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Beef Flap Meat Steak Recipe: A Delicious Guide!
If you’re on the hunt for a mouthwatering dinner, look no further than this beef flap steak recipe! This beef cut, specifically the sirloin bavette steak, is a total game changer with that rich, beefy flavor that’ll make your taste buds sing. The key to making it shine is to season the flap steak generously with salt and pepper, and a splash of lemon juice or vinegar doesn’t hurt either! When you place the seasoned steak on a hot grill, you’ll want to get that perfect sear. Cook it for about 4-6 minutes on each side until its internal temperature reaches 145°F for medium.
Once it’s done, let it rest for a bit before you slice and serve it up! The flap steak offers a tender, melt-in-your-mouth texture, thanks to those long muscle fibers. Trust me, this is an incredibly delicious addition to your beef recipes. Whether you’re pairing it with roasted veggies or tossing it into a salad, this grilled steak is sure to be a hit! Just remember to enjoy all that juicy beef flavor that comes with it!
What is Beef Flap Steak and Why Choose It?
If you’re looking for a lesser-known cut of beef that packs a punch in the flavor department, look no further than flap steak. Also known as sirloin flap or bavette, this cut comes from the bottom sirloin region. It’s a juicy and flavorful choice, perfect for grilling or searing in a cast-iron skillet. Plus, it’s budget-friendly compared to more popular cuts like ribeye or flank steak.
Essential Ingredients for Flap Meat Steak Recipe
- 1.5 lbs of flap meat
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 tablespoon brown sugar
- 1 teaspoon cumin
- Salt and black pepper to taste
Step-by-Step Instructions
How to Marinate Beef Flap Meat Steak Recipe?
To get started, you’ll want to marinate that beefy beauty to enhance tenderness and flavor. Combine olive oil, red wine vinegar, lemon juice, minced garlic, brown sugar, cumin, salt, and black pepper in a bowl. Then, place the flap steak in a resealable plastic bag and pour the marinade over it. Seal it tightly and refrigerate for at least 30 minutes, but for the best results, let it marinate for at least 2 hours or overnight.
Cooking Techniques
When you’re ready to cook your flap meat, there are a couple of awesome methods. You can either grill it or cook it in a skillet. Both methods result in a flavorful steak that cooks quickly at high heat.
How to Cook Flap Steak?
Alright, let’s talk about how to cook flap steak, which is an excellentsirloin and is known for its tender texture and great flavor to the meat. You want to aim for a piece about 1-inch thick, around 12-14 inches long, so you’ve got enough surface for that grill magic. First up, make sure to season it well to bring out the maximum flavor.
When you’re ready to grill, go for a hot fire – this helps tenderize the meat and keeps it tender and juicy. Cook it at around 400°F for medium, about 4-5 minutes on each side. If you’re feeling adventurous, marinate it beforehand in some teriyaki sauce to boost the flavor and tenderness even more! Don’t forget to let it rest for a few minutes before slicing to keep that juiciness intact.
Instructions for grilled flap steak :
- Preheat your grill to a high temperature.
- Remove the flap steak from the marinade and allow the excess marinade to drip off.
- Place the flap steak on the grill and cook for about 4-5 minutes per side for medium-rare.
- Use a meat thermometer to ensure it reaches an internal temperature of 135°F.
- Remove from the grill, let it rest for 5-10 minutes, then slice at an angle against the grain and serve!
Skillet Instructions:
- Heat a cast-iron skillet over medium-high heat.
- Once hot, add a splash of olive oil to the pan.
- Place the flap steak in the skillet and cook for about 4 minutes per side for medium-rare.
- Check the temperature, and once it hits 135°F, take it off the heat and let it rest before slicing.
Serving Suggestions
Your grilled flap steak is ready to shine! Pair it with a fresh salad, creamy mashed potatoes, or toss it in tacos or fajitas for a fun meal. Drizzle some chimichurri over the top to elevate the flavors even further!
Storage Tips
If you have leftovers (if you can resist the temptation), wrap them tightly in plastic wrap or store in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze the cooked meat for up to 3 months.
Beef Flap Steak Tips and Techniques
To maximize flavor and texture, always remember to:
- Tenderize the meat: Use a meat mallet or simply score the surface before marinating.
- Slicing against the grain: This helps to break down the muscle fibers and ensures each bite is tender.
- Let it rest: After cooking, rest your steak to allow the juices to redistribute, making every bite juicy!
Recipe Card
| Prepare Time | 30 minutes (or overnight) |
|---|---|
| Cooking Time | 10 minutes |
| Total Time | 40 minutes (or overnight) |
| Servings | 4 servings |
| Difficulty | Easy |
Nutritional Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 300 |
| Protein | 30g |
| Fat | 18g |
| Carbohydrates | 4g |
Frequently Asked Questions
Can I use a different cut of meat?
Absolutely! While flap steak is fantastic, you can also use skirt steak or even sirloin if needed.
How can I tell when the steak is done?
The best way is to use a meat thermometer. Aim for 135°F for medium-rare.
What can I serve with flap steak?
Flap steak is delicious with salads, mashed potatoes, or wrapped in tacos and loaded with your favorite toppings!
Is flap steak tough?
When cooked properly and sliced against the grain, flap steak is tender and packed with flavor!
Final Thoughts
Now that you have a delicious flap meat steak recipe at your fingertips, it’s time to fire up the grill or the skillet! Enjoy this underrated cut of beef and impress your friends and family with your cooking skills—all without breaking the bank!
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