Send him the diagram of the cow in my link. It will make a nice mini-language lesson.
@Adirondackwannabe: So interesting. Here is the salient part of your terrific link (edited slightly by me).
“the French divide the flank into smaller joints bavette, flanchette and hampe. The bavette is the cut that would be nearest the loin.
It is because the French enjoy thier meat rare that you often find this dish in cheaper restaurants cooked quickly.It can be very tender… anything beyond medium and it can be very tough.
The translation for bavette is bib and that should give you a idea of the size and shape. The French remove all the fat, cut the steaks with the grain and then butterfly it before grilling it.”