Hrmmm, our local Whole foods carries it in the display, all the butchers there love it.
Looking up some descriptions, here is what they say:
"Flap steak is the portion of meat that extends down from T-bone and porterhouse steaks. Bob.........., says flap steak comes from the belly of the animal."
"It comes from a bottom sirloin butt cut of beef, and is generally a very thin steak.
The flap steak is sometimes confused with hanger steak as they both are thin and come from similar parts of the cow."
Maybe you can describe it and they will identify it. OR, hopefully not, maybe they process it differently, like into a grind.....hopefully not.
It looks a lot like flank steak, but almost a more loose connection (if that makes sense).
Delish if you find it. We marinade overnight (emerils flank steak marinade is great), and then high heat grill it to rare/medium rare, rest for 10 mins, slice, and it is SOOOO good.