Look up bavette in Wiktionary, the free dictionary. If an internal link led you here, you may wish to change the link to point directly to the intended article. Flank steak is a cut of beef steak taken from the abdominal muscles of the cow, located just behind the plate and in bavette steak of the rear quarter.

It is a long, flat cut with a significant grain, and is known for its bold flavor and chewiness. French butchers call the cut bavette, which means “bib”. Flank steak is used in a variety of dishes including London broil and as an alternative to the traditional skirt steak in fajitas. It can be grilled, pan-fried, broiled, or braised for increased tenderness. This meat-related article is a stub. You can help Wikipedia by expanding it.

Planning the perfect steak dinner involves devoting adequate time to your side dishes, too. Served with a simple salad, a steak can be a lean, nutritious supper, while adding puddles of sauce and mountains of fries makes the whole thing much more decadent. Choose your favourite dish from our top steak recipes, then get inspired by our ideas for sauces, vegetables, potatoes and beyond. Want to know the insider tips on judging steak doneness? Check out our guide on how to check steak is cooked to get your favourite every time.