What is Beef Flap Meat Used For?

Beef flap meat, also known as bottom sirloin butt, sirloin flap, or bavette, is a versatile and flavorful cut of beef that’s often overlooked. While it may not be as well-known as other cuts like ribeye or filet mignon, flap meat offers a unique combination of taste and affordability, making it a great option for home cooks and grilling enthusiasts alike.

What is Flap Meat?

Flap meat comes from the sirloin primal, located near the bottom of the cow’s belly. It’s a relatively thin cut with a coarse grain and a rich, beefy flavor. Flap meat is similar in texture to skirt steak and hanger steak, making it ideal for recipes that call for thinly sliced or chopped beef.

What are the Benefits of Using Flap Meat?

There are several reasons why flap meat is a great choice for your next meal:

Flavor: Flap meat has a bold, beefy flavor that’s enhanced by marinades and grilling.
Versatility: This cut can be used in a variety of dishes, from tacos and fajitas to stir-fries and sandwiches.
Tenderness: While flap meat can be a bit tough if cooked improperly, marinating and cooking it over high heat helps to break down the fibers and create a tender texture.
Affordability: Flap meat is typically less expensive than other cuts of beef, making it a budget-friendly option.

How to Cook Flap Meat

The key to cooking flap meat is to use high heat and cook it quickly. This will help to keep the meat tender and juicy. Here are a few tips for cooking flap meat:

Marinate: Marinating flap meat for several hours will help to tenderize the meat and infuse it with flavor.
Cook over high heat: Grill, broil, or pan-sear flap meat over high heat for a few minutes per side.
Slice against the grain: Once the meat is cooked, let it rest for a few minutes before slicing it thinly against the grain.

Popular Flap Meat Recipes

Here are some delicious and easy-to-follow recipes that feature flap meat:

Flap Steak Tacos with Chipotle Cream: This recipe features a flavorful marinade with chipotle peppers and spices, creating a smoky and spicy flavor profile for your tacos.
Lemongrass Beef Satay Skewers: Lemongrass purée, garlic, soy, fish sauce, and brown sugar create an umami marinade for sliced and skewered flap steak (bavette) in this beef appetizer recipe. Serve alongside spicy pickled cucumber and craveable peanut sauce.
Mustard-Grilled Steak Panini with Giardiniera: Substitute flat iron steak for flap steak in this 25-minute recipe for Dijon-smothered, grilled steak paninis. This satisfying sandwich is a must-have for game-day spreads.
Teriyaki Bourbon Flap Steak Tips: Flap steak is marinated alongside mushrooms and onions in teriyaki sauce, bourbon, onions, and lemon juice before being grilled and topped with parsley in this easy recipe. Add rice and you’ve got the perfect weeknight masterpiece. Recipe via Over the Fire Cooking.

Flap meat is an excellent choice for those looking for a flavorful and budget-friendly cut of beef. By following the tips above, you can cook flap meat to perfection and enjoy its unique taste in a variety of dishes. So next time you’re at the butcher shop, consider giving flap meat a try – you won’t be disappointed!

Frequently Asked Questions about Flap Meat

What is the difference between flap meat and skirt steak?

Both flap meat and skirt steak come from the same primal, but flap meat is located closer to the sirloin, while skirt steak comes from the plate. Flap meat tends to be more tender than skirt steak, while skirt steak has a more robust, beefier flavor.

How should I marinate flap meat?

There are many different marinades that can be used for flap meat. Some popular options include a classic marinade with olive oil, soy sauce, lemon juice, and garlic; a Korean BBQ marinade with soy sauce, Asian pear juice, toasted sesame oil, garlic, grated ginger, brown sugar, and sesame seeds; or a balsamic marinade with balsamic vinegar, olive oil, Italian seasoning, garlic powder, salt, and pepper.

How long should I cook flap meat?

Flap meat should be cooked quickly over high heat. For a medium-rare steak, cook for 2-3 minutes per side. For a medium steak, cook for 3-4 minutes per side. For a medium-well steak, cook for 4-5 minutes per side.

