Bavette d'Aloyau steak

This is the underdog of the steak world – probably because most people don't know what it is.

It sits just above and behind the Flank – and below the Rump. 

Compared to Bavette de flanchet it scores a bit higher on flavour. But, to be honest, most people wouldn't tell the difference between the two.

In some ways Bavette d'aloyau is similar to Skirt and Flank steak, it's got the same sort of meaty flavour and same sort of texture. 

Size-wise it's quite a thin steak – although thicker than a minute steak.

As with Skirt, Flank or Bavette de flanchet this one works well with marinades because of its open texture. You can braise it if you want to – but it does much better on a dry high heat. There are two schools of thought as to what level you cook it too. Some say don't go beyond Medium-rare – others err on the side of Medium.

But, whatever you do, don't overcook Bavette d'aloyau or it'll become rubbery. And don't forget to slice it thin, across the grain.

Note Bavette is often used as a catch all phrase for thin steaks. There are actually three distinctly different Bavette steaks: Bavette de flanchet...Bavette d'aloyau... and plain old Bavette (which is the chain on a Fillet of beef).