Beef Bavette Steak - 2 lbs
Also known as Bottom Sirloin Flat. It is a long flat strip (hence flap or bib) and the texture falls somewhere between the very coarse skirt steak and the neatly fibered but definitely beefy flank steak. Also, unlike the flank and skirt, the bavette is snuck up into the bottom sirloin, rather than coming from the belly. It is a great cut (and cost effective) to work with when prepping meals for the week.
Pan Sear (use real butter)
Sous-Vide (Broil/Pan Sear Finish)