Bavette steak, or flap steak, comes from the sirloin primal of beef. As a sirloin is cut up for steaks, the bavette is created from the bottom portion of the sirloin. It’s very similar in texture to skirt steak and often confused with flank steak, but not the same cut. The location of the bavette steak adjacent to the flank gives a tender texture and great marbling. The literal french translation is bib, and in beef terms, refers to flat cut.