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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.
The Julienne Cut. The julienne is a type of cut that is stick-shaped and very thin. Cut from a squared off item, you will then slice that item length-wise at a thickness of 1-2mm (1/16 in) leaving you with thin rectangular cuts. Then, take the thin slices and apply the same technique.