Following on the theme of ‘caps and flaps,’ it is time to introduce you to the bottom sirloin flap that can go by other names, like bavette (not to be confused with flank), faux hangar, or sirloin tip. It is an extremely flavorful cut of meat and lends itself to sous vide cooking followed by flash grilling. I like to serve it with chimichurri sauce (see recipe) and a hearty fruit-forward red wine like our 2015 Founder’s Syrah.


  • 1 bottom sirloin flap – trimmed
  • 2 teaspoons garlic powder
  • Salt and Pepper


Rub flap with garlic powder, salt, and pepper on both sides then place into a vacuum bag and seal (may need to cut the flap into smaller lengths). Set the desired temperature on your recirculation bath (136 for medium). Let cook for 2 – 4 hours. Remove the bag from the water and dry the flap with a paper towel. Quickly sear the flap in a cast iron pan or on the grill. Let rest for ten minutes and then slice before serving.