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.

sitting in the marinade

just off the grill

the rarest of pieces
(have to figure out why my photos get turned sideways)
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.
sitting in the marinade
just off the grill
the rarest of pieces
(have to figure out why my photos get turned sideways)
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