'flap meat' on Serious Eats

The Best Inexpensive Steak For The Grill Part 4: Flap Meat (Sirloin Tip)

I first knew flank steak by its local New England name of sirloin tip. Go to any old school dive or tavern with a menu, and you're bound to run into them, cut into cubes, stuck on a skewer, and grilled over an open coal fire, just like they do at Santarpio's over in East Boston. When grilled right, they're tender, juicy, take on marinades extremely well, and have a robust beefy flavor that a lot of other cuts-for-kebabs lack. That and they're cheap. More

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