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 Sirloin Flap.
Sirloin Flap sure looks a lot like Waygu beef, wouldn’t you agree?
For my money, this is next to as good as it gets when it comes to 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
How I came to 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 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 the chart of top picks of the steakhouse…Our Sirloin Flap beef makes the cut…cool, right?
Beef and Chicken Marinade - Sirloin Flap
- 24 oz Italian Dressing 1 bottle
- 1 Ranch Dressing Package or Store Bought Bottle
- 1 tbsp Fajita Seasoning
Homemade Italian Dressing
- 18 oz Olive Oil
- 6 oz Red Wine Vinegar
- 4 tsp Herb de Provence Rosemary, Thyme, Oregano, Marjoram, Sage
- 1 tbsp Ancho Chili Powder
- 1 tbsp Chili Powder
- 1 tbsp Onion Powder
- 1 tbsp Garlic Powder
- 2 tsp Cumin
- 2 tsp Oregano
- 2 tsp Black Pepper
- 2 tsp Sea Salt
- 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.