#steak-frites

#steak-frites

A great and very traditional bistro cut is the bavette steak, also known as flank steak here in the U.S. You'll see it all over Paris, and in more and more American restaurants. Sometimes called a flap steak, the bavette steak is cut from the bottom sirloin. This makes it relatively lean, but it has a looser, more tender texture, and it is considered very flavorful.

While France will probably always be the top destination for a dazzling plate of steak frites, you don't necessarily need to fly all the way to Europe to enjoy the classic dish. In fact, if you're in the Delaware area, you can head right to Snuff Mill - a local restaurant, butchery, and wine bar known for its tender filets, dry-aged strips, and perfectly cooked steak frites. Snuff Mill was founded by William "Bill" Irvin, a restaurateur from nearby Maryland.