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 as in the recipe that follows the jump.