Fleisher's calls this cut "Faux Hanger," but everywhere else you'll have to ask for bavette. What will you get? A mimic of hanger steak's beefy richness that's perfect seasoned, seared, and sliced on taco night. "There's not a ton on the animal, but for the money, it's one of the best cuts," Cavanaugh said. If you can't find it, flat iron makes a great alternative. You can also try Thomas Keller's recipe for bavette au jus.