Fine texture. Distinctive grain. Unforgettable tenderness. Meet the bavette steak. It’s the “bib” of the sirloin, and it’s one tasty cut of beef.If you didn’t already guess by its name, the bavette steak is very popular in Europe and can be hard to come across in the U.S. It’s sometimes confused with the hanger steak, but is most similar to skirt and flank cuts.Turn up the heat and get ready, because the bavette is best prepared bistro-style — hot and fast! from Just Cook