While going through the freezer yesterday I found a package about 1# from June of Flap Steak. Brought it up and tried to figure out what it is and how to cook it. It's from the bottom round and very similar to Flank/Skirt. From the same area. Anyone get/use this? I did tacos as I found a recipe for it. This is not about the cook but the meat. It was marinated in salsa, garlic and lime juice. I have some left so I'm thinking over noodles and heat it up with some sauce/pepper. I'll take pictures of that. In the meantime, anyone cook with it and any ideas on recipes. It was really tender and I would get it again. A nice budget friendly cut.
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I had flap steak aka bavette. I treated it just like any steak. It is actually a very good cut of meat so I agree with your thoughts on taste and value. -
Put me down as a + on bavette. I used to get it from the late, lamented, Click.Comment
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+2 on our fellow Pitmasters. Sear it hot and fast…. Slice against the grain….. yum!
oh and board sauce, board sauce, board sauce! (See what I did there?) those who know, will know…..Last edited by SheilaAnn; September 8, 2022, 01:29 AM.Comment
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Same thing as steak tips. Being from Mass you know what to do.Comment
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One of my favorite cuts. A great sub for outside skirt on Taco Tuesday and much more affordable.Comment
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Flap steaks are great. I use them for tacos, fajitas, stir fry, etc., mostly Mexican/South American and Asian dishes. Almost always marinated for at least 4 hours (overnight is better), then seared/cooked usually on a hot grill or a griddle.Comment
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That's what we usually use for carne asada. We use STCG's marinade recipe. The absolute bomb. We also make our own pico when we do this. Leftovers go in salads.Comment
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Great for making carne asada taco's. Easy to find and fairly inexpensive in Hispanic markets, where it's often labeled arrachera.
From https://www.ams.usda.gov/sites/defau...eef%5B1%5D.pdf , "Item No. 185A - Beef Loin, Bottom Sirloin Butt, Flap, Boneless (IM) - This item consists of the M. obliquus abdominis internus from the hindquarter and bottom sirloin butt which is separated from the ball tip and M. tensor fasciae latae through the natural seam. All bones, cartilages, and heavy connective tissue shall be removed."Comment
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Just had some tonight.
sliced thin and marinated for Korean Bulgogi..
Would be great for fajitas or similar as well.
Had never heard of it before seeing it at Costco a few months ago.
need to get more for the freezer...Comment
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