Grilled Bavette Steak with Caramelized Shallots

In this country, bavette steaks are perhaps one of the least-known cuts of beef, which is a shame because they’re marvelously flavorful and versatile. Bavette, which translates as “bib,” is the French name for what we know here as flap meat or flap steak. Bavettes are similar to flank and skirt steaks, and like them, it’s a boneless cut of meat from the lower part of the animal. But unlike them, it’s taken from the loin or sirloin area, making it more tender.

I sure do. We’ve partnered with the Holy Grail Steak Co., a purveyor of A5 Japanese and American Wagyu beef. Their 8-ounce upper prime Black Angus bavette steaks, which I’ve used here, are intensely flavored and well-marbled. The meat’s loose structure makes the steaks excellent for marinating; the marinade can penetrate deeper into the steak.

Like flank and skirt steaks, bavette is best cooked quickly over high heat, and not much beyond medium-rare (130°F) or it’ll get tough.

Since flap steaks are like skirt and flank steaks, always cut them across the grain for maximum tenderness.

Cut into slices, flap steak is amazing in fajitas and tacos. Also, top a cool salad with warm slices or stuff them into a slurpy hot French dip sandwich.

(I’ll try not to take offense to this.) Not only can you zhuzh it up, you can go crazy. Consider stirring cooked bacon bits into the shallots. Or drizzling good balsamic vinegar over everything just before serving. You could even crumble blue cheese over the steaks during their final minutes of cooking. Because these bavette steaks are so deeply flavored, they can stand up to it all.

Of course! Simply cut 6 ounces (170 g) of sweet onion, such as Vidalia, into 1/4-inch slices and proceed with the recipe. Or use a bit of each.