Skirt or flank steak is popular in the United States and France, but it is rarely eaten in the United Kingdom. This is insane because it is so much cheaper and more flavorful than any other type of steak. I believe what has turned people off in the past is that it has been cooked in low and slow braises in Britain, which turns it into shoe leather. Bavette is the external part of the skirt (onglet is the internal connecting tissue), and all you need to do to cook it is "sear the hell out of it and serve it rare," as my butcher puts it. I find that 2 minutes per side on a very hot, ridged griddle is ideal, but this is only for those who like their steak blue.