It comes from the bottom of the Sirloin Butt and is also called the Bavette. This is a boneless cut of meat with a hearty texture and more marbling than the flank steak. This cut of meat is great for fajitas, stir-fries, or bistro steaks. Make sure you cut it against the grain.
Note: Actual product may be slightly different from the images.
Instructional Video
*Video Credits : Donald Russell