These incredible stuffed roasts start with sirloin tip, or flap meat—flank steak's tastier cousin, cut from the bottom sirloin butt. It's perfect for rolling up with stuffing, and we do it two ways: one with spinach, cream cheese and mozzarella, and another with blue cheese, cream cheese and chives. When slow roasted, this intensely beefy cut melts into tender shreds of flavorful goodness…and makes a fine centerpiece to a special dinner.
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