Bavette comes from the bottom sirloin, and it's the cut butchers tend to take home. Loose, open grain and a big, mineral beef flavour that outmuscles most premium steaks at a fraction of the price. It drinks up a marinade better than almost anything else in the counter.

Cook it hot and fast to medium rare, no further, then rest it and slice thinly across the grain. That last part matters more here than on any other steak. Perfect over fire, in tacos, or fanned out on a board with chimichurri.