Tips On Cooking My Flap Steak?

[Panhead John]

I bought some flap steak yesterday at Costco, thinking I was getting outside skirt. I love skirt steak but have never cooked flap, which I understand is a similar cut, but different. Red Man and Finster suggested cooking it as a steak or bulgogi. Gonna google bulgogi now. But my question is, should I cook it hot and fast like skirt…after marinating? Any suggestions as to how I should prepare this? Don’t wanna screw this up, as I’ve heard this is an awesome and flavorful cut of beef. TIA……..P.S. It’s just me so I can get 2, maybe 3 cooks out of the package.

[Steve B]

Hot and Fast. Flap Flap Flap Flap.

[bbqLuv]

Hey, hey that is what I say
SPG of course

[Murdy]

"I am the terror that flaps in the night!"

[Alan Brice]

on second thought.

[barelfly]

Since it’s 3lbs, cut it in half or thirds, and go Hot and fast on the grill for a portion of it. And for the other portion slice it thin across the grain and WOK that up with your favorite veg and noodle, or Bulgolgi as you mention, which is amazing! This is the recipe I use https://www.bonappetit.com/recipe/basic-bulgogi

Fajitas/tacos is another style if you go in thirds.

but you got it!

[Panhead John]

Thanks bro, appreciate the help! Doing some on my griddle is a definite possibility. [like using it more than the wok]

[Finster]

Hot and fast like your women...

[Panhead John]

The way it’s been going lately, I’d settle for cold and slow.

[Red Man]

Definitely hot and fast.

[Old Glory]

Cut it into cubes marinate and grill. They are steak tips.

[acorgihouse]

I have gotten the flap steak at Cosco a number of times, if you overcook it can be a bit on the chewy side. I sear fast, too, I like beef pretty rare, I call it "light med rare", and I use it most for fajitas after a marinade. The most recent recipe I tried was, I think, Serious Eats fajita marinade (although I think they actually call for flank steak.) I just search it online when I making them.
OK, I looked up the recipe: https://www.seriouseats.com/grilled-...fajitas-recipe
I leave out the sugar, as I have no sweet tooth whatsoever and never use sugar unless I want something to ferment (which is rare.)

[Panhead John]

Thanks Karen! That marinade looks good. I’m definitely gonna do some fajitas with it one day.

[CaptainMike]

Slap that flap on a hot flat and flip it like a flapjack, Jack. Be a good chap and slap some Slap yo' Mama on that flappity-flap!

[Panhead John]

Thanks Cap’n! Not only good advice but a helluva rap tune as well! 😵💫

[Clark]

CaptainMike You left out clap trap and crap and wrap.

[shify]

I like it as a steak. Mostly use just heavy hand with salt but occasionally use a dry rub. It has such good flavor I would not use a marinade. Usually just do hot and fast but occasionally there will a thicker steak that I reverse sear. You want to cook it to medium rare. Below is a post where I showed one of my more recent flap steak cooks - this one was a big boy that was reverse seared

https://pitmaster.amazingribs.com/forum/food-recipes-techniques-show-us-what-youre-cooking/show-tell/1297789-show-us-what-you-re-cooking-suwyc-volume-27-fall-autumn-2022?p=1306452#post1306452