Flank steak
Bavette
| Latin name | Bos taurus (flank) |
|---|---|
| Family | Cuts of meat |
| Origin | The abdominal flank, loose-fibred |
| Season (France) | All year |
| Flavour | Meaty · Umami · Rich |
| Typical price (France) | 18–28 €/kg |
What it is
Its long open fibres are the whole story: they drink marinades like a sponge, char in minutes, and reward anyone who respects the grain. A workers’ cut that bistros elevated to a national institution — bavette-échalote — and grill cultures from Mexico to Korea claimed for their own.
In the kitchen
Hot pan, short time, long rest — then slice thin against the grain at an angle. Cut with the grain and you will chew your way into regret.
Goes with
Shallot Garlic Soy sauce Parsley
Same species
Abura-kasu Amourettes (spinal marrow) Spider steak Bastourma Beef Beef cheek
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