The food lab better home cooking through science ( PDFDrive ) 407
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Slicing and serving: Pull it off, let it rest for about 10
minutes (it is, after all, a big cut of meat), and then thinly
sliceagainstthegrainwithasharpknife.
You can serve it with whatever kind of sauce you like.
Thetraditionalistinmesaystogowithatomato-and-celerystudded Santa Maria–Style Salsa (here); the who-cares-aslong-as-it-tastes-good-person in me often tells the
traditionalisttoshutthehellupandserveitwithanyofthe
saucesinthischapter.
FlapMeat
I first knew flap meat by its local New England name of
sirloin tips. Go to any old-school dive or tavern with a
menu, and you’re bound to run into them, cut into cubes,
stuck on a skewer, and grilled over an open coal fire, just
like they do at Santarpio’s in East Boston. When grilled
right, flap meat is tender and juicy, and has a robust beefy
flavorthatalotofothercutsforkebabslack.That,andit’s
cheap. Not just cheaper-than-tenderloin-but-still-kindaexpensivecheap,butactuallycheap.
It wasn’t until I moved back to New York City that I
realized that nobody outside New England knows what
sirlointipis,anditwasn’tuntilevenlaterthatIrealizedthat
the“fauxhanger”and“flapmeat”thatbutchersaroundhere
sell are in fact the exact same cut of beef, just left whole
ratherthanslicedintotips.
Ofalltheinexpensivecutsofbeef,flapmeatisoneofthe
most versatile. It takes great to fast-cooking methods like
grilling or searing. It’s excellent cooked whole and then
sliced into thin strips. It can’t be beat cubed and put on
skewers. It has a coarse texture that grabs onto marinades
and seasonings. It’s even great as a slow-cooked braise,
where it falls apart into tender shreds, like a Cubanropa
vieja.
Alsosoldas:Fauxhanger,bavette(France),sirlointip(New
England).
Where it’s cut from : The bottom sirloin butt—the same
generalregionthetri-tipcomesfrom.
Shopping:Flapmeatcomesinseveralforms,dependingon
whereyoulive,butit’sprettymuchalwaysdeliveredtothe
supermarket or butcher as awhole cut of meat. So, if you
