Bavette

We recently dined at the just-opened Armani/Ristorante 5th Avenue, located on the top floor of the new Armani concept store in New York City, and our mouths are still watering thinking about the bavette pasta and shrimp croquettes. ❋ Handley, Cassandra (2009)

But another one turned out to be just fine & I lingered over my bavette éschalotes steak with shallot sauce & demi-bouteille of red wine. ❋ Bas Bleu (2009)

Thanks Paz - bavette do look very similiar to fettucine or linguine so either could be used along with spaghetti of course. ❋ Haalo (2007)

The meat - a bavette - was perfect, pink in the centre and with a strong black pepper sauce. ❋ Mosse, Kate (2007)

One of my first memories is of the small, square neck ornament (rabat) that the clergy wear, – a bavette we children called them, – stitched round with white beads. ❋ Unknown (1919)

Her clean muslin cap, embroidered all over, had lappets trimmed with lace; a white kerchief, modestly crossed in front, left visible only the delicate outline of a neck rounded like that of a dove; her dress of fine green cloth set off her pretty figure; and she wore an apron of violet silk, with the _bavette_ or bib, which the village lasses have since then foolishly given up. ❋ Various (1841)

Indeed, searching, as you might, for steak-frites you find it under the section entitled "Josper" Charcoal Grill as bavette of Scottish beef, shallot sauce with French fries in the list of sides. ❋ Unknown (2011)

Main courses include a vegetable stew with chickpeas and preserved lemon ($17), a bavette steak ($34) with potato rosti and garlic creamed leeks, and the expected roast chicken on a monochromatic pool of brown mustard sauce, bacon onion compote and toasted chestnuts ($26). ❋ Unknown (2010)

Steaks on offer vary but can include bavette steak (£12) Chateaubriand on a board for two to share (£50) and a T-bone steak for two (£40). ❋ Unknown (2010)

Special cuts of pasta, including bavette, a kind of thin, rumpled tagliatelle, are also turning up in markets and online. ❋ Unknown (2010)

Use hangar steak or bavette instead of flank if you prefer. ❋ Lucy Waverman (2010)

"We know how to make fresh bavette," he said of the pasta that he serves with salt cod, and which is turned out daily in the kitchen at Maialino, along with tonnarelli for cacio e pepe. ❋ Unknown (2010)

I was happily surprised to see that the steak portions on the prix fixe and à la carte menus are the same: 5oz bavette cut with caramelized shallots and an indulgent amount of skinny frites. ❋ Unknown (2009)

My husband's daytime steak was a 6oz rumsteck cut rather than the 5oz dinnertime bavette and again it was cooked precisely to the desired doneness. ❋ Unknown (2009)