The Bavette steak is also known as 'Flank Steak' and is a long, flat piece of meat taken from the abdominal muscles of the cow, underneath the sirloin.
 
Bavette will give you a lot of beefy flavours but you might need to just give it a little bit of attention before it hits the sear plate! You can either tenderise it with a meat hammer or rolling pin or chemically using salt by dry brining it or a marinade/rub. We personally recommend dry brining as this will season the meat all the way through and ensures a juicy steak.
Either cook it slowly in a curry or stew or enjoy it rare as a steak and always serve it sliced, cut across the grain (take note before cooking) to tenderise the beef.