Angus Beef Sirloin "Bavette" Steak

Bavette is the French word for flap steak that comes from the bottom sirloin, abdominal muscles of the cow. It has a good amount of marbling with a tender texture. To prepare, marinate or braise it to keep the meat moist and tender. The French believe the best method of cooking a bavette steak is to sear it for a short amount of time, approximately 15 minutes, creating a tender steak.