In Brazil, churrasco is the term for a barbecue (similar to the Argentine and Uruguayan asado) which originated in southern Brazil. It uses a variety of meats, pork, sausage and chicken which may be cooked on a purpose-built churrasqueira, a barbecue grill, often with supports for spits or skewers.
This is a great recipe for Brazilian-style skirt steak on skewers. Churrasco is a very popular food in South America and is the traditional Brazilian way to barbecue. And no wonder its a favorite, as these strips of steak are sliced thin, and then grilled to absolute perfection. Tender, juicy steak thats dressed in a chimichurri sauce, consisting of olive oil, onion, garlic, red wine vinegar, with a touch of spices and herbs. Just delightful!
Alyssa…the thigh-leg quarters are still cheap but but that’s not practical if you want to make say 50 chix wings. we pay dearly (4.00 per pound ) for straight wings here in florida and they don’t run sales on them. then you have to throw away the tip. Flap meat, flank steak both 10.99/lb. It was pushed on emerill, alton brown, etc. as a cheaper alternative and now everybody’s demand pushed the price up. Who knows…maybe filet mignon will go down to hamburger prices LOL.
But remember, Google will return page results that use those terms not necessarily the answer to the question. 
I’m not saying it doesn’t get called a bavette in other areas of Australia. But in the regions of Victoria where I’ve lived, south east Melbourne, Gippsland and Western District it’s definitely skirt or flap.
With as small as the English speaking world has become (thanks to modern communication) it would be nice to have the naming convention for meat cuts internationally standardized. And after that we can work on world peace. . . . Yeah, I’ve got my priorities straight. 
BAVETTE (aka sirloin flat meat because it comes from the end of the sirloin as the loin transitions into the middle part of the cow, near the flank.) Whole bavette steaks are 15 to 20 inches long, and up to 2 inches thick in the middle, tapering off considerably at either end, weighing 3 to 5 pounds. TENDERNESS: moderately tender if sliced across the grain; a bit of a chew if not. GRAIN: wide, loose grain runs across the width. FAT: moderately fatted, evenly distributed. KEY FEATURES: richly flavourful, with a splendid texture; big steak when whole, with varying thicknesses to work with; engorged, and holds its moisture well. Source (Kindle Edition): Steak Revolution by Rob Firing, April 24, 2018 – p. 264.1 / 430 – HarperCollins Publishers Ltd Picture Source: Steak Revolution by Rob Firing, 2018, p. 49.6 / 430 – Picture © by Nick Craine.
In Australia the most common nomenclature used is British as we tend to use the same breakdown on most beasts. American names for cuts are slowly starting to creep in. We are seeing New York Strip steak offered alongside Australian Porterhouse (which is not to be confused with American Porterhouse) in supermarkets. They are identical cuts but the price of the NY Strip is higher.
What is Churrasco?
FAQ
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