The steak cut from the same part of the cow as flank steak, but closer to the round and shank, is called flap meat, or bottom sirloin butt. When cooked whole, it tastes great when split into thin strips. It is just the best cubed and skewered. Its rough texture allows spices and marinades to stick to it. It's also delicious prepared slowly, like a Cuban ropa vieja, until it falls into soft shreds.