If you enjoy Flank or Skirt steak trying Sirloin Flap is well worth it. They all come from the side and behave similarly in the kitchen. It's a coarse grained cut and take marinades well. 

If you want to know even more about it here is a link to an article about how to prepare Sirloin Flap.

And if you want to see more about how we raise our cattle visit the grass-fed beef page.

Photo credit - Normandy Alden