Just saw the below on FoodNetwork.com and wondered how to flippin prepare this piece of meat (no flap please):
What Is Flap Meat?
Flap meat, also known as bottom sirloin butt, is a cut of steak from the same area of the cow as flank steak, only farther back and closer to the round and shank.
Flap steak has a similar texture and grain to flank, hanger and skirt steaks, meaning you can cook it in the same way and should slice it across the grain when serving.
Flap steaks tend to come to the market at 3 to 4 pounds, whereas skirt and flank steaks average around 2 pounds. Price-wise, flank and flap steaks are about the same. Skirt tends to be more expensive due to higher demand (since it's popular with restaurants).
What Is Flap Meat?
Flap meat, also known as bottom sirloin butt, is a cut of steak from the same area of the cow as flank steak, only farther back and closer to the round and shank.
Flap steak has a similar texture and grain to flank, hanger and skirt steaks, meaning you can cook it in the same way and should slice it across the grain when serving.
Flap steaks tend to come to the market at 3 to 4 pounds, whereas skirt and flank steaks average around 2 pounds. Price-wise, flank and flap steaks are about the same. Skirt tends to be more expensive due to higher demand (since it's popular with restaurants).
