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The Cut of Beef Named Sirloin Flap

Have you ever heard of Sirloin Flap Beef? Once upon a time I hadn’t either, I sure am glad to have found this wonderful cut of meat. Today is the day we learn about the super secret cut of meat called of Sirloin Flap.

sirloin flay cut of beef

Sirloin Flap sure looks like Waygu beef wouldn’t you agree?
For my money, this is next to as good as it gets when it comes sourcing quality cuts of beef. The French long ago put their stamp on the culinary world as trendsetters with dishes & techniques. The French named this prized cut of meat Bavette.

Beef – Marinated Sirloin Flap – Prep & Recipe

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How I came learn about the amazing cut of beef called Sirloin Flap.

One day a friend told me about a new local butcher shop that sources their meats within 300 miles of Austin, Texas. Being a Chef, those kinds of words I live to hear, local! This was the day I came to know my friend, Sirloin Flap. You might be wondering why you have possibly never heard of sirloin flap beef.

Answer: the amount on one huge cow is only around 6 pounds per half a cow…there is still hope in getting this prized cut of meat.

Sourcing / Finding Sirloin Flap / Bavette

I suggest you try one of your local specialty grocery stores, like a Whole Foods. Some great news about sirloin flap is this cut of meat sells for anywhere from $9.99 /pound on up, the highest price I’ve seen is $19.99 /pound…In my book, these prices are great for such a special item.

Let’s think steakhouse for a minute…The steakhouse is the place we go when we are looking for top quality food and top service. Most steakhouses prize themselves on the cuts of meat they serve, equally so, where they purchase them from.  Here’s chart of top picks of the steakhouse…Our Sirloin Flap beef makes the cut…cool, right?

sirloin flap beef

 

sirloin flap beef

Beef & Chicken Marinade - Sirloin Flap

Versatile Marinade that works great on Beef and Chicken
5 from 2 votes
Print Pin Rate
Course: Marinade
Cuisine: American
Author: Steven Pennington

Ingredients

  • 24 oz bottle of Italian Dressing
  • 1 Ranch Dressing Package or Store Bought Bottle
  • 1 Tbs Fajita Seasoning

Homemade Italian Dressing

  • 18 oz of Olive Oil
  • 6 oz of Red Wine Vinegar
  • 4 Tsp of Herb de Provence Rosemary, Thyme, Oregano, Marjoram, Sage

Fajita Seasoning

  • 1 Tbp Ancho Chili Powder
  • 1 Tbp Chili Powder
  • 1 Tbp Onion Powder
  • 1 Tbp Garlic Powder
  • 2 tsp Cumin
  • 2 tsp Oregano
  • 2 tsp Black Pepper
  • 2 tsp Sea Salt

Instructions

  • Combine Italian dressing with one package of Ranch dressing ( Pre made in the bottle works fine)
  • Add 1 Tablespoon of Fajita Seasoning
  • Mix Well
  • Add your Beef or Chicken and cover with Marinade
  • Refrigerate for 30 minutes to 2 hours, Over-Night works better for Chicken.

 

Beef – Marinated Sirloin Flap – Prep & Recipe

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Chef Steven Pennington

Chef Steven Pennington

Content Creator

Le Cordon Bleu Chef sharing food adventures from around the world with a style of cooking rooted in southwestern flavors using French culinary technique.

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