Ingredient substitution guide
Best substitutes for bavette steak
Best swap for bavette steak: Flank steak.
How we checked this: these swaps come from the substitution list Well Stockd uses to match recipes, and their ratios follow ordinary kitchen practice rather than one published chart. For exact amounts on many common swaps, see the NDSU and Colorado State University extension tables listed below. Editorial policy
What can I use instead of Bavette Steak?
The best swap for Bavette Steak is Flank Steak. Another option is Sirloin Steak, 1:1 by weight; a leaner, more tender steak from the same sirloin, so a marinade is optional. The table below also lists Skirt Steak, 3 swaps in all.
| Swap | Ratio and notes |
|---|---|
| Flank steak | Best match for Bavette Steak. How to use it: Use 1:1 by weight. |
| Sirloin steak | 1:1 by weight; a leaner, more tender steak from the same sirloin, so a marinade is optional |
| Skirt steak | 1:1; slightly thinner and more marbled; cook fast over high heat |
Source and limits
These swaps come from the substitution list Well Stockd uses to match recipes to your kitchen, last updated . We remove swaps known to be unsafe, but not every swap has been tested in a kitchen, and a swap is cooking guidance, not an allergen or nutrition equivalent. Check labels and what the recipe needs before substituting.
The ratios and usage notes follow ordinary kitchen practice rather than a single published chart. These two university extension tables list exact amounts for many common swaps:
- Ingredient Substitutions (FN198), NDSU Extension (opens in a new tab)
- Ingredient Substitutions (9.329), Colorado State University Extension (opens in a new tab)
Browse every ingredient and read how these swaps are sourced.