Bavette steak, the French term for flap steak, is a tender cut near the sirloin, but it can be pricey. What's an affordable ...

One of the biggest contrasts is that bavette steaks have more marbling, and that extra fat makes the cut a bit more tender. To help you make the best decision for your next steak meal without any ...

Do not use until it is cold. Put the bavette steak into a resealable freezer bag, pour in the cold marinade and squelch it about so that the thin steak is covered on both sides, then seal ...

Bavette is the French word for flank steak. You could use whichever cut of steak you prefer, but this flat steak is full of flavour. It is often called the ‘butcher's cut’ as they love to keep ...

and Tom Sellers’ take on the classic steak frites with sauce Diane delivers just that. The Restaurant Story chef keeps things refreshingly simple: seared bavette, golden fries and a velvety ...

Bavette steak is sliced on a wooden cutting board topped with fresh greens and surrounded by charred peppers, green salsa, and sliced limes - hlphoto/Shutterstock ...