Otherwise known as Bavette steak, this delicious cut has wide muscle fibers, similar to that of a brisket. You can think of this almost as a thicker skirt steak with its distinctive muscle grain. What it lacks in tenderness it makes up for in flavor, but certainly needs nothing more than salt and a good sear for great results. Cut against the muscle fibers once cooked for best results. This steak is portioned into a smaller steak, but can also be grilled whole in a larger format.