OK- so I'm working my way through the Serious Eats Food Lab series
http://www.seriouseats.com/2012/05/steak-for-grill-best-cuts-to-know-grilling.htmlThis round is Flap Meat. The Restaurant Depot in Woodinville, WA had some small cryovacs of Australian Flap Meat, and I've gotten to know the Meat Mgr. and he said they usually come in 20+ lb packages, so I took advantage this deal.
Trimmed hard fat and removed the silver skin and ended up with some good looking meat.
Eyeballed them and cut in halves, ended up with two each 1.6 7 1.9 lb cuts.
Soaked one in Allegro Soy-Lime and Horseradish Marinade for a couple hours then grilled on the Genesis.
Brushed with a compound butter/Lemon/garlic and rested. Sliced in half with the grain.
Then sliced on the bias against the grain and served.
Its like a cross between skirt and flank steak and was very flavorful. $4.69 lb is a decent price for such a great tasting cut.
Enjoy!