These cuts are closely equivalent — the same or nearly identical cut across different butchery traditions.
Very similar cuts from the flank area — bavette d'aloyau is slightly more tender and from higher up the flank, while American flank steak is from lower down.
Bavette d'aloyau
Beef · Bottom Sirloin
Bavette d'aloyau is a French cut from the flank area of the sirloin, a flat, fibrous muscle with intense flavor. It is a bistro classic, typically pan-seared quickly over high…
Flank steak is a flat, broad muscle from the abdominal area with long, coarse muscle fibers and very little fat. It has an intense, beefy flavor but can be chewy if not properly…