Bavette Steak (Sirloin Flap)
This comes from the less tender regions of an animal — and as the underdog of the meat world, is typically cheaper than more popular cuts (making it a great choice for large BBQs!). "Great for grilling, sirloin flap is delicious when cooked whole, served in strips, or cubed and put on skewers for kabobs," says Greg Brockman, lead butcher at Foragers Market in DUMBO. A wonderful cut for beginner and experienced grill masters, "Bavette steak is thicker than skirt steak, so you can get a good char without worrying about overcooking it," Brockman says. "Not to mention, it's well marbled and has an excellent flavor."
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