The steak is boneless with sparse marbling, but still very good flavour. It is usually cut 1 ½ to 2 inches thick (3 to 5 cm.)
Sometimes mistakenly labelled the Sirloin Flap, which is a different cut.
See also main entry for “Beef Round.”
Not a good steak to barbeque.
Braise for about ½ an hour.