Skirt and bavette steak

Skirt and bavette are lean, loose grained and full of beefy, iron rich flavour, cooked fast and served rare, often with shallots or a green sauce. There is less fat than in a ribeye to soften tannin, so the wine wants supple rather than hard grip, with fresh acidity and a savoury, peppery edge. A big, oaky blockbuster flattens the meat's own flavour.