What are some tips for grilling flap meat?

Here are some tips for grilling flap meat:

Preheat the grill to high heat.
Take the steak out of the marinade and pat it dry with a paper towel.
Sprinkle the steak with salt.
Grill the steak for 2-3 minutes per side for medium-rare. Use a meat thermometer to ensure your steak is at the temperature you desire.
Let the steak rest for 5 minutes before slicing it thinly against the grain.

Additional Resources

What is Flap Steak? Get All the Answers About this Underrated Beef Cut (Aspen Ridge Natural Angus Beef)
What Is Flap Meat? And How to Cook It (Food Network)

Conclusion

Flap meat is a versatile and flavorful cut of beef that’s perfect for grilling, pan-searing, and stir-frying. By following the tips above, you can cook flap meat to perfection and enjoy its unique taste in a variety of dishes. So next time you’re at the butcher shop, consider giving flap meat a try – you won’t be disappointed!

How to Grill Flap Steak

Preheat the grill to high.
Remove the steak from the marinade or packaging and use a paper towel to pat dry.
Sprinkle with salt.
Grill 2-3 minutes per side for medium-rare. Make sure your steak is the right temperature by using a meat thermometer.
After letting it stand for five minutes, thinly slice against the grain.

Get more steak grilling tips.

Lemongrass Beef Satay Skewers

This beef appetizer recipe marinates sliced and skewered flap steak (bavette) in an umami-rich marinade made with lemongrass purée, garlic, soy, fish sauce, and brown sugar. Serve with addictive peanut sauce and hot pickled cucumbers; we challenge you to eat just one.

Skirt Steak vs Flap Steak – What Are the Differences? [Steaks Review]

FAQ

Is beef flap meat tender?

The flap meat steak is cut from the sirloin, so it will not have the same melt-in-your-mouth texture as a rib eye or a tenderloin. Despite this, it’s packed with awesome beef flavor. And when it’s cooked right and cut appropriately, it’s incredibly delicious and extremely tender.

What is another name for flap meat?

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.

Is flap meat chewy?

Flap steak, or flap meat (IMPS/NAMP 1185A, UNECE 2203) is a beef steak cut from the obliquus internus abdominis muscle of the bottom sirloin. It is generally very thin, fibrous and chewy, but flavorful, and often confused with both skirt steak and hanger steak.

Is flap meat the same as sirloin?

Bottom Sirloin Steak It’s a favorite for grilling or roasting. Flap steak, also known as bavette or sirloin tip, is a thin, long cut with a rich, beefy flavor, often used in dishes like carne asada.

What is beef flap meat?

Beef flap meat, also known as sirloin tip or bavette steak, is a flavorful and tender cut of beef that comes from the bottom sirloin. It is a thin, elongated piece of meat that has a rich marbling and a slightly grainy texture. Due to its tenderness, it is ideal for grilling, broiling, or pan-searing.

What are the benefits of having beef?

Beef is an excellent source of protein having 26 grams per 100 grams of serve. Besides, it is rich in vitamin B-12, B-6 and iron. Consumption of beef must be encouraged to meet the protein requirements and overcome nutritional deficiencies like protein-energy deficiency, nutritional deficiency anaemia, megaloblastic anaemia etc. However, beef has high amounts of saturated fats which are potentially capable of elevating the bad cholesterol in the body. Thus, its consumption should be restricted to only once or twice a week and the maximum serving per person should not increase 50 grams.

What is a flap steak?

Flap steak is a 1-inch thick steak cut from the bottom sirloin of a cow. The meat will either be available as the whole muscle that is 12-14 inches long, or it will be cut into individual 4-6 inch steaks. The flap meat steak is cut from the sirloin, so it will not have the same melt-in-your-mouth texture as a rib eye or a tenderloin.

Why is flap steak so good?

Flap steak also has higher protein content compared to other steaks. You’ve been briefed on all the amazing things flap steak offers the home chef—versatility and ease of preparation, nutritional benefits, and of course, robust, beefy flavor and tenderness.