Sierra steaks are a cut of beef that's very similar to flank steaks, although they come from a completely different part of the animal.

Flank steaks come from the belly muscles of the steer. Sierra steaks, on the other hand, are part of the beef chuck subprimal, which is basically the shoulder.

Sierra steaks are produced from a small muscle called the splenius, which is part of a group of muscles known as the chuck underblade, situated directly beneath the shoulder blade bone.


Once the splenius is trimmed away from the rest of the underblade (which, by the way, is where we get Denver steaks), it needs to have an an exterior layer of fat and connective tissue removed.

After trimming, the average sierra steak weighs about 1 1/2 pounds.

It's a tough piece of meat with coarse muscle fibers, just like flank steak. And just like flank steak, sierra steak is incredibly flavorful.

It can be prepared in much the same way as a flank steak, too: marinate it for a short time, grill it quickly over very high heat and serve it medium rare. Overcooking will make it very tough and chewy.

Also, you'll want to make sure to slice the steak against the grain, which will make it easier to chew. In fact, you'll probably want to slice it into thin strips to serve it.

Another way of preparing a sierra steak is to braise it for a couple of hours, which will cause those tough muscle fibers to soften up, turning it tender and succulent.

Also see:Why You Need to Have a Great Butcher