The Bavette steak is a French name for the Flank steak of a cow. Flank is a steak cut that is sourced from the underbelly of the cow and is generally quite long and flat. It is known to be very rich in flavor and relatively loose - almost crumbling - in texture when cooked right. Try marinating it in Bellisari’s Barista Sauce with a side of chimichurri sauce and remember that Bavette steak can be very easily overcooked and dried out. At Bellisari’s we recommend cooking quickly and at high temperatures to achieve perfect, medium-rare results. 🐄