Bavette steak sounds all lovely and French and posh, until you find out that it's called 'flank steak' over here in the UK - and then the provincial, suburban, middle class, dull side of you decides to buy sirloin instead.Ok ok, bavette is a bit of a spoiled, precious little brat, and to get the best out of it, you are going to have to play by the rules:If you don't marinate it, it'll be tough. If you

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