Fine texture. Distinctive grain. Unforgettable tenderness. Meet the bavette steak. It’s the “bib” of the sirloin, and it’s one tasty cut of meat.
Bavette steaks are very popular in Europe and can be hard to come across in the U.S. They’re sometimes confused with the hanger steak but are most similar to skirt and flank steaks.
Want to get cooking? Turn up the heat and get ready because bavette is best prepared bistro-style—hot and fast!
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