The Sirloin bottom can be divided into three parts, of which the Flap is one, with the other two being the Ball Tip and the Tri-tip. Cartilage and tissue are removed from the Flap cut, leaving it weighing anywhere from 1 to 3 pounds (450g to 1.4 kg.)
This boneless cut has very good flavour, but is less tender than other cuts from the sirloin.
Cooking Tips
Marinate for barbequing or grilling, or cut into strips for Fajitas or stir frying.