Flap steak

Flap steak, or flap meat (IMPS/NAMP 1185A, UNECE 2203) is a beef steak cut from the obliquus internus abdominis muscle of the bottom sirloin. It is generally very thin, fibrous and chewy,^: 14 but flavorful, and often confused with both skirt steak and hanger steak.

It is very common in France as bavette and other countries such as Brazil (fraldinha), Argentina, and Uruguay. The cut is often mistranslated as "flank steak".