This gives you more options when you get it home. As a relatively lean cut, there's not really any need to spring for Prime-graded flap steak. The Choice stuff will taste just as good and costs less. More than any other cut I know of, flap meat is pretty terrible when it's cooked rare. You can feel it for yourself when it's still raw: this is some mushy-a*s meat.
http://www.seriouseats.com/2012/05/the-best-inexpensive-steak-for-the-grill-part-4-flap-meat-sirloin-tip.html
Only by cooking it to medium-rare or medium can you get it firm enough to not squish around in your mouth as you chew it. Flap meat doesn't require the extreme heat of a skirt steak, and it doesn't have the fat flareup problems of a short rib, which make sit pretty simple to cook. Just build a hot fire (I use a single chimney), build it up on one side of the grill, the lay on the flap (after seasoning it, of course).
http://www.seriouseats.com/2012/05/the-best-inexpensive-steak-for-the-grill-part-4-flap-meat-sirloin-tip.html
Cut them into strips for Stir Fry or prepare them as Beef Stroganoff. Cut the steaks thicker and use them for Swiss Steak or even on the BBQ, they can also be marinated for extra flavor. Whole or cut in half together with some salt, pepper and garlic will give you a mouth watering Roast Beef.
http://www.eatsandmeats.com/2012/03/11/cuts-of-beef-the-sirloin-tip/
British-tradition cuts. The sirloin steak is a steak cut from the back of the animal. In a common U.S. butchery, the steak is cut from the rear back portion of the animal, continuing off the short loin from which T-bone, porterhouse, and club steaks are cut. The sirloin is actually divided into several types of steak.
https://en.wikipedia.org/wiki/Sirloin_steak
The world will never solve a greater mystery! A rib-eye is a rib steak without the bone. It is heavily marbled and very flavorful. However, the high fat content will make this a bit tougher. If you are Jewish, you will know this as the cut of choice at the Kosher meat shop. Sirloin Steak: This sits between the short loin and the ass steak, err…I mean rump steak. It will be tougher than the short loin but still very tender. You can broil these, barbeque them, or grill them.
http://www.foodiebuddha.com/2009/01/03/cuts-of-steak-a-quick-guide-to-steak/
Chateaubriand Steak: This is a large piece of tenderloin. It is a cut designed to feed at least two or more people. If you are ordering this, it should be roasted. In fact, I cannot imagine anyone offering it any other way. Delmonico Steak (a.k.a. Club Steak): A boneless rib cut.
http://www.foodiebuddha.com/2009/01/03/cuts-of-steak-a-quick-guide-to-steak/
At our house, we eat chicken or fish probably 99% of the time – but lately we’ve been on a bit of a steak and potatoes kick! Sometimes, the craving strikes for a juicy burger or steak – and these Steak Tips with Caramelized Onions are a delicious way to satisfy any red meat craving!
http://www.afamilyfeast.com/steak-tips-caramelized-onions/
Filet Mignon Steak: A tapered, tender end of the short loin. This is the first thing out the door so to speak. It is versatile and can be cooked in a number of ways. As it is extremely tender, some may think it a bit too soft. Flank Steak: This is taken from the underbelly of the moo cow.
http://www.foodiebuddha.com/2009/01/03/cuts-of-steak-a-quick-guide-to-steak/
Flap meat comes in a few forms depending on where you live, but it's pretty much always delivered to the supermarket or butcher as a whole cut of meat, so if you live in an area where selling it in strips or cubes is the norm (such as in New England), instead ask the butcher to give you a whole trimmed flap steak.
http://www.seriouseats.com/2012/05/the-best-inexpensive-steak-for-the-grill-part-4-flap-meat-sirloin-tip.html
This piece of meat is one of those in between cuts and is usually considered part of the round. Besides the standard name of Sirloin Tip it is also called the Beef Knuckle. I would like to work on this one separately as this is, by the whole piece, a lower cost cut with quite a potential.
http://www.eatsandmeats.com/2012/03/11/cuts-of-beef-the-sirloin-tip/
what cut is the steak tip from
The sirloin steak is a steak cut from the back of the animal.