Bavette (Sirloin Flap Steak)

Sirloin Flap Meat is one of the butcher's best-kept secrets. Cut from the bottom sirloin, it's often compared to flank or skirt steak but stands out with richer marbling and an exceptionally bold, beefy flavor. Its loose, open grain makes it perfect for soaking up marinades, while its tender texture shines when cooked quickly over high heat. Grill it to medium-rare or sear it in a hot cast-iron skillet, then slice it thin against the grain for unforgettable fajitas, carne asada, steak sandwiches, tacos, or steak salads.