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Find Bavette d'aloyau or its closest English equivalent
Naming and trim vary by seller — check the listing against the guide above before you order.
Flap steak (bavette)
Bavette d'aloyau is known in English as Flap steak.
Also called
🇺🇸🇬🇧Flap steak🇮🇹Bavetta🇩🇪Bavette
Pannet, CC BY-SA 4.0, via Wikimedia Commons — Flank steaks.jpg
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 heat and served pink with shallot sauce (sauce échalote). It has more chew than a filet but far more flavor, making it a favorite among French beef enthusiasts.
Names by country
| Country | Name | Notes |
|---|---|---|
| 🇺🇸United States | Flap steak | The closest American equivalent though not identical |
| 🇬🇧United Kingdom | Flap steak | |
| 🇫🇷France | Bavette d'aloyauprimary | A French bistro staple — typically served with shallot butter or red wine sauce |
| 🇮🇹Italy | Bavetta | |
| 🇩🇪Germany | Bavette | French loanword; sometimes 'Lappen' in some German butchers. |
What to ask for
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Classic recipe
Get this cut right
$ · indoor steak searing and plancha-style cooking
Sear bavette fast, before its loose grain dries out
Hard sears when a grill is unavailable or inconvenient.
Lodge 12-Inch Cast Iron Skillet
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