Sometimes called the sirloin flap, the bavette steak shares many similarities with flank and skirt steaks. It’s a thin cut with some marbling. It does best when marinated and cooked hot and fast. It’s a good pick for fajitas or other carne asada-style dishes.
Recommended Cooking Methods:
Marinating & Grilling — Searing/Stir-Frying
- Marinate with adobo sauce, lime juice, minced garlic, and chopped cilantro. Grill until browned on both sides, slice thinly, and serve on tacos with sliced radish, scallions, and extra cilantro.