Description:
Historically, flap meat was one of the cuts of beef that butchers kept out of the meat case for a reason: they were saving it for themselves. Flap meat, also known as bottom sirloin butt, is a cut of steak from the same area of the cow as flank steak, only farther back and closer to the round and shank.
Flap steak has a similar texture and grain to flank, hanger and skirt steaks, meaning you can cook it in the same way and should slice it across the grain when serving.
Flap steaks tend to come to the market at 3 to 4 pounds, whereas skirt and flank steaks average around 2 pounds. Price-wise, flank and flap steaks are about the same.
Alternative Names: Boston Butt Sirloin
Suggested Preparation:
Marinate it. With the same texture as flank, skirt and hanger steak, flap meat takes quite well to marinades. Marinades tenderize flap meat’s grain and infuse it with flavor. Prick the steak all over with a fork and then submerge it in marinade for up to 6 hours.
Leave the steak in one big piece. It’s a long cut of meat so you might be tempted to cut it into a few smaller pieces. Resist the urge: leaving it as one piece makes it easier to flip.
Cook quickly over high heat. Flap steak is a very think cut, so it’ll cook in a matter of minutes on the stove top or on the grill. High heat ensures the outside will get a good char but the inside won’t overcook. The coarseness of the grain lends itself to taking the steaks a bit past medium rare for the best flavor and texture.
Rest the steak. Let the steak rest for 5 minutes covered in foil.
Slice against the grain. First, cut the long piece of steak into several smaller pieces by slicing with the grain. Then, slice each piece against the grain to achieve tender results.
Beef Primal: Flank
NAMP Code: 193
Number of Pieces: 2
Average Yield/Piece: 2.75 lbs.
