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French for “bib”, Bavette steak comes from the bottom sirloin section of the sirloin primal. While this cut bears some similarities to flank steak located underneath it, Bavette has looser muscle fibers and more closely resembles hanger steak or skirt steak.
Not only does it make your mouth water, it’s oh-so versatile. You can serve it simply for a budget-friendly weeknight dinner, or dress it up with garlic butter or chimichurri for a special occasion. That’s probably why Bavette graces the menus of steakhouses across America as well as bistros in Paris.
Also perfect for making fajitas!