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Also called the sirloin tip steak, or what the French call "bavette," the sirloin flap is a beautifully versatile cut. It takes marinade well, and can be grilled, sautéed, or turned into stirfry, tartare, beef tips, fajitas, or tacos, or used in any number of other ways. We don't have a nice photo of the sirloin flap, but we recommend it as a great economical cut to have on hand for any dish. We suggest cooking no more than medium, and slicing thinly against the grain. Delish!
about 12-14 ounces each
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