Beef · Sirloin
Sirloin Bavette Steak
A coarse-grained, flavorful steak from the bottom sirloin. Great marinated, cooked hot, and sliced thin.
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| Animal | Beef |
|---|---|
| Section | Sirloin |
| Bone | Boneless |
| Tenderness | Medium |
| Also called | bavette, flap steak, flap meat, sirloin flap |
Best ways to cook it
- Grill
- Pan-sear
- Broil
- Stir-fry
About this cut
What it is and how to use it
Bavette, also called flap steak, is a thin, loose-grained muscle from the bottom sirloin. It is similar to flank and skirt in texture and soaks up marinades well. It has a deep beef flavor and some marbling. It is usually cooked quickly over high heat and sliced thin against the grain for steak tacos, fajitas, or salads.
Cook’s tipMarinate it, cook it hot to at least 145°F, rest three minutes, and slice thin across the grain.
Read moreBeef Cuts Chart: 9 Primals & How to Cook EachTop Sirloin vs. Flank vs. Skirt vs. Hanger Steak
Want it cut this way?We cut to your specification. Choose it on your cut sheet, or call 252-885-1892 and tell us how you want it.
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5154 St. Rose Church Rd
Sims, NC 27880
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| Saturday | 7 AM – 12 PM |
| Sunday | Closed |
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