Bavette (also known as flank steak) is an incredible cut of beef that's sadly overlooked by many. Overshadowed by the big-ticket cuts of fillet, rib-eye, sirloin and rump, bavette is often only available in butchers rather than supermarkets. However, it's well worth seeking out – incredibly affordable and absolutely packed with flavour, it's one of our favourite cuts to work with (and eat!). This collection of bavette recipes shows you how well it can stand up to bold flavours.

Bavette is often best cooked over a seriously fierce heat and kept rare in the centre. It's also the perfect medium for rubs and marinades, thanks to its deep, strong beefy flavour. Try it in a stroganoff in place of the much more expensive fillet, or use it to make a seriously decadent sandwich like chef Charlie Hibbert does here. It's also a great option for the barbecue, as the smoky flavour works wonders – give Ben Tish's Italian-inspired recipe a go to see what we mean.