Flap steak (aka bottom sirloin butt, Bavette, or Bistro steak) comes from the mid-rear of the steer near the round and shank. It belongs to the lower part of the sirloin primal around the abdomen ...

Also called bavette steak, sirloin flap is a long, flat cut that comes from the lower belly of a cow, where the abdominal muscles reside. Beefy in flavor and well-marbled, the cut is comparable to ...

In the past 15 years, “butcher’s cuts” – the pieces of meat that were difficult to sell to customers and used by butchers in ...

In the wide world of steak cuts, it's easy to get confused. Some people even say that flank and bavette steaks are the same thing, but there are differences.

Flap meat is slightly denser than skirt steak, so it's better suited toward sauce-forward dishes and slower cooking methods. As long as you're conscious of the most notable qualities of these ...

2) Cook the Steak: In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add the steak and cook for about 3–4 minutes on each side for medium-rare, or adjust to your preferred doneness.

While the bavette beef is cooking, make the salsa roja. Into a blender, add the red chilli, garlic, sun-dried tomatoes, lime juice, olive oil, and pinch of sea salt and blend.

Flap steak (aka bottom sirloin butt, Bavette, or Bistro steak) comes from the mid-rear of the steer near the round and shank. It belongs to the lower part of the sirloin primal around the abdomen, ...