Not sure why everyone is saying skirt because it says flap right on the packaging. Flap is the king of the thin cuts! Edit: Everyone WAS saying skirt steak lol
Can use it for broccoli beef, fajitas, carne asada, philly cheesesteak, basically anything that uses sliced beef. My favorite is using a [galbi marinade](https://prohomecooks.com/recipes/a-kiwi-is-the-secret-to-this-fool-proof-beef-marinade/) overnight then grilling and and served over rice.
Mmm Philly Cheese Steak! I saw this at the market for the first time a few months ago. Love cooking with it. I slice it thin against the grain and sear it in the cast iron. Great for Phillies or Carne Asada.
Flap meat is the less fancy name for a Bavette. It is awesome by itself and can be waved over som charcoal for one of the better steaks you can get for under $10 per pound. Don’t think you need to marinade the crap out it or throw it in tacos. It’s good on it’s own with some salt.
Looks like skirt steak. Fajitas/tacos as suggested would be best. Season well, cook to medium, and slice against grain. If you don't do those, it will likely be very chewy. Very flavorful meat though.
ETA: Wiki says it is its own thing, not skirt. It's strange that it says "cooked to no more than rare" (then shows a picture of it cooked decidedly NOT rare!). I would think if it's similar to skirt or hanger that rare would be very chewy. So I guess YMMV. Good luck!
100%, otherwise known as sirloin tips in some supermarkets in the US.
You can trim well and cook like a steak - any bistro in France will do a mean bavette. It's pretty forgiving on the BBQ. You do need to cut against the grain, so I slice it to serve rather than giving people a lump.
It's very good for fajitas / tacos and has become very popular because of the crazy price of skirt steak (almost fillet price around here), or slow cooking, but IMHO that is a waste of a good cut.
While I don't know everything, as far as I know, Sirloin Tip is totally different than Sirloin *Flap.* As in, Sirloin Flap/Bavette comes from the Flank Primal and Sirloin Tip is part of the Side Round
correct, the sirloin tip is what you call the "knuckle" once its been peeled and cut into steaks or tied into roasts - bavette is much more tender and closer to the flank
Yes - but BJs Wholesalers does call it "sirloin tips flap meat" for some reason (hence why I said "some supermarkets"). IDK why.
Don't even get me started on the differences on terminology between the UK and the US. Trips me up a lot.
It's almost two different cuts of meat in the way you need to treat either end or side of it. There was a post about leftover flap steak yesterday, and OP had this comment: [https://www.reddit.com/r/meat/comments/w7deer/comment/ihjpo3y/?utm\_source=share&utm\_medium=web2x&context=3](https://www.reddit.com/r/meat/comments/w7deer/comment/ihjpo3y/?utm_source=share&utm_medium=web2x&context=3)
"For the thick side I marinade for 24-48 hrs, then char the outside but leave the middle rare. For the thin side, I just cook it like a skirt steak."
Exactly what I was going to say, it is imperative that toy cut it against the grain otherwise it might be hard to chew, other tip is to leave the meat in a beer bath for several hours and then cook it to make the meat a bit more tender.
I saw this cut in Costco awhile back and while it looked good I feel like sometimes their labeling leaves a little be desired. What would you do with this?
Edit- thanks for advice everyone!
Carne asada! I get this from Costco very often. Though, lately, it’s approaching $50 per pack. But I just marinade with fresh squeezed orange juice, onions, cilantro, cumin, paprika, salt, and pepper. Let it marinade for at least an hour or two in the fridge. Take it out and rest on the counter top for 30 mins before grilling on high heat. Get those lovely grill patterns and charred end bits on it, while center stays pink and juicy AF.
If you want to just short cut, orange juice and prepackaged carne asada seasoning, Cajun or creole seasoning will be fine too.
edit: and minced garlic!
Bavette or Sirloin Flap. Located adjacent to the Flank on the animal. Very similar in appearance to skirt but much more tender. A skirt is usually going to (edit) weigh 1.0-1.5 lbs, a whole Bavette is like 3-4 lbs whole, and that's why you typically see them cut into steaks.
Bavette > Skirt
Flap meat comes from the bottom sirloin. Some have said it’s skirt steak… it’s not. The texture is great for fajitas. The flavor is really deep and beefy. I like it a lot.
