#high-heat-cooking-techniques

#high-heat-cooking-techniques

A great and very traditional bistro cut is the bavette steak, also known as flank steak here in the U.S. You'll see it all over Paris, and in more and more American restaurants. Sometimes called a flap steak, the bavette steak is cut from the bottom sirloin. This makes it relatively lean, but it has a looser, more tender texture, and it is considered very flavorful.