We all love our traditional steakhouse cuts like the strip steak, filet, ribeye, and porterhouse but there are so many other flavorful cuts out there worth exploring including the relatively inexpensive sirloin flap steak, aka bavette or faux hanger.
Packed with beefy flavor, this cut from the bottom sirloin is best when grilled hot and fast then sliced (always against the natural grain of the meat for maximum tenderness) and served alone, in a salad, or as a less costly alternative to skirt steak in fajitas.
GRILLED SIRLOIN FLAP STEAK FAJITAS
1 tbsp. Sazon all purpose seasoning
1/2 tbsp chili powder
1/4 tsp. ground cumin
1/4 tsp. ground black pepper
1 (2lb.) sirloin flapsteak
1 tbsp. Worcestershire sauce
3 red, orange, or yellow bell peppers, core and stem removed then cut into strips
1 small white onion, peeled and thinly sliced
1 vegetable grilling basket
Combine Sazon, chili powder, cumin, and pepper in a small bowl and blend well. Rub both sides of the sirloin flap steak with Worcestershire sauce then season liberally with the dry rub mixture. Allow steak to sit at room temperature while pre-heating the grill.
Prepare grill for high heat cooking, approximately 500 degrees. Once the grill comes to temperature