I found flap meat/sirloin tips at Costco yesterday. I have always been confused by what sirloin

C

curious1

Well-known member
tips are and recently saw an ATK that explained it and showed where it comes from. It looks like a large skirt steak, also similar to flank except the grain is more crosswise like skirt.

So anyway, just wondered if anyone has used this cut and what they did with it. I think some sirloin tips and mushrooms over noodles are one of the things I'm making. On ATK, they used it for beef vegetable soup.

One thing that confuses me is if it is best cooked a relatively short, or for a longer, period of time.

 
It is similar to flank steak, but more tender. REC:Stuffed flap steak

Stuffed flank steak or Flap Meat
1 large Flap meat steak
2 cloves garlic, diced
1/2 cup jarred roasted red pepper, sliced
OR
1/2 cup sun-dried tomatoes, chopped
3 cups fresh spinach, or 1 lb. frozen leaf spinach, squeeze dry
1/2 cup feta cheese, crumbled
1 small jar marinated artichoke hearts
olive oil or olive oil spray

Lay steak flat. Put plastic wrap over and under steak and pound flat. Remove top piece of plastic. Sprinkle both sides with salt and pepper. Sprinkle top with garlic then layer peppers (or sundried tomatoes), then spinach, then feta, and last artichoke hearts. Roll so that when it is sliced, it will slice across the grain. Make sure you remove the plastic. Tie every 2 inches with twine. Place on a rimmed baking sheet.
Brush or spray the outside with olive oil. Bake uncovered at 400 degrees for 50 minutes.

 
It is very good on the grill.

It is not a cut that has to be slow cooked or braised. It is tender and lean, and has a looser grain than flank steak. We like it more than flank steak.
I'm excited that you found it at Costco. I've been buying it at Whole Foods. A friend just told me that it is available at Hispanic grocery stores.

 
Thanks Cindy, I can see stuffing it. Btw, it was $4.49 a lb at Costco and nicely trimmed, imo.

And thanks for the recipe, it's different from any I have for flank.

 
I've used it in this recipe...Cinnamon and Coriander-Spiced Skirt Steak

I believe the recipe may be adapted from the one at the link.

Cinnamon and Coriander-Spiced Skirt Steak

Spice Rub:
6 garlic cloves, minced to a paste
1/4 cup olive oil
1 tbsp kosher salt
1 tbsp ground cumin
1 tbsp ground coriander
2 tsp black peppercorns
1 tbsp paprika
1 tsp ground cinnamon
1/8 tsp ground cloves
2 lbs skirt steak, trimmed
cilantro for garnish

Spices: Mix the garlic, olive oil and salt together in a flat cake pan. Measure out the cumin, coriander and peppercorns into the base of a spice grinder. Grind them together to a powder. Pour ground cloves into the pan with the garlic paste and add the paprika, cinnamon and cloves. Stir to combine.

Prepare the steak: Trim the steak of silver skin, leaving most of the fat. Rub the steak with the spice mixture.

Grill: Preheat grill to medium-high heat (or if cooking inside, a ridged stove-top grill). Place steak on the hot grill and cook for about 2 minutes until a nice crust forms (don’t burn spice rub, light grill marks are ok). Turn and cook an additional 2 minutes. Transfer the meat to a sheet pan. When all the steaks have been browned, transfer meat to the oven and finish cooking, about 5 minutes.

Serve: Slice the steak into thin strips, on the bias, against the grain. Serve immediately with a sprig of cilantro.

Serves 8

Pat’s notes: This was delicious topped with Salsa Fresca (John Ash recipe). One time I brought home some rare leftover skirt steak from a cooking class, regrilled it quickly to reheat for lunch the next day and topped with the salsa. Was good served with cheese quesadilla wedges. But it's equally great without the salsa.

For the Salsa Fresca
2 medium ripe tomatoes, seeded and diced, about 3/4 pound
1/2 cup diced red onion (used green onions)
1 tsp minced, seeded serrano chile, or to taste
1 tbsp minced fresh garlic (used less)
3 tbsp chopped fresh cilantro leaves
Drops of lime or lemon juice to taste
Pinch of sugar
1 tsp olive oil, optional (I used a few drops)
Salt and freshly ground pepper to taste

Combine all the ingredients in a mixing or serving bowl, and set aside for at least 30 minutes to allow the flavors to blend.

Before using the salsa, taste it and add more of any of the seasonings you think are needed. Store covered in the refrigerator. For best flavor, eat within 1 day but it can be stored for as long as 3. (Use your judgment here.) You can easily multiply the quantities to make more.

http://www.epicurious.com/recipes/food/views/Grilled-Spice-Rubbed-Skirt-Steak-108168

 
Thanks for all the suggestions, I hope this isn't like so many other cuts that become popular and

unobtainable at a reasonable price.

 
oh brother, lemme try that again. they couldn't give away flap steak in the past and now

it's in the $4-$6 per pound range.

 
oh yeah! This is the ONLY recipe I use!! I tweak it at the end to make it like my DH likes...

After the marinated steak is quick-fried in a skillet, I throw in the rest of the marinade and a chopped tomato, then stir it up until all the bits are scraped off the bottom of the pan... makes a nice brownish sauce similar to the carne asada at El Torito.

 
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