Is This Better Than Steak | Introducing FLAP MEAT on my Brazilian Flame Rotisserie Flap steak, or flap meat is a beef cut from the obliquus internus abdominis muscle of the bottom sirloin. It is ...

There's a lot to love about carne asada, the smoky, juicy steak that's a staple of Mexican cuisine. It's traditionally made with citrus-marinated beef and cooked over high heat, which gives it its ...

These two cuts of steak are versatile and unique -- admittedly lesser-known than the T-Bone or New York Strip but no less underrated for their lack of press. Flap steak and flank steak are strikingly ...

Tenderloin often is used here, but we prefer sirloin tips (also called flap meat) for their meatier flavor as well as lower price. And we sear the meat instead of stir-frying, which browns the meat ...