Steak Bavette or a flank steak is a beef cut, sourced from the underbelly - a well-worked part of the cow,  just below the bottom of the sirloin. It’s sometimes called the butcher’s cut as it’s known to be reserved by butchers, due to its rich flavour, excellent texture and quite a low price. Steak Bavette is great marinated - some treatment before cooking is always a great idea, and then cooked quickly on a very hot pan, served medium rare with sweet potatoes, hummus and fresh herb salsa. Find the recipe here…