Sirloin Flap

Approximately 1.5-2 lbs.

The sirloin flap, also known as the sirloin flap steak or bavette steak, is a flavorful and relatively affordable cut of beef that comes from the sirloin primal.  It is located between the sirloin and the flank, near the hindquarters of the cow. This cut is sometimes also referred to as the "bottom sirloin flap" or "bottom sirloin bavette."

Sirloin flap steak is long and flat, with a pronounced grain running along its length. It typically has a thickness ranging from about 1/2 to 1 inch.

Sirloin flap steak has a coarse texture with a good amount of marbling throughout.

Sirloin flap steak is best cooked quickly over high heat to medium-rare or medium doneness. It can be grilled, pan-seared, broiled, or cooked sous vide. Due to its thickness and texture, it benefits from marinating to help tenderize the meat and infuse it with flavor.