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Flap Steak, NAMP 1185A, also known as a Bavette Steak or a Bistro Steak is a tougher, more economical steak cut from the flap of the Bottom Sirloin Sub-Primal Cut. The texture, flavor, and handling is similar to that of a Skirt Steak or Flank Steak.
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.