A cut of beef derived from the bottom sirloin, this relatively thin, coarsely textured muscle is known for its rich flavor. It is located adjacent to the flank steak and is often mistaken for it, though distinctions exist in texture and marbling. This cut absorbs marinades well and cooks quickly.
Its increasing popularity stems from its versatility and cost-effectiveness. Possessing a robust, beefy taste, it’s well-suited for grilling, pan-searing, or use in dishes like fajitas and stir-fries. Its affordability compared to other steak cuts makes it an attractive option for both home cooks and restaurant chefs seeking flavorful options without excessive cost. Historically, this section was frequently ground or used in less prominent applications, but culinary exploration has revealed its potential as a standalone steak.
