Flap steak, also known as flap meat, is often overlooked but holds immense potential. In this blog, discover how to cook flap steak with a fiery twist.
Chances are, your loved ones haven’t yet experienced the wonders of flap steak. Don’t let them miss out—give this underrated cut a try today!
In appearance, flap steak bears a resemblance to hanger steak; however, they originate from distinct sections of the steer. Flap steak is sourced from the bottom sirloin and is occasionally referred to as sirloin tip in the Northwestern United States. Conversely, hanger steak is obtained from the plate or belly region. Despite hanger steak’s higher price point, flap steak offers comparable flavor and enjoyment in cooking.
How To Prepare Flap Meat
For prepping the flap steak, begin by removing any silver skin found on the surface of the meat. This tough layer doesn’t render during cooking and can result in a less desirable texture.
This task can be easily accomplished using a sharp boning knife. Simply slide the knife beneath the silver skin and make a single slicing motion in one direction. Next, lift that section and trim it in the opposite direction.
Next, I prefer to slice the meat into individual steaks approximately two inches wide, following the grain of the meat. Place these slices into a bag or bowl and coat them with the marinade. Refrigerate for a minimum of 30 minutes, though marinating for 4-6 hours yields optimal results.
While you can certainly leave the meat whole and grill it as such, I opt to slice it into individual strips beforehand for several reasons:
Initially, individual steaks absorb marinade flavor more effectively compared to a single piece of flap meat. Additionally, smaller pieces ensure better searing on the grill due to increased surface area exposed to the heat.
Lastly, you have the opportunity to remove any excessively thin sections of flap meat that may risk overcooking on the grill. These small slices are ideal for saving and using in stir-fry dishes later on!
Best Marinade For Porous Meat
In contrast to its modest price, flap steak boasts exceptional flavor on its own, and does extremely well in a marinade due to its porous texture.
The marinade in this flap steak recipe has a heavy Asian influence, and I love it for not only flap meat, but with flank steak, and skirt steak.
I enjoy a touch of spiciness, as long as it doesn’t overshadow the flavor. This Asian-inspired marinade offers a pleasantly mild heat without being overly spicy.
Tips For Cooking Flap Steak
Doneness: For optimal tenderness, aim for a medium-rare serving; exceeding this may result in toughness. As flap steak cooks rapidly, take care not to overcook it.
Slicing: To ensure a tender texture, always slice against the grain. Begin by cutting the steaks with the grain, so that the final slice before consumption is against the grain.
Serving: Due to its thinness, flap steak cools quickly. Thus, serve it immediately off the grill while it’s still hot.
How To Cook Flap Steak
Prep Time: 10 mins | Cook Time: 4 mins | Serves: 6-8
Ingredients
- 2-3 lbs flap meat, cut into steaks
Marinade Ingredients:
- ¾ cup soy sauce
- ½ cup rice vinegar
- ½ cup honey
- ½ cup cilantro, roughly chopped
- 3 tbsp Sriracha sauce
- 3 tbsp grated ginger
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tbsp crushed red pepper flakes
- 1 tbsp Dijon mustard
- 3 minced garlic cloves
- 2 thinly sliced whole green onions
- 1 sliced medium jalapeno
Instructions
- Combine all marinade ingredients in a large mixing bowl and whisk together.
- Cut the flap meat into two-inch-wide steaks and place them in a sealable bag.
- Set aside ½ cup of marinade for dipping sauce and pour the remainder over the steak, ensuring complete coverage. Remove excess air from the bag before sealing.
- Place the bag on a plate to catch any leaks and refrigerate for at least 30 minutes, preferably 4-6 hours.
- Light the grill and prepare for direct high-heat cooking.
- While the grill heats, remove the steaks from the marinade and pat dry. Remove excess marinade to prevent burning.
- Grill the steaks directly over the heat for about two minutes per side, flipping every 60 seconds.
- Remove from the grill and serve immediately while hot.
Substitutions and Variations of Flap Steak
Flap steak may not be readily found in every butcher shop or grocery store. It’s often substituted with skirt steak, which originates from the lower side of the cow but from the front chest area instead of the rear belly. Hanger steak, similarly sourced from the belly area, shares the distinctive large grain and robust flavor characteristic of flap steak. These three cuts are largely interchangeable in recipes, allowing for flexibility based on availability or price.
Conclusion about Flap Steak
You can easily split a whole Flap steak into enough portions to feed the whole family. Get creative with this flavorful and affordable cut to enjoy steak more often.
FAQs
1. What are some flap steak cooking techniques?
Flap steak can be cooked using various methods such as grilling, pan-searing, or broiling. Experiment to find your preferred technique.
2. Can you provide flap steak recipes?
Yes, there are numerous flap steak recipes available online and in cookbooks. Look for recipes that suit your taste preferences and cooking style.
3. How can I cook flap steak effectively?
To cook flap steak effectively, ensure it is properly seasoned, cooked to the desired level of doneness, and rested before slicing. Follow a trusted recipe or cooking method for best results.
4. What are some tips for cooking flap steak?
Some tips for cooking flap steak include marinating it beforehand for added flavor, allowing it to come to room temperature before cooking, and ensuring your cooking surface is hot to achieve a good sear.
5. Where can I find flap steak cooking instructions?
You can find flap steak cooking instructions in cookbooks, online recipe websites, or by searching for specific cooking techniques such as grilling, pan-searing, or broiling.
Meet Misha Mehboob, a passionate food enthusiast and computer science student from Sargodha University. Misha’s culinary journey is fueled by her love for exploring new flavors and experimenting in the kitchen.
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