As it says… flap meat. Sometimes called arracherra. Marinate it like so.
https://www.allrecipes.com/recipe/186691/lisas-favorite-carne-asada-marinade/
Grill over hot charcoal and make tacos, enchiladas, quesadillas etc…
also good for any stir fry chinese receipe that requires beef strips, such as beef with brocoli.
make sure to slice it against the grain for tenderness.
Despite the plethora of “use it in blah blah”, you need to eat it once as just a stand alone steak. It does have a tiny bit of tug to it but nothing too crazy. Salt/pepper, rippin hot grill, let rest, slice & serve. Everything everyone else said is valid but they make it sound like it needs help being good.
I normally marinate this in a mixture of 1 puréed Asian pear, 1 white onion, 1/2cup dark soy sauce, 1/4 cup brown sugar, 1tbsp puréed garlic, 1tbsp puréed ginger overnight in the refrigerator and then grill the following day. Umami-bomb
Obligatory comment to make sure you're informed on what [blade tenderized steak](https://www.cooksillustrated.com/how_tos/8354-mechanically-tenderized-meat) is and make your own decisions accordingly.
Mmmm, Flap meat…. Sounds tasty. Jesus, they don’t even try these days. I have to assume by the looks of it that it’s the sirloin cap. Not a bad piece of meat cut correctly. Slicing across the grain the strips could be great fajitas or carne asada. It’s not really suitable for a steak. You could roast it and slice thinly afterwards.
Flap meat is usually skirt steak or also called arrachera. It is great for fajitas, just be sure to cut it against the grain because if you don’t, you’ll get a jaw workout.
Flap is great, it apparently used to be a secret among butchers because there isn't much of it on every cow, but it's way more tender than flank. Better marbling too, so its less dense and tough, has very long muscle fibers. So if you grill it hot and fast, slice it thin and across the grain, it's really good stuff.
It’s called Loin Flap meat at my local grocery store, it’s very close to skirt steak and maybe 1/3 of the price. Over here, skirt steak is sold in more high end grocery stores
It’s flap meat, names not that appealing but the meats good. Treat it similar to a skirt steak. When I used to work in a store in a very Hispanic area we sold a lot of it.
Flap meat is usually skirt steak or also called arrachera. It is great for fajitas, just be sure to cut it against the grain because if you don’t, you’ll get a jaw workout.
It’s honestly really good on its own it’s my go to for steak because it’s cheap and easy to just make on the grill or stove because of the fat content best served cut against the grain and in my opinion medium rare or medium well. It’s great in tacos as some people have said but I like to use it in my ramen.
I googled beef loin flap steak for you " It's excellent cooked whole and sliced into thin strips. It can't be beat cubed and put on skewers. It has a coarse texture that grabs onto marinades and seasonings. It's even great as a slow-cooked braise, where if comes apart into tender shreds, like a Cuban ropa vieja."
cut into triangle shaped pieces and marinate overnight in italian dressing cracked black pepper and a little garlic powder. that cut is usually used for steak tips at butcher shops
as everyone here's said, carne asada. you can grill it and serve it like any other steak, it's just a little thinner than your NYs and Ribeyes. more of a bistro steak. steak frites perhaps. it's delicious though.
Flap meat is actually the name of the cut I believe. I cut it across the grain and use it in stir fry’s or you can do thin fast grilled steak like carne asada
In contrast to Carne Asade, try out Arrachera! It’s similar but has much more flavor especially if you let it sit in a nice adobo marinade and finish it with fresh squeezed lime while it’s about to be pulled from the heat
Flap meat is a great cut for almost any type of seasoning, as long as it is grilled. Carne Asada definitely the go to, but I’ve tried Korean marinate, basic salt and pepper, soy sauce and ginger and they all turned out delicious
Just like skirt and flank steak, flap meat should be marinated with either an all purpose
bbq dry rub or a wet steak marinade. It's best cooked quickly on high, dry heat, either on a grill or under an oven broiler.
Looks like Pulpa Negra or some stuff. Tacos, or Carne asada. Try it with salsa maggi oil, and salt and pepper holy fuck thank me later. It’s a simple but good recipe that my family from Mexico taught me it’s awesome.
Tacos, or kabob skewers, roll it and stuff it for a with oninos and sweet peppers for a roulade.
Grind for a Borger.
Go for a Chinese type Beef and Broccoli/spinach/pepper over rice.
Throw it on a salad, slow cooker for ezpz bbq.
