Bavette, a French-style cut, is similar to a flank steak, and kind of like a hangar or skirt steak, but better than any of them--according to Camas Davis, former journalist and founder of the Portland Meat Collective, who loves bavette for its intense flavor and luxurious marbling. In fact, tasting the steak for the first time at Urban Farmer in Portland was one of the inspirations that launched her new career as a butcher. This is her version of the restaurant's recipe.
1 1/2 to 2 lbs. bavette steak* or flank steak
2 tablespoons olive oil
1 shallot, chopped
About 1/2 tsp. each kosher salt and pepper
2 tablespoons butter
1 garlic clove, minced
Leaves from 3 sprigs fresh thyme, chopped
How to Make It
Put steak in a resealable plastic bag with olive oil and shallot. Spread mixture evenly. Seal bag and chill until ready to cook, at least 1 hour and up to 2 days ahead.
Heat grill to high (450° to 550°). Let steak sit at room temp 20 minutes, then remove from bag, scraping off shallots, and sprinkle with 1/2 tsp. each salt and pepper. Grill, covered, turning once, until done the way you like, 8 to 10 minutes total for medium-rare. Transfer to a cutting board and let rest 10 minutes.
Melt butter in a small frying pan, then add garlic and thyme and cook until simmering and fragrant, 2 minutes. Pour warm butter mixture over steak and slice thinly. Add more salt and pepper to taste.
*Bavette is often categorized as "flap meat" or "butcher steak," along with a few other cuts taken from the area between the sirloin and the flank. Specifically, it is the bottom part of the sirloin. If your butcher isn't familiar with the term "bavette," ask for sirloin flap meat.