Bavette steak, also known as ‘skirt’, is cut from the flank of the cow and because it is less tender than rump steak, it is often marinated or slow-cooked. When it is cooked on a griddle like this, it is vital to keep the cooking time down so that it is served medium-rare and then to carve it against the grain to keep it from being chewy. You will probably have to order a whole piece of bavette from your butcher but it is definitely worth it. This can get very smoky, so turn the extractor fan to max, open the windows and get ready to silence the smoke alarm. It’s ideal for barbecuing in the great outdoors, too.