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One head chef was so impressed with a cheaper alternative to that he would choose it "any day of the week" over the pricier cut. Brian Hennessy, the head chef at the renowned Winter Garden Restaurant in , said the cheaper cut was flavoursome and beautifully textured in a recent interview.

While sirloin steak comes in at around £30 per kilo at many supermarkets, Hennessy's alternative is roughly £10 less per kg. During an interview with Sky Money, he revealed: "My favourite cheap substitute is using bavette, also known as flank, as the cut of meat for steak and chips. It is often overlooked but the flavour is beautiful."

He also praised its unique texture, explaining that you get a range of different textures in one single cut.

Hennessy is so impressed with bavette that he even prefers it over pricier cuts, saying he would "take it over a sirloin any day of the week".

Bavette steak, also known as flank steak, is a flavoursome cut of beef typically from the lower abdomen, popular for grilling, pan-searing, or fajitas. It's often referred to as the "butcher's cut" due to its lower price and rich flavour.

Sirloin steak on the other hand is from the mid-back of the cow, specifically between the fore-rib and rump, known for being lean, flavoursome and with a good balance between tenderness and chewiness.

Because bavette is a thinner cut, it takes "care and restraint" to get the best results, according to BBC Good Food.

They suggested cooking it for two or three minutes each side, and then resting it for up to 20 minutes on a warm plate in a warm place until it almost reaches room temperature.