajitas, and stir-fries, due to its ability to absorb marinades well. While it may not be as tender as premium cuts like filet mignon, slicing it thinly against the grain enhances its tenderness. Bavette steak is also more affordable than many other steak cuts, making it a popular choice for both everyday meals and special occasions. Its nutritional profile includes high protein and essential vitamins, making it a balanced addition to a meal.