Bavette de Flanchet steak

If you've ever ordered Steak frites in France, chances are you've already eaten Bavette de flanchet. 

As its name suggests it comes from the Flank.

Cooked properly, it's just as – if not more – flavoursome than many prime steaks. And it's hugely underrated over here.

In shape and texture, it’s similar to Bavette d’aloyau, but thicker and slightly more tender. It's also extremely tasty.

It's got a loosely textured, open grain, with a mild taste. And, although it's quite lean, there's enough marbling to keep it juicy.

As with Bavette d’aloyau this one needs to be cooked hot and fast – but to the rare side of medium-rare. Anything beyond that and it'll become tough and dry. Which is one of the reasons it's not that good for BBQs.

Its loose grain takes well to rubs and marinades. And it's easy to tenderise with a meat hammer.

As a steak, it's got thicker and thinner parts so the best way to cook it is either sous vide or slow roast and then sear.

Cook it too long on a dry heat and it'll lose its flavour and become tough. Cook it just right and it's great.