Cuts of meat are not the same everywhere in the world. A cow might be a cow, and when it is slaughtered, the cuts might be called “beef,” but after that, the variation in cuts is huge. I have found that cuts in Spain, in France, and here in England have all often been quite mysterious, and I have come home with little idea of how to cook what I have purchased.
But I certainly was unprepared just recently for the biggest surprise of all. Bavette and onglet are the names of two of the most delicious French steaks I have ever eaten. Better even than rib eye or sirloin. And very easy to cook – 3-4 minutes on each side a very very hot grille, followed by a (mandatory) 15 minute rest while you get the rest of the meal finished.
So what’s the surprise?
It is the discovery that bavette and onglet are what Americans call skirt and flank steak.
Skirt and flank steak were always fairly inexpensive cuts of meat in my day, because they require long slow cooking in order not to be tough.
But they aren’t tough if they are not cooked beyond medium rare. They are simply superb served with sautéed mushrooms, and positively luxurious with a glass of red wine on the side.
Try it. I’d love to hear what you think if you do.