The flank steak is cut from the leanest part of the catch. To avoid confusion, the French also call the flank steak bavette de flanchet. In the Netherlands, the steak is also known as the fin flank steak. The flank steak has a finer texture, longer threads and less marbling than the bavette. It is nice compact meat with a coarse grain and is as tender as a steak. A steak for the true meat lover.