"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."
"Cook it on high bursts of heat, searing it quickly on each side for 1-2 minutes, letting it rest for 10 minutes. [Repeat] this process until your desired cooking temperature is achieved. This can help you avoid overcooking it, as leaner cuts like bavette can get quite tough once they reach higher temperatures."
Steak frites represents an ideal budget luxury meal when prepared at home, as significant restaurant markups come from the steak itself. Chef Evan Leichtling recommends bavette steak, a traditional French bistro cut also called flank steak in the U.S., as the perfect affordable option. Cut from the bottom sirloin, bavette is relatively lean yet tender with excellent flavor. This cut is commonly used in authentic French bistros and increasingly appears in American restaurants. Lean steaks are naturally more affordable, and bavette's particular suitability for high-heat cooking methods like searing and grilling makes it ideal for steak frites preparation.
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