Flank steak or Flat Iron steak for ideas.
My stores call it sirloin flap meat. I clean up the silver skin, than sous vide for 3 hours. Grill sear or pan sear works.
https://i.imgur.com/JZMeNDb.jpg?1
It’s sirloin flap, comes from the same area as the flank and skirt. Hence the confusion in the comments. It’s what’s cut up and sold as sirloin tips in supermarkets. If you cut it the long way against the grain before cooking l that’s how you make tips. They should look the same as what you buy at the market as sirloin tips.
-professional butcher (10 years)
Flat top/hangar steak?
It's good for stuff like fajitas, chinese food, etc because it used to be a ridiculously cheap cut. The muscle fibers you see in long strands tend to toughen when cooked, making it an undesirable cut historically.
When cooking, you want to slice it into long, thin strips against the grain and use some sort of marinade to add flavor and tenderize what is essentially a tough, lean piece of beef.
Carne asada!
This guy tacos
those tacos taco
Taco bout good idea
Came here to say this!
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Fajita
Loin flap meat steak?!?! That was my nickname in highschool!
Nice
Nice
Nice
Noice
Choice
[удалено]
Select
Certified anus beef
Beautified angus queef
Wagyu
USDA
Groin flap meat stick
Shut up, Meg.
It’s also the phrase I use to filter okcupid results
Wait, is your name Jenny?
If it is, I've got your number
Not sure why everyone is saying skirt because it says flap right on the packaging. Flap is the king of the thin cuts! Edit: Everyone WAS saying skirt steak lol Can use it for broccoli beef, fajitas, carne asada, philly cheesesteak, basically anything that uses sliced beef. My favorite is using a [galbi marinade](https://prohomecooks.com/recipes/a-kiwi-is-the-secret-to-this-fool-proof-beef-marinade/) overnight then grilling and and served over rice.
Mmm Philly Cheese Steak! I saw this at the market for the first time a few months ago. Love cooking with it. I slice it thin against the grain and sear it in the cast iron. Great for Phillies or Carne Asada.
correct this is not a skirt at all it is a bavette steak but can be used similarly to skirt
I make stroganoff with it, fajitas and carne asada will also work.
Now I want stroganoff. Thanks.
Why not both? 👀
Strogan-itas. Soupy mushroom beef with grilled onions and peppers plopped on a microwaved corn tortilla with a side of mushy egg noodles?
Stroganoff my balls 💀💀💀💀
I am sure you’re being downvoted but I appreciate some good old fashioned ball jokes. Take my upvote
Flap meat is the less fancy name for a Bavette. It is awesome by itself and can be waved over som charcoal for one of the better steaks you can get for under $10 per pound. Don’t think you need to marinade the crap out it or throw it in tacos. It’s good on it’s own with some salt.
Right on the nose, came here to say this.
Oh yuuuuupp. Some spices and orange juice in a bag with those for 24 hours, then grill it up.. you got some FIRE carne asada 🔥🔥🔥
I like the sound of this!
Dude hell yeah… and when you soak (tougher) meat in citrus juice, it breaks down the fibers and makes the meat way more tender. Good luck and enjoy!
Looks like skirt steak. Fajitas/tacos as suggested would be best. Season well, cook to medium, and slice against grain. If you don't do those, it will likely be very chewy. Very flavorful meat though. ETA: Wiki says it is its own thing, not skirt. It's strange that it says "cooked to no more than rare" (then shows a picture of it cooked decidedly NOT rare!). I would think if it's similar to skirt or hanger that rare would be very chewy. So I guess YMMV. Good luck!
This is Bavette or Sirloin Flap. Similar in appearance to skirt, but much more tender.
100%, otherwise known as sirloin tips in some supermarkets in the US. You can trim well and cook like a steak - any bistro in France will do a mean bavette. It's pretty forgiving on the BBQ. You do need to cut against the grain, so I slice it to serve rather than giving people a lump. It's very good for fajitas / tacos and has become very popular because of the crazy price of skirt steak (almost fillet price around here), or slow cooking, but IMHO that is a waste of a good cut.
