Bavette (or flank, or ‘bib’ steak in French) is a loose textured, highly flavoured flat cut that has been largely forgotten as supermarkets took over from traditional butchers. Bavette steak is best cooked over a high heat or under a grill, in a pan or on a barbecue for perhaps two or three minutes each side. Leave to rest for up to 15 minutes before cutting into slices.