Bavette steak, also known as flap steak or flank steak, is a long, flat piece of meat taken from the abdominal muscles of the cow, just below the bottom of the sirloin. The name "bavette" is the French word for "bib," in reference to the cuts shape and location on the cow. Bavette steaks are flat, flexible in texture, and often contain a great ratio of muscle and fat, which makes them highly flavorful as well as easy to cook. They are perfect for large gatherings since they can be cut into different portions and cooked separately to differentiate internal doneness so that everyone is happy. Bavette steak can be roasted, grilled, or sous vide and seared on a cast-iron pan. The tenderness of the cut makes it great for fajitas. It should be cooked rare, then finely sliced against the grain for a tasty and tender steak. Carving the steak against the grain is essential; otherwise, you will be struggling to chew the long fibers of the steak.