In article >,
Steve Wertz > wrote:

> On Fri, 16 Mar 2007 16:27:03 -0500, Emma Thackery wrote:
>
> > Looking for something else, I happened upon the Cook's Illustrated
> > (Sep/Oct 2005) alternate names for flap steak: top sirloin tips, beef
> > sirloin tips, sirloin tip steak,...
>
> Maybe it's listing this as substitutes, but these are *not* flap
> meat. They all come from the same general area (the bottom
> sirloin butt) but are not the same muscle.

No, not substitutes, alternates. This was from an article entitled
"Great Cheap Steaks". It listed "flap meat steak" as one of the best
cuts for pan-searing. Flank and skirt steaks were listed separately for
grilling, not pan searing. The other of his two recommendations for pan
seared steak is shell steak btw. Here is the direct quote from Cook's
Illustrated:

"Flap Meat Steak (Alternate Names: Top sirloin tips, beef sirloin tips,
sirloin tip steak, sirloin flap meat for tips) Shopping Tips: Varies
widely in size. Ask for a 1 pound steak of even thickness. Avoid small
strips of meat of large steaks that taper drastically at on end.
Taster's Comments: 'Great beefy flavor' is the main selling point.
Praised as 'tender and fun to chew' and 'never mushy'."

I personally know nothing about this kind of steak as I've never seen it
here by any of those names. I was merely trying to assist the OP since
I happened upon the article. If you disagree with it, you might want to
take it up with Christopher Kimball.

Emma