Flank vs Bavette: Which Thin Steak Is Right for You?
Flank vs Bavette: Which Thin Steak Is Right for You?
This website is independent and not affiliated with Miller & Carter. It is a steak cut guide for home cooks in the United Kingdom.
Flank vs bavette is a common source of confusion, because the two steaks look almost identical on the butcher’s counter. Both are long, flat, fibrous cuts that are best seared hot, cooked no further than medium and sliced thinly against the grain. But they come from different parts of the cow, and the difference matters. Flank steak is the leaner cut from the abdominal muscles, while bavette comes from the bottom sirloin and carries more marbling and a richer flavour. If you want the full story of the leaner cut first, our what is flank steak guide goes deeper (note: this page goes live on 18 October 2026 and the link will resolve then).
Where Each Cut Comes From
Flank steak comes from the flank primal, the abdominal muscles of the cow below the loin and behind the plate. It is a hard working muscle, so it is lean, with a tight grain and very little marbling.
Bavette is cut a little higher up, from the bottom sirloin. Its butchery names tell the story: bavette is French for “bib” or “flap”, and bavette d’aloyau means “sirloin flap”. American butchers call the same cut sirloin flap or flap meat, and it is sold in some shops as sirloin tips. The muscle sits just above the abdominal area, does less work than the flank, and carries more fat, both in a thin cap and in an internal seam.
What Bavette Steak Tastes Like
Bavette has a bold, beefy flavour with more richness than flank. The looser, more open grain and the extra marbling keep it juicy, which is why butchers and food writers often describe it as the more forgiving of the two. It absorbs marinades well, and its coarse fibres take on sauces nicely.
Flank tastes strongly of beef too, but in a leaner way. Its flavour lives in the muscle rather than in the fat, so it benefits more from a marinade and from careful cooking. Eaten side by side, bavette usually reads as the richer, juicier steak, while flank reads as the leaner, chewier one.
Flank vs Bavette: Full Comparison
| Point of comparison | Flank steak | Bavette steak |
|---|---|---|
| Comes from | Abdominal muscles, the flank primal | Bottom sirloin, also called sirloin flap |
| Other names | Beef flank | Flap meat, sirloin flap, bavette d’aloyau |
| Grain | Long, tight and clearly defined | Looser and more open |
| Marbling | Very little | More marbling, plus an internal fat seam |
| Flavour | Strong and beefy, lean | Rich and beefy, juicier |
| Thickness | Wide and fairly even, around 2 to 3 cm | Medium to thick, can vary along the cut |
| Forgiveness | Less forgiving; dries out if overcooked | More forgiving; the fat seam keeps it moist |
| Best cooking | Hot and fast to medium rare | High heat, medium rare to medium |
Descriptions follow published butchery and cooking guides; individual cuts vary between butchers.
How to Cook Each Cut
The method is similar for both, with one difference: flank punishes overcooking more. Bring the steak to room temperature, pat it dry, season well, and sear over fierce direct heat. Flank suits about 3 to 5 minutes per side to medium rare, roughly 52°C to 57°C at the centre, checked with a thermometer.
Bavette can take a similar sear, and its fat seam lets it handle a touch more time. Cooking guides suggest medium rare to medium for bavette, with the thickest part reading around 54°C to 57°C, and warn not to cook it past medium. Rest either cut for 5 to 10 minutes, then slice thinly against the grain. This is the step that matters most with both: cutting across the long fibres shortens them and keeps every bite tender.
Which Should You Buy?
Buy bavette when your butcher has it and you want the richer cut. Its marbling and looser grain make it the better choice for a steak served on its own, and it is still a value cut next to premium steaks like ribeye. It is often sold by specialist butchers and online meat sellers in the UK, sometimes simply labelled “bavette”.
Buy flank when you want a lean, flavoursome steak for slicing into dishes: fajitas, stir fries, tacos and steak salads. It takes marinades beautifully and is widely available. Our rump steak cooking guide covers the same hot sear and resting basics that apply to both cuts.
If you would rather leave the cooking to a professional kitchen, the Miller and Carter main menu guide shows the steak cuts their chefs serve in the restaurants.
FAQs
Is bavette steak the same as flank steak?
No. They look similar, but bavette comes from the bottom sirloin and flank from the abdominal muscles. Bavette has more marbling and a richer flavour.
Can I use flank and bavette interchangeably in recipes?
Mostly yes, for recipes where the steak is sliced thin. Cook flank a little faster and pull it earlier, since it dries out more easily than bavette.
What is bavette d’aloyau?
The French name for the cut, meaning “sirloin flap”. It is the same steak that American butchers call sirloin flap or flap meat.
Which is more tender, flank or bavette?
Bavette is generally the more tender and forgiving of the two, thanks to its looser grain and higher fat content. Both need slicing against the grain to eat well.
Cut information checked against butchery and cooking guides on 13 October 2026. Temperatures and times are approximate; always check doneness with a thermometer. This website is independent and not affiliated with Miller & Carter.
