We picked up this cut at our local grocery store, something new they have called 'bottom sirloin flap meat'. They had them cut into small steaks in the cooler but I spoke with the meat manager and we were able to score a couple of 2 pound pieces. About 1.25 inches thick, well marbled, with a dominant grain. I cooked them similar to a tri-tip: used a rub, reverse sear, and sliced across the grain. Lots of juices on the cutting board after a 5-7 minute rest. I think we like them better than TT, the whole family raved and I cannot find any leftovers!!
This is the first time I heard of this cut and we are hooked.
Anyone ever hear of this before? How do you cook them?
This is the first time I heard of this cut and we are hooked.Anyone ever hear of this before? How do you cook them?
