Interesting. I’ve always heard the sirloin cap referred to as coulotte in French or picanha in Portuguese.
I’ve seen it described both ways, but my understanding is that the bavette is adjacent to the skirt, under the sirloin.
Butchers in different countries tend to cut up a carcass in slightly different ways, so specific cuts may not have a corresponding cut in another butchering system even though equivalencies are sometimes suggested. Your understanding is the same as mine.
-Al
Good point Al. It’s nice to know the different names for cuts, but I think as long as someone understands what cut is being referred to, the semantics are really just splitting hairs.
https://fullofsteak.com/lets-take-bavette-steak-more-seriously
Looks like it’s bavette d’aloyau vs. bavette de flanchet. These also get called flap steak here but that’s not nearly as sexy.
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Grilled up some Morgan Ranch skirts. Did a couple of different batches - one with my SW Tri-Tip rub and then one with the Pioneer Woman’s marinade. Both came out fantastic!
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Nice! Never saw skirt up on Morgan Ranch’s site. Did you special order it or was it part of one of their combos?
Yes - was at the right place at the right time (I had just ordered a standing rib roast and was chatting with Carrie). I’m hooked on ordering those roasts and then cutting them down to massive cote de boeuf steaks now 
Andrew I’m concerned about your cholesterol.
It’s ok; I balance it out with bourbon.
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Flannery hangers turned into carne asada tacos paired with an ‘18 Bedrock Old Vine zin … 2 of my favorite things - tacos and zin.
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Looks good … I will have to remember to get some skirt steaks with my next Morgan Ranch order. Oh, and the rib roast, too, that you’ve posted before.
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Flannery Tri Tip. Santa Maria dry rub. Delicious.
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Nailed it!
I’ve been cooking Ribeye Cowboy steaks. No good local butchers (only Wal-mart or Kroger), so I’ve been buying steaks from either Porter Road in Nashville, or Snake River. Porter Road dry ages everything for 14+ days. Snake river, it’s prime or wagyu.
I’ve been doing a reverse sear. These are 2.5-3lbs, bone in. I’ll put some rub on it and then put it on the pellet grill at 225* until it hits 115* internal. I’ll take it off and let it rest for 10 minutes, and then I sear it on an IR burner on my gas grill that heats up to about 1100*. I’ll sear it until it’s about 130* internal.
Not the best picture. I then slice it almost like a roast and drizzle a little 25 year old balsamic over it.
crust is insane!
This! Would love to see an interior shot.
This! Need to see #proofoflife pics