Can flap steak mean more than one cut?

Check the confidence note below; low confidence or multi-cut rows are flagged when present.

How do you order steak doneness in Ecuador?

In Ecuador, medium rare is called "Término medio". Rare is "Término Inglés" and well done is "Bien cocida".

sirloin primal · United States

flap steak

Q: What is flap steak in Ecuador?

flap steak is the United States retail name for the flap steak (sirloin flap), which sits on the sirloin primal. In Ecuador, the same cut is most often labeled flap steak.

Q: What is flap steak called in Ecuador?

Look for flap steak—mapped to Flap Steak (flap steak (sirloin flap)).

Q: What primal is flap steak from?

Flap Steak is on the sirloin primal (Bottom sirloin, obliquus internus abdominis muscle).

In Ecuador, this cut is flap steak.

Exact match · Confidence 0.98

Fig. 1 · Bottom sirloin, obliquus internus abdominis muscle · sirloin primal

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.

Primalsirloin

LocationBottom sirloin, obliquus internus abdominis muscle

In Ecuadorflap steak

What is this cut →Global guide →

How to order steak doneness

United States → Ecuador

rare	Rare	→	Término Inglés	48–55°C
medium rare	Medium rare	→	Término medio	55–60°C
medium	Medium	→	Tres cuartos	60–65°C
well done	Well done	→	Bien cocida	70–100°C

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.

Detailed explanation

“flap steak” in United States maps to canonical flap steak (sirloin: Bottom sirloin, obliquus internus abdominis muscle). In Ecuador, look for labels such as flap steak. 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.