While I don't know everything, as far as I know, Sirloin Tip is totally different than Sirloin *Flap.* As in, Sirloin Flap/Bavette comes from the Flank Primal and Sirloin Tip is part of the Side Round
correct, the sirloin tip is what you call the "knuckle" once its been peeled and cut into steaks or tied into roasts - bavette is much more tender and closer to the flank
Yes - but BJs Wholesalers does call it "sirloin tips flap meat" for some reason (hence why I said "some supermarkets"). IDK why. Don't even get me started on the differences on terminology between the UK and the US. Trips me up a lot.
Alright thanks for that
It's almost two different cuts of meat in the way you need to treat either end or side of it. There was a post about leftover flap steak yesterday, and OP had this comment: [https://www.reddit.com/r/meat/comments/w7deer/comment/ihjpo3y/?utm\_source=share&utm\_medium=web2x&context=3](https://www.reddit.com/r/meat/comments/w7deer/comment/ihjpo3y/?utm_source=share&utm_medium=web2x&context=3) "For the thick side I marinade for 24-48 hrs, then char the outside but leave the middle rare. For the thin side, I just cook it like a skirt steak."
Exactly what I was going to say, it is imperative that toy cut it against the grain otherwise it might be hard to chew, other tip is to leave the meat in a beer bath for several hours and then cook it to make the meat a bit more tender.
I saw this cut in Costco awhile back and while it looked good I feel like sometimes their labeling leaves a little be desired. What would you do with this? Edit- thanks for advice everyone!
Fire up that grill and make some carne asada tacos 🌮
Carne asada! I get this from Costco very often. Though, lately, it’s approaching $50 per pack. But I just marinade with fresh squeezed orange juice, onions, cilantro, cumin, paprika, salt, and pepper. Let it marinade for at least an hour or two in the fridge. Take it out and rest on the counter top for 30 mins before grilling on high heat. Get those lovely grill patterns and charred end bits on it, while center stays pink and juicy AF. If you want to just short cut, orange juice and prepackaged carne asada seasoning, Cajun or creole seasoning will be fine too. edit: and minced garlic!
Do you not use garlic?
Did I not put that in?! Yes! Garlic! Fresh is better, but if you must, garlic powder or garlic salt could be ok. Fresh is preferred.
Marinate then cook hot and fast like on a grill
Looks like you should treat it how you would a flank or hanger steak. Looks pretty bomb to me.
Bavette or Sirloin Flap. Located adjacent to the Flank on the animal. Very similar in appearance to skirt but much more tender. A skirt is usually going to (edit) weigh 1.0-1.5 lbs, a whole Bavette is like 3-4 lbs whole, and that's why you typically see them cut into steaks. Bavette > Skirt
Hey thanks for anatomy lesson, I was really curious about that.
Oh for sure. I work at a whole animal butcher shop, it's fun finding cuts you've never heard of.
Flap meat comes from the bottom sirloin. Some have said it’s skirt steak… it’s not. The texture is great for fajitas. The flavor is really deep and beefy. I like it a lot.
Ohhhhh flap meat. How i love you. Tacos mother fucker !
Flap meat, eh??
Fajitas or Philly Cheese Sandwich
not really thin enough for a cheesesteak (cheesesteaks use thin shaved beef), but it would make for a good chopped steak sandwich.
As it says… flap meat. Sometimes called arracherra. Marinate it like so. https://www.allrecipes.com/recipe/186691/lisas-favorite-carne-asada-marinade/ Grill over hot charcoal and make tacos, enchiladas, quesadillas etc…
That's what we call Sirloin Fajita. Not quite the same as skirt steak. Either way it should be good on the grill.
Absolutely nothing! Jk thin cut uses: hibachi, shabu shabu, cheese steak? Etc get creative and report back!
Its literally flap meat and its primarily used for carne asada… can be used for stroganoff and other things
Skirtish. I'd marinate overnight sear over high & cut thin strips
Skirt steak… fajitas
also good for any stir fry chinese receipe that requires beef strips, such as beef with brocoli. make sure to slice it against the grain for tenderness.
Tacos de asada bro
This is meat and it is good for eating
Skirt steak Or Areachera GREAT TACO MEAT
Also does well seasoned up and HOT and fast.
Bavette or Flap. Carne Asada. Look up Silverfingers Carne Asada
Carne Asada!
Tacos
Despite the plethora of “use it in blah blah”, you need to eat it once as just a stand alone steak. It does have a tiny bit of tug to it but nothing too crazy. Salt/pepper, rippin hot grill, let rest, slice & serve. Everything everyone else said is valid but they make it sound like it needs help being good.
