A.K.A

loin flap meat

What is it?

If you aren’t familiar with this cut, it could be because of its name, as it goes by many—flap meat, flap steak, loin tip steak, bottom sirloin, bavette d’aloyau—depending on your butcher and where you live. But whatever it’s called, this boneless cut readily soaks up the flavors of a marinade, has great marbling, cooks quickly, and has a wonderful chewy-tender texture when thinly sliced across the grain. Sirloin tips are a great choice for a quick braise, as they’re full of flavor and will have a pleasantly chewy texture after 20 minutes of cooking (further cooking would toughen them).

How to choose:

Some grocers mistakenly label tri-tip steak as sirloin tips. You’ll recognize real sirloin tips by the marbling. If the cut looks lean, ask your butcher if it’s truly loin flap meat.

How to store:

Keep refrigerated or freeze for longer storage.

Recipes

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  Recipe

  Extra-Crunchy Chicken-Fried Steak with Cream Gravy

  Once you’ve perfected crispy fried chicken, it’s only a hop, skip, and a jump to Texas-style chicken-fried steak—that is, beef steak that’s fried in the style of fried chicken and…

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  Recipe

  Grilled Steak Skewers with Arugula Chimichurri

  Bright green and garlicky, chimichurri is a classic Argentinian condiment for steak. Though it’s usually made with fresh herbs, this one uses peppery arugula instead. Serve the steak and veg…

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  Recipe

  Indonesian Beef Satay

  Satay is a street-food favorite for a reason: the meat is tender as butter and beautifully charred, and the sauce is rich and spicy. This version substitutes cashews for the…

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  Recipe

  Yoshoku Steak

  This is a Western-style hunk of prime beef, but with a Japanese flair. The steak is topped with onions that have been reduced and caramelized with Japanese seasonings and cut…

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  Beef and Three-Bean Chili

  One thing I always add to chili is beans. I know that’s anathema in some parts of the country (I’m looking at you, Texas), but I like the texture and…

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  Recipe

  Beef and Pinto Bean Chili with Toasted Cornbread Crumbles

  Now here's a chili for the meat and the bean lovers at the table. Plump pintos make this dish doubly satisfying. Toasted cornbread crumbles may not be your usual chili…

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  Recipe

  Parmesan-Panko Steaks with Fresh Tomato Salsa

  A crisp panko crust and an Italian-style fresh tomato salsa transform humble cube steaks into something special. Serve with smashed potatoes and sautéed greens.

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  Recipe

  Sear-Roasted Sirloin Tip Steaks with Café de Paris Butter

  Based on a butter sauce created at the Café de Paris in Geneva during the 1940s, the flavored butter in this recipe is chock full of tasty things like capers,…

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  Recipe

  Sirloin Tip Steak Sauté with Leeks and Asparagus

  A splash of cream adds rich flavor to this simple sauté, while lemon zest enhances the leeks and asparagus. Serve with egg noodles, if you like.

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  Recipe

  Beef Kebabs with Cherry Peppers and Oregano

  These grilled marinated beef skewers are based on a traditional appetizer at many Boston pizzerias, most famously Santarpio’s in East Boston. Spicy-tangy cherry peppers give the dish a delicious kick.…