Where it is on the cow: Toward the rear, right above the flank and behind the short loin
What it is: For a while, this hunk of bottom sirloin was typically used for burgers. Then, in the '50s, some dude in Cali decided that it would be better off as a grilled or smoked steak. He was right, and thus was born the Santa Maria steak. Now, the gigantic heart-shaped cut is everywhere, from specialty butchers to Costco, which sells a pre-marinated version die-hards swear by. If you can, try to find one with a moderate amount of fat: Given the size, they need to spend some time on the grill, which can dry them out if they’re too lean.
What to do with it: Just grill it, slow and low. Then hit it with chimichurri or hot sauce.