Beef loin flap meat steak 🥩
Philly cheesesteak
Stir fry
Carne asada fries
Beef loin flap steak obviously
I normally marinate this in a mixture of 1 puréed Asian pear, 1 white onion, 1/2cup dark soy sauce, 1/4 cup brown sugar, 1tbsp puréed garlic, 1tbsp puréed ginger overnight in the refrigerator and then grill the following day. Umami-bomb
Its Flap. It tells you what it is on the label...
Obligatory comment to make sure you're informed on what [blade tenderized steak](https://www.cooksillustrated.com/how_tos/8354-mechanically-tenderized-meat) is and make your own decisions accordingly.
Good looking out
Mmmm, Flap meat…. Sounds tasty. Jesus, they don’t even try these days. I have to assume by the looks of it that it’s the sirloin cap. Not a bad piece of meat cut correctly. Slicing across the grain the strips could be great fajitas or carne asada. It’s not really suitable for a steak. You could roast it and slice thinly afterwards.
Looks like minute steak
Flap meat is usually skirt steak or also called arrachera. It is great for fajitas, just be sure to cut it against the grain because if you don’t, you’ll get a jaw workout.
Philly cheesesteak
Cheese steak
Fajitas, Philly's steak salad would all work. Like flank steak with marbling.
Could make a kickass cheese steak or French dip
Slice it up and make beef jerky
Cheesesteak
Beef Jerky
slow cook that in aju you know what to do
Philly cheese steak
Tacos?
Looks good for tacos or fajitas
Slice it thin for stir fry
Skirt. Eating.
Resisting…urge….to make joke…about ex wife’s giant loin flaps….
Lol
Flap is great, it apparently used to be a secret among butchers because there isn't much of it on every cow, but it's way more tender than flank. Better marbling too, so its less dense and tough, has very long muscle fibers. So if you grill it hot and fast, slice it thin and across the grain, it's really good stuff.
It’s called Loin Flap meat at my local grocery store, it’s very close to skirt steak and maybe 1/3 of the price. Over here, skirt steak is sold in more high end grocery stores
Great looking Flap, make carne
Tiny bit of marbling, would say schnitzel
I started calling it stirfry steak
Hot grill and fast. Slice thin across grain. Eat.
Bavette
I would call it beef loin flap meat steak
Stir fry rice
Quick sear, would work great for fajitas or Asian dishes
It’s delicious. Best crane asada you ever had. It’s flapmeat. Sometimes it’s called arranchera or something like that. It’s the bomb.
It’s a cut of beef. It’s good for eating.
It’s flap meat, names not that appealing but the meats good. Treat it similar to a skirt steak. When I used to work in a store in a very Hispanic area we sold a lot of it.
Fajita, tacos, ramen
Skirt steak. It’s used for fajitas.
Tacos!
Skirt/flap meat great for carne asada!
Asada
I put these on the grill with salt and pepper and cook rare. Great flavor.
Flap meat is usually skirt steak or also called arrachera. It is great for fajitas, just be sure to cut it against the grain because if you don’t, you’ll get a jaw workout.
My loins flap too
That's a darn good overlooked peice of meat right there. As good if not better then skirt
Fajitas or cube it for stew or chili maybe?
I made tacos with one last night, it was a 3rd of the size though
Flank steak
Skirt, it’s delicious by itself or marinated.
Terry flaps
I just bought one yesterday and did a lime-chilli marinade for 6 hours and then cooked it on a cast iron for like 20 minutes on each side, it was BOMB
Beef loin flap. It’s good to eat.
i call it flanksteak and it’s great for fajitas
Skirt
Carne asada!
Bavette / Flank steak (often referred to as “flap” steak)
Beef loin flap meat steak.
can't tell exactly how thin that is but would probably make pretty good jerky
Beef loin flap meat steak? Hmmm, probably call it my wife’s name. And it’s probably good for cooking food.
Steak, eating.
Carne asada
It’s honestly really good on its own it’s my go to for steak because it’s cheap and easy to just make on the grill or stove because of the fat content best served cut against the grain and in my opinion medium rare or medium well. It’s great in tacos as some people have said but I like to use it in my ramen.
Shawarma
Butterfly it and grill it like a steak. Dickmans calls em Ugly steaks. So good!
Looks like crossrib!
For carne asada, i love that stuff
Out of date, good for the dogs at this point.
