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Bavette Steak with Shallots, Garlic, and Thyme. Bavette, a French-style cut, is similar to a flank steak, and kind of like a hangar or skirt steak, but better than any of them--according to Camas Davis, former journalist and founder of the Portland Meat Collective, who loves bavette for its intense flavor and luxurious marbling.
1 Place the bavette on a wooden board or serving platter and leave undisturbed for 10 minutes. This is the hardest part for me but, allows the juices to run back through the meat instead of escaping.  Slice in thin strips across the grain when serving.