It's no secret that Americans love steak: We consume more beef than any other nation on Earth (although we're only third in per-person consumption behind Argentina and Zimbabwe). It's the country ...

The average weight of a bottom sirloin flap is 8 pounds. Originating from the plate (a ... The retail cut works well as an entrée on its own, as a sliced steak for a salad, or as an appetizer. You’ll ...

Because it's the prime cut, top sirloin is usually labeled specifically as "top sirloin." Bottom sirloin is chewier and leaner and can appear as tri-tip, flap steak or under the general label of ...

taking care not to cut all the way through the steak. Place one-quarter of the cheese stuffing into each pocket. Close the flap, and wrap a rasher of bacon around each steak, helping to seal the ...