sirloin primal · Canada
In United States, this cut is Flap steak, also sold as Sirloin flap meat.
About this cut
A thin, coarse-grained steak from the bottom sirloin. The American name for what the French call bavette d'aloyau. Open grain absorbs marinades extremely well. Popular for fajitas, stir-fry, and carne asada. Often confused with skirt steak but from a different location entirely.
| rare | Rare | → | Rare |
| medium rare | Medium rare | → | Medium rare |
| medium | Medium | → | Medium |
| well done | Well done | → | Well done |
Doneness terminology varies by country and restaurant. When unsure, describe what you want — e.g., “warm red center” — rather than relying on the name alone.
“flap steak” in Canada maps to canonical flap steak (sirloin: Bottom sirloin, obliquus internus abdominis muscle). In United States, look for labels such as Flap steak · Sirloin flap meat. A thin, coarse-grained steak from the bottom sirloin. The American name for what the French call bavette d'aloyau. Open grain absorbs marinades extremely well. Popular for fajitas, stir-fry, and carne asada. Often confused with skirt steak but from a different location entirely.
This information is for educational purposes only and may vary by region or butcher practices.