Slicing and serving: Pull it off, let it rest for about 10
minutes (it is, after all, a big cut of meat), and then thinly
slice against the grain with a sharp knife.
You can serve it with whatever kind of sauce you like.
The traditionalist in me says to go with a tomato-and-celery-
studded Santa Maria–Style Salsa (here); the who-cares-as-
long-as-it-tastes-good-person in me often tells the
traditionalist to shut the hell up and serve it with any of the
sauces in this chapter.
Flap Meat
I first knew flap meat by its local New England name of
sirloin tips. Go to any old-school dive or tavern with a
menu, and you’re bound to run into them, cut into cubes,