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Flap Steak

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  • The Burn
    commented on 's reply
    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.

  • David Parrish
    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.

    Leave a comment:

  • The Burn
    started a topic Flap Steak

    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

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    sitting in the marinade

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    just off the grill

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    the rarest of pieces

    (have to figure out why my photos get turned sideways)


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