Read on to get all your questions answered about this under-the-radar cut that’s beloved by foodies and chefs alike. We’ll also share mouthwatering recipes that’ll make your table the talk of the neighborhood.
Beef flap meat is a very thin cut from the bottom sirloin. It has a texture and flavor somewhat similar to skirt steak, but is less prized (and thus less expensive). It’s frequently used in tacos, carne asada, stir fry & other sliced or chopped applications.
How to Grill Flap Steak
- Preheat the grill to high.
- Take steak out of marinade or packaging and pat dry with a paper towel.
- Sprinkle with salt.
- Grill 2-3 minutes per side for medium-rare. Use a meat thermometer to ensure your steak is at the temperature you desire.
- Let stand for 5 minutes before thinly slicing against the grain.
Get more steak grilling tips.
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—we dare you to have just one.
Skirt Steak vs Flap Steak – What Are the Differences? [Steaks Review]
FAQ
Is beef flap meat tender?
What is another name for flap meat?
Is flap meat chewy?
Is flap meat the same as sirloin?
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.