Tamarind-marinated bavette steak
Skirt or flank steak is eaten a lot in America, and in France, but hardly at all here in the UK. This is madness, as it is so much cheaper than any other sort of steak and so rich in flavour. I think what has put people off in the past is that, in Britain, it has been cooked in low and slow braises, which turns it into shoe leather. Bavette is the external part of the skirt (onglet being the internal connecting tissue) and all you need to do to cook it is, as my butcher puts it, 'sear the hell out of it and serve it rare'. I find 2 minutes a side on a very hot, ridged griddle optimum, but this does mean it¹s only for those who like their steak blue.