Photo: Steven Nestor
The Bavette steak, or flap steak, is similar in texture to a skirt steak. It is located close the flank steak and is cut from the bottom of the sirloin. It is often confused with flank and skirt steak since it comes from the lower chest and abdominal wall. Bavette is a French term that means “bib.” In Colombia, the bavette steak is called sobrebarriga, which means “over the belly.”
Beefy and rich, this butcher cut will be unlike anything you've tried, with tenderness that delivers every time.