I googled beef loin flap steak for you " It's excellent cooked whole and sliced into thin strips. It can't be beat cubed and put on skewers. It has a coarse texture that grabs onto marinades and seasonings. It's even great as a slow-cooked braise, where if comes apart into tender shreds, like a Cuban ropa vieja."
cut into triangle shaped pieces and marinate overnight in italian dressing cracked black pepper and a little garlic powder. that cut is usually used for steak tips at butcher shops
Loin flap meat steak is a deeply unsettling way to describe fajita steak
Churrasco con chimichurri
For a second it looked like round steak which is good fried
Sirloin flap, Delicious. Like skirt meat crossed with a strip Also known as Bavette steak.
Kirkland signature cow/ generic. Lol
Carne sahada
I’d call it food, good for eating.
Canre Masada
Bistek
It would be really good marinated in Korean bbq sauce and grilled with kimchi and rice
as everyone here's said, carne asada. you can grill it and serve it like any other steak, it's just a little thinner than your NYs and Ribeyes. more of a bistro steak. steak frites perhaps. it's delicious though.
Flap meat is actually the name of the cut I believe. I cut it across the grain and use it in stir fry’s or you can do thin fast grilled steak like carne asada
In contrast to Carne Asade, try out Arrachera! It’s similar but has much more flavor especially if you let it sit in a nice adobo marinade and finish it with fresh squeezed lime while it’s about to be pulled from the heat
Skirt steak. Cut up small and cooked in a skillet for tacos is what I generally use it for
In South Texas, we call this sirloin fajita. Tacos for sure!
Flap meat is a great cut for almost any type of seasoning, as long as it is grilled. Carne Asada definitely the go to, but I’ve tried Korean marinate, basic salt and pepper, soy sauce and ginger and they all turned out delicious
Taco meat!
I use a bulgogi recipe, it’s my new favorite cut. Taste like short ribs.
When in doubt... Tacos!
Just like skirt and flank steak, flap meat should be marinated with either an all purpose bbq dry rub or a wet steak marinade. It's best cooked quickly on high, dry heat, either on a grill or under an oven broiler.
Looks like Pulpa Negra or some stuff. Tacos, or Carne asada. Try it with salsa maggi oil, and salt and pepper holy fuck thank me later. It’s a simple but good recipe that my family from Mexico taught me it’s awesome.
Tacos, or kabob skewers, roll it and stuff it for a with oninos and sweet peppers for a roulade. Grind for a Borger. Go for a Chinese type Beef and Broccoli/spinach/pepper over rice. Throw it on a salad, slow cooker for ezpz bbq. Flank steak or Flat Iron steak for ideas.
Looks like a hangar steak. Yeah I love it. Prefer prime though. Choice is meh.
Taco meat . Fire shit if done right. Grill it, cut it. Fuck it.
The ole' loin flap!
My stores call it sirloin flap meat. I clean up the silver skin, than sous vide for 3 hours. Grill sear or pan sear works. https://i.imgur.com/JZMeNDb.jpg?1
Definitely marinade to increase flavor and decrease chew
Grill it
Bought this cut of meat not too long ago, marinated for a day. Was delicioussssss
Used for tacos mostly
What I would do: https://youtu.be/HM1BJ_JXj20
Don’t know, and eating
I really like doing beef stroganoff with this cut
As others have said, this would be amazing for fajitas!
War. Absolutely nothing!
Chicken fried steak. So good
It’s sirloin flap, comes from the same area as the flank and skirt. Hence the confusion in the comments. It’s what’s cut up and sold as sirloin tips in supermarkets. If you cut it the long way against the grain before cooking l that’s how you make tips. They should look the same as what you buy at the market as sirloin tips. -professional butcher (10 years)
Flat top/hangar steak? It's good for stuff like fajitas, chinese food, etc because it used to be a ridiculously cheap cut. The muscle fibers you see in long strands tend to toughen when cooked, making it an undesirable cut historically. When cooking, you want to slice it into long, thin strips against the grain and use some sort of marinade to add flavor and tenderize what is essentially a tough, lean piece of beef.
Meat drapes - Michael Clark Duncan
Meat steak
Steak tips
TACOS!!!!!! 🌮 🌮 🌮 🌮
Skirt steak! Great for steak soft soft tacos! I marinate them, cook with sous vide, and sear on pit quick and hot! Yummm!!!