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Epicurious

Seared Steak With Cipolline Onions And Radicchio

4.2

(3)

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Photo by Alex Lau, Food Styling by Susie Theodorou, Prop Styling by Kalen Kaminski

The bavette cut is a well-marbled piece from the end of the sirloin, prized for its flavor. Your butcher might know it as “flap steak”; if not, go with sirloin, hanger, or flank instead.

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