Sirloin steak comes from the rear back portion of the cow near the hindquarters; the top sirloin and the bot-tom sirloin.
It can either be cooked low and slow or hot and fast to prevent toughness and When seared to golden brown perfection, then topped with garlic and herb butter, the flap has a deep beef flavor with lots of marbling similar to flank steak. It’s just a simple, yet totally satisfying way to enjoy steak that’s easy enough for an everyday meal, yet elegant enough for company.
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