Flap steak, or flap meat, is a beef steak cut from the abdominal internal oblique muscle of the bottom sirloin. It is generally very thin, fibrous and chewy, but flavorful, and often confused with both skirt steak and hanger steak.
It is very common in France, where it is called bavette and in other countries such as Brazil (where it is called fraldinha), Argentina, and Uruguay. The cut is often mistranslated as "flank steak".