Skirt steak, herbal broth

Once again, skirt steak was not to be found, even in my good local butcher's, so I've used bavette on this occasion - and very nice it was too, this dish being a real showcase for that particular cut.  I was worried that there'd be too much of a herby taste, disguising the meat, and too much broth so kept my broth bubbling away to a beautiful herby gravy and I served this with mashed potatoes and rainbow chard.  When the fussy daughter goes back for more saying that it's really good, then it's really good!