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.
| Country | Name | Notes |
|---|---|---|
| 🇺🇸United States | Flank steak | The closest American equivalent though not identical |
| 🇬🇧United Kingdom | Flank steak | |
| 🇲🇽Mexico | Arrachera | |
| 🇫🇷France | Bavette d'aloyauprimary | A French bistro staple — typically served with shallot butter or red wine sauce |
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.
Both are intensely flavored, fibrous cuts used similarly in bistro and taquería cooking, but bavette is from the flank while skirt is the diaphragm muscle.