Recently, I was at my butcher and saw on sale something called “boneless sirloin flap steak.” The unflatteringly named cut is similar to skirt and flank in that it comes from less tender regions of the animal. Often cheaper than more popular cuts, this little underdog of the beef world has a wonderful meaty flavor and fine texture when prepared carefully. That’s why it’s starting to show up in more markets, from the butcher case.
Called bavette d’aloyau in France, this fan-shaped, well marbled cut is an extension of the T-bone and Porterhouse on the short loin. It is best to marinate and grill to your desired doneness and it is great table fare. It takes Latin and Asian marinades well. It is also great in stir-fry. If you have ever had carne asada, chances are it was boneless sirloin flap. A very tasty and unique cut of beef.
This recipe is easy to prepare and tastes like you are a master chef.
1 tbsp sugar
1 tbsp fresh ginger, grated
2 tbsp fresh lime juice
1 1/2 tsp low sodium soy sauce
1/4 tsp crushed red pepper flakes
1 tbsp canola oil
12 oz boneless sirloin strap (cut in thin strips)
1/2 cup green onion, cut diagonally
Lime wheels for garnish
Combine the first five ingredients in a small bowl; stir well with wire whisk.
Heat the oil in a large non-stick skillet over medium-high heat.
Add sirloin and cook for 4 minutes until browned, stirring frequently. Remove from heat.
Drizzle evenly with ginger-lime mixture. Serve atop noodles or rice. Garnish with lime wheels and green onion.
Capt. John Wampler has worked on yachts big and small for more than 25 years. He’s created a repertoire of quick, tasty meals for crew to prepare for themselves to give the chef a break. Contact him through www.yachtaide.com. Comments on this column are welcome at firstname.lastname@example.org.