These well-marbled strips of beef— the “tails” of porterhouses and T-bones—are increasingly sold on their own. They look a little raggedy but are very delicious: more tender than skirt steak but with a similar grain and meatiness. In New England and the mid-Atlantic region, this cut is sometimes labeled “sirloin tips” (not to be confused with sirloin tip, an entirely different cut). Citarella, a market in New York City and the Hamptons, sells the whole uncut muscle, which weighs about three pounds, as “Bohemian steak.” Niman Ranch sells the same muscle as “bavette.” Cut across the grain to obtain easy-to-cook strips.
RECIPE:
Grilled Marinated Sirloin Flap Steaks
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