Grass-Finished Beef Bavette (Sirloin Flap)

A boneless cut with a hearty texture that’s a good source for fajita meat. Marinate and grill or broil. Also known as the Bavette, a term meaning bib in French- a phrase referring to thin meats. It is less tender than more expensive steaks, but has a good beef flavor. It is ideal for marinating and needs to be cooked quickly on high heat to medium rare. Cut the cooked steak thinly across the grain before serving. This is the cut of beef that is often used for carne asada.