Have you ever cooked a bavette steak? Also know as flank this is a loose textured, highly flavoured flat cut. It has often been called the butcher's cut, because it is said butchers reserved it for their own pleasure.This bit of meat packs a lot of flavour but also can hold its own against added spice and herbs With the strong texture it can sometimes be hard to get a proper char in a pan so over the fire is advised Serve it medium rare but the most important thing is to cut it against the grain