Some people, mostly on the internet, believe bavette and flank are the same steak. They’re wrong. Bavette is actually from the bottom sirloin, a totally different section of the cow. For us, this steak cooks and tastes like the best parts of skirt steak and sirloin. You get the deep, deep beefy flavor of skirt with the girth of a sirloin. How you slice this cut will be the difference between a tender delight and delicious ball of rubber bands.
Prep Time: 1 hour
Cook Time: 15 minutes
Serves 6, makes about 1 cup chimichurri
For the Steak 4-pound bavette, thick skirt, or flap steak
Kosher salt, for seasoning
Flaky salt, for finishing For the Real Herby Chimichurri…