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Beef flap steak

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    Beef flap steak

    Wild Fork has this cut as a highlighted special this week. I have never used it before. Can anyone comment on it? Also, they have choice grade at $10.98/lb. Good price? Bad price? Fair price?

    #2
    Flap steak, similar to skirt steak, is used quite a bit in Mexican/South American dishes. Fajitas, carne asada (tacos, burritos, whatever), etc. It is usually very thin and takes marinades really well. Straight up grilling or flattop/griddle on high heat for a few minutes per side. It also makes great sammies, like Philly cheese steak or melts.

    PS - I personally wouldn't order this cut from an online supplier mainly because this is a very common cut in groceries around here. Given the way we usually cook it, having a "premium" grade really does not seem worth it.
    Last edited by GolfGeezer; October 11, 2021, 10:48 AM.

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    • bbqLuv
      bbqLuv commented
      Editing a comment
      What I know about flap steak is from youtube.

    • Jfrosty27
      Jfrosty27 commented
      Editing a comment
      I have never seen flap steak offered locally here. Maybe I should look a little closer out there.

    #3
    The term is often used to describe we call inside skirt steak as opposed to outside skirt (which is much more tender and thus expensive). Our local HEB sells inside skirt for about $11/pound or the same price as you quote. I agree if you can get it locally it's probably a better deal given shipping costs and the fact that you don't see what you are getting.

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    • Jfrosty27
      Jfrosty27 commented
      Editing a comment
      Thanks. That’s very helpful. Now I get it.

    #4
    Same here. We get what Costco labels as "flap meat" and make carne asada on the flat top. We use Sam the Cooking Guy's marinade and is one our favorite things to make.

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    • klflowers
      klflowers commented
      Editing a comment
      So I had never watched Sam. Pretty funny guy. Profane, but funny. And I like that carne recipe. I may even try the avocado crema

    #5
    Flap meat comes from the bottom sirloin and is very flavorful. The specifications are found in section 1185A on page 16 of:

    https://www.ams.usda.gov/sites/defau...eef%5B1%5D.pdf

    Wild forks sells it as either they whole flap, or cut and trimmed as steaks. Go with the whole option. If there are Mexican meat markets anywhere nearby, ask for arrachara. Of course, like everything else, one persons flap may be another's skirt.

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