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What is Sirloin Flap Steak

Published: Dec 5, 2016 · Modified: May 18, 2022 by Steven Pennington · This post may contain affiliate links.

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This summer, why not try a new type of steak? The Sirloin Flap Steak has an incredible flavor that's very much beef forward.

It features beautiful marbling to give it buttery notes and has the appearance of an expensive Waygu steak, but at only a fraction of the price.

⬇️ Table of Contents
  • What Is Sirloin Flap Steak
  • Primal Sirloin Flap Steak
  • How To Cook Sirloin Flap Steak
  • 📖 Recipe Card

What Is Sirloin Flap Steak

Sirloin flap steak is a beef steak that comes from the primal sirloin cut. This particular cut of meat is located on the lower back of the steer, and it’s known for being tender and juicy. Sirloin Flap Steak is an excellent option if you’re looking for a more affordable alternative to ribeye or filet mignon.

Try using this primal cut for beef jerky and be amazed. Not a traditional cut for beef jerky, and creates a very tender jerky.

Sirloin flap steak
Pasture Raised Sirloin Flap Steak
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Primal Sirloin Flap Steak

Sirloin flap steak is a cut of beef that comes from the primal sirloin cut. It's a thin, long piece of meat, usually about 1-½ inches thick and 8 to 12 inches wide.

The sirloin flap steak is a relatively tender cut of beef with a flavor profile somewhere between Top Sirloin and Flank Steak.

  • Sirloin Flap steak comes from an individual muscle on the steer called the obliquus internus abdominis muscle.
  • Sirloin Flap steaks are a large and long striated muscle.

Sirloin Flap Steak has another name; the French and butchers alike call it Bavette steak.

How To Cook Sirloin Flap Steak

You want to make sure your steaks are at room temperature before you cook them. Removing the cold chill on the meat is essential to perfectly cooked steaks and max tenderness.

Cooking cold steaks means overcooked steak on the outside and undercooked on the inside.

Cook Times

The best way to know how long your steak should be cooked is by checking the internal temperature with an accurate thermometer. We recommend removing the Sirloin Flap steak once you reach between 120°F -130°F internal temperature.

Otherwise, there could be overcooking, which results in dryness and chewiness.

Medium Rare3 ½ minutes aside
Medium5 ½ - 6 minutes aside
Well Done7 - 9 minutes aside

It is essential to note, the starting internal temperature of your steaks will mean everything in the way of cooked doneness.

How to cook sirloin flap steak
Medium-Rare - Pasture-Raised Sirloin Flap Steak

Melt butter with peanut oil in a pan over medium-high heat. Place each steak into the pan. Yes, quality olive oil is ok. Get a good sear on both sides of the steak, until nicely golden browned, while using a spoon to baste the meat with the butter and oil.

Then remove from the heat, leaving uncovered; bake in a pre-heated oven of 300 Fahrenheit (149 Celsius) until your selected doneness is reached. Check the steak's internal temperature with a probe.

Sous Vide Method:

  1. Set the sous vide machine to 130 degrees.
  2. Season steaks with salt and pepper with garlic salt.
  3. Add butter to the bag.
  4. Seal steak in air-tight temperature-safe bags.
  5. Place the steak in the water bath and secure them with a plate on top to keep them underwater.
  6. Set timer for 90 minutes to 3 hours.

Sous vide offers a larger window for perfect doneness. Great for party situations.

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📖 Recipe Card

How to cook sirloin flap steak

Sirloin Flap Steak and How To Cook It

Steven Pennington
Special cut of beef with excellent marbling and exceptional flavor
5 from 2 votes
Print Recipe Pin Recipe
Cook Time 6 mins
Total Time 6 mins
Course Main Course
Cuisine Texas BBQ
Servings 4
Calories 485 kcal

Suggested Equipment

1 Cast Iron Skillet

Ingredients
  

Steak Ingredients

  • 2 pound Sirloin Flap Steak
  • 1 Tablespoon Sea Salt
  • 1 teaspoon Fresh Cracked Black Pepper
  • 1 teaspoon Garlic Salt

Cooking Oil / Fat

  • 3 Tablespoons Butter
  • 2 Tablespoons Peanut Oil Substitute: Olive Oil

Instructions
 

How To Cook Sirloin Flap Steak

  • Start by taking the steaks out of the refrigerator and placing them on the counter 30 minutes before you're ready to begin cooking. Removing the cold chill on the meat is the goal. This step is essential to perfectly cooked steaks and max tenderness.
  • Heat up a pan, preferably stainless steel or cast iron, and melt the butter in it, plus the peanut oil. Then place each steak into the pan and get a nice sear.
    Pat the steaks dry before cooking to get a nice sear, then season with salt, pepper, garlic salt.
    Cook according to the time chart below:

Cooking Times

  • Timing will vary depending on the thickness of your steak. Suggested times below are based on 1-inch steaks
    Medium Rare - 3 ½ minutes aside
    Medium - 5 ½ - 6 minutes aside
    Well Done - 7 - 9 minutes aside
  • Then remove from heat, leaving them uncovered; to finish bake in a pre-heated oven of 200 Fahrenheit (93.3 Celsius) until your selected doneness is reached. Check the steak's internal temperature with a probe.

Notes

Sirloin flap is a cut of meat from the beef loin. It is a thin, tender steak that is often used in stir-fries or fajitas. The sirloin flap is a relatively affordable cut of meat, and it is a good source of protein and iron.
  • This cut is best cooked over high heat, perfect for grilling or pan-frying.
  • Before cooking, sirloin flap steak can also be marinated or seasoned with your favorite spices.
  • Has a texture that’s somewhere between a ribeye and skirt steak.

Nutrition

Calories: 485kcalCarbohydrates: 4.9gProtein: 49gFat: 32gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gCholesterol: 297mgSodium: 420mgPotassium: 672mgFiber: 2.4gSugar: 6.1gVitamin A: 283IUCalcium: 20mgIron: 4mg
Keyword How To Cook Sirloin Flap Steak, What Is Sirlon Flap Steak
Try This Recipe, You'll Love It. Pin it!Mention @ButterNThyme or tag #butternthyme!

 

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  1. Lamb Shank Meat

    April 09, 2020 at 3:32 pm

    5 stars
    Beef sirloin recipes are my favourite I liked your shared recipe too, and definitely try it at once planned cook on the upcoming weekend.

    Reply
    • Steven Pennington

      April 09, 2020 at 7:23 pm

      Sounds great. It makes me want some now. I haven't tried sous vide sirloin flap yet. Might give that a try.

      Reply

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