Flap steak

Flap steak, or flap meat (IMPS/NAMP 1185A, UNECE 2203) is a beefsteaksub-primal cut from the obliquus internus abdominis muscle of the bottom sirloin. It is generally very thin, fibrous and chewy, but flavorful, and often confused with both skirt steak and hanger steak.

It is very common in France (bavette) and in other countries such as Brazil (fraldinha), Argentina and Uruguay (pulpon de vacio), and the New England region of the United States (as steak tips). The cut is often mistranslated as "flank steak".