cheaper cuts
The steak tends to be a flank or hanger steak, cheaper cuts often left behind at butcher shops in favor of filets and sirloins. Describing his first experience with the steak, Anthony Bourdain wrote in The New York Times, "What's good — what's great — about French cuisine stems from its guiding principles, and no principle is more firmly ingrained in the minds and souls of French-trained chefs than the idea that one must 'use everything.' Use what's available. Use it to its best effect ... every scrap of shank, shoulder, and jowl."