Both flank and bavette steaks are thin cuts, making them ideal for any recipe that hinges on a quick, high-heat cooking technique for a fast meal. The steaks are also both on the leaner side ...

That holds true with all steak, but with a cut like bavette, it will be inedibly chewy if you disobey. Luckily, the grain is very distinct so it’s very easy to identify and then cut across it.

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 ...