Bavette · Goose skirt (UK) — from the Flank primal.
A lean, flat sheet of muscle with a bold, long grain and serious beef flavor. The flank rewards two things above all: a hard, fast sear kept at medium-rare, and thin slicing at a sharp angle across the grain. Do both and it punches far above its price.
What It's Called
United States: Flank steak, London broil (some regions)
Australia: Flank steak, Bavette
United Kingdom: Bavette, Goose skirt
How to Cook It
Marinate + grill: Citrus-soy marinades are the classic route.
Broil: The traditional London broil method.
Stuff & roll: Matambre and braciole use the flank’s flat sheet shape.