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Spice-Rubbed Grilled Flap Meat (Sirloin Tip)

Serious Eats J. Kenji López-Alt Post a comment

Flap meat, also known as sirloin tip, is one of the most tender and flavorful cuts for your dollar. The key is to use a great spice rub for flavor and to slice thinly against the grain for tenderness. More

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

The Food Lab J. Kenji López-Alt 15 comments

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

The Food Lab's Guide to Inexpensive Steak for the Grill: 5 Cuts You Should Know

The Food Lab J. Kenji López-Alt 57 comments

These are the butcher's cuts. These are the cuts that chefs love to use because not only are they inexpensive, but they've got character. Here is a brief overview of my five favorite inexpensive steaks: the hanger, the tri-tip, the short-rib, the skirt, and the flap meat. More

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