Welcome!


This is a membership forum. As a guest, you can click around a bit. View 3 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 2 page views remaining.

Announcement

Collapse

2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
See more
See less

Flap Steak

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • The Burn
    Founding Member
    • Jul 2014
    • 960
    • West Chester, PA
    • Gas Grill: NXR Tabletop/Portable Propane
      Charcoal: Weber Performer Silver (i.e., 22.5")
      Charcoal: Weber OTG 22.5"

      Kettle Accessories: Slow 'n Sear, Smokenator and Vortex and bound to be more on the way
      Smoker: GOSM Propane 38" 2-drawer
      Pellet: CampChef/Browning Deluxe PGP24LTD

      Thermometer: 2 Mavericks, Red backlit Thermapen
      Anova Wi-Fi Sous Vide

    Flap Steak

    I was at Costco the other day lamenting the rising beef prices and came across something called Flap Steak, at $7.19/lb. Had never heard of it before, so I Googled it while I was there and found it described as the new popular bistro steak, which had previously been a butcher's cut. It was likened to skirt or flank steak, so I grabbed one.

    When I unwrapped it at home, I was surprised to find that it was already cut in strips about 4-6" long across the grain. It was thicker in some parts than I expected, but I followed the suggestions I found and marinated it for an hour or so (oilve oil, dijon mustard, soy sauce, worchestershire sauce, balsamic vinegar, garlic powder) and then put it on a very hot grill. Probably took 5-7 minutes per side & a 10 minute rest. Due to the thickness of some pieces, I ended up with some unevenly cooked strips, but from the rare to the medium it was mighty tasty.

    Click image for larger version

Name:	photo 1-2.JPG
Views:	40
Size:	133.7 KB
ID:	10728
    sitting in the marinade

    Click image for larger version

Name:	photo 2-2.JPG
Views:	43
Size:	161.5 KB
ID:	10729
    just off the grill

    Click image for larger version

Name:	photo 3-2.JPG
Views:	44
Size:	69.4 KB
ID:	10730

    the rarest of pieces

    (have to figure out why my photos get turned sideways)
  • David Parrish
    Founding Member - Pit Boss Emeritus
    • May 2014
    • 4903
    • Charlotte, NC

    #2
    That's good looking flap steak. You must have had a pretty big crowd to feed.

    The pics turn sideways because the image is taller than it is wide. For some reason vB rotates images when they are like that. What I do to get around this is I edit the photo in paint to make it more square. Works every time.

    Comment


    • The Burn
      The Burn commented
      Editing a comment
      Thanks. This was about 3 lbs IIRC. Since I'm doing Atkins, I eat A LOT of meat (OT I'm diabetic and in less than 3 weeks, my blood sugar has gone from terrible to usually being in normal range). But more than half of it is ready for leftovers - probably in a steak salad.

      As for the photos, that's good to know. If I keep taking them with my iPhone I can just take them as square photos from the outset. I do need to work on my food photography though.

Announcement

Collapse

2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
See more
See less
Working...
X
false
0
Guest
500
["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
false
false
{"count":0,"link":"/forum/announcements/","debug":""}