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 slice against the grain with a sharp knife You can serve it with whatever kind of sauce you like The traditionalist in me says to go with a tomato-and-celerystudded Santa Maria–Style Salsa (here); the who-cares-aslong-as-it-tastes-good-person in me often tells the traditionalist to shut the hell up and serve it with any of the sauces in this chapter Flap Meat 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 at Santarpio’s in East Boston When grilled right, flap meat is tender and juicy, and has a robust beefy flavor that a lot of other cuts for kebabs lack That, and it’s cheap Not just cheaper-than-tenderloin-but-still-kindaexpensive cheap, but actually cheap It wasn’t until I moved back to New York City that I realized that nobody outside New England knows what sirloin tip is, and it wasn’t until even later that I realized that the “faux hanger” and “flap meat” that butchers around here sell are in fact the exact same cut of beef, just left whole rather than sliced into tips Of all the inexpensive cuts of beef, flap meat is one of the 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 Cuban ropa vieja Also sold as: Faux hanger, bavette (France), sirloin tip (New England) Where it’s cut from : The bottom sirloin butt—the same general region the tri-tip comes from Shopping: Flap meat comes in several 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 ... Cuban ropa vieja Also sold as: Faux hanger, bavette (France), sirloin tip (New England) Where it’s cut from : The bottom sirloin butt? ?the same general region the tri-tip comes from Shopping: Flap meat comes in several forms, depending on... sirloin tip is, and it wasn’t until even later that I realized that the “faux hanger” and “flap meat” that butchers around here sell are in fact the exact same cut of beef, just left whole rather than sliced into tips Of all the inexpensive cuts of beef, flap meat is one of the. .. Of all the inexpensive cuts of beef, flap meat is one of the 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