Grilling enthusiasts, are you seeking new flavors to savor? Then look no further than the sirloin flap steak. It has incredible flavor that's very much beef-forward.
Flap steak, also known as sirloin flap or bavette steak, is a lesser-known cut that deserves more attention. It originates from the bottom sirloin butt of the steer, specifically from the obliquus internus abdominis muscle.
This cut is prized for its rich, beefy flavor and relatively affordable price compared to premium cuts like ribeye or tenderloin.
Interestingly, flap steak is popular in French cuisine and is gaining a reputation among American grillers for its versatility and taste.
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Other Names and Distinctions
- Other Names: Flap steak is also called bavette, which is French for "bib." This name refers to its long, flat shape.
- Distinction from Similar Cuts: While often confused with flank steak, flap steak is more tender and has a looser grain, making it ideal for quick cooking methods like stir fry or fajitas.
How To Cook Flap Steak
Preparation Tips
Bringing your flap steak to room temperature before cooking is crucial. This step ensures even cooking and helps retain the meat's tenderness and juiciness.
Cooking Methods
- Pan-Searing: To achieve a perfect sear, heat a stainless steel or cast-iron pan over medium-high heat. Add olive oil and butter, then sear each side of the steak until golden brown, basting with the melted butter.
- Grilling: Preheat your grill to high heat. Cook the steak according to your desired doneness:
- Sous Vide: Set your sous vide machine to 128°F. Season the steak, seal it in an air-tight bag with a pat of butter and some garlic, and cook in the water bath for 4 to 8 hours. This method guarantees consistent results and is perfect for entertaining.
Cook Times
| Medium Rare | 3 ½ minutes aside |
| Medium | 5 ½ - 6 minutes aside |
| Well Done | 7 - 9 minutes aside |
Tenderness
Flap steak is known for its tenderness, but several factors can enhance this quality. The muscle fibers in this cut are naturally tender, but marinating and proper slicing techniques further improve its texture.
Tips for Enhancing Tenderness
- Marinating: Use marinades with acidic ingredients like lime juice or vinegar to break down muscle fibers and enhance tenderness.
- Mechanical Tenderizers: Using a meat mallet can help tenderize the steak by breaking down the muscle fibers.
- Slicing Against the Grain: Always slice flap steak against the grain. This technique shortens the muscle fibers, making each bite more tender. For the best results, slice the meat thinly, which is perfect for dishes like tacos or stir fry.
Flavor
Flavor Profile
Flap steak boasts a robust, beefy flavor that stands up well to strong marinades and seasonings. Its rich taste makes it a favorite among chefs and grilling enthusiasts alike.
Marinade Suggestions
- Classic Marinade: Combine olive oil, garlic, rosemary, and lemon juice.
- Asian-Inspired Marinade: Mix soy sauce, fish sauce, ginger, garlic, and sesame oil.
- Spicy Mexican Marinade: Blend cilantro, lime juice, garlic, and jalapeno peppers for a zesty flavor.
Fat Content
Marbling and Fat Content
Flap steak has excellent marbling, which contributes to its buttery flavor and juiciness. The fat content in this cut ensures that it remains moist during cooking, enhancing its overall flavor.
Cooking Implications
The marbling in flap steak can affect cooking times and methods. Higher fat content means the steak can handle high-heat cooking methods like grilling and pan-searing without drying out. Ensure the steak is cooked properly to allow the fat to render and enhance the flavor.
Recipe Ideas for Flap Steak
- Classic Grilled Flap Steak
- A simple and flavorful recipe featuring flap steak marinated in olive oil, garlic, rosemary, and lemon juice, then grilled to perfection. Serve with grilled vegetables or a fresh salad.
- Asian Stir-Fried Flap Steak
- Thinly sliced flap steak marinated in soy sauce, fish sauce, sesame oil, ginger, and garlic, stir-fried with bell peppers, onions, and bok choy. Serve over jasmine rice for a quick and delicious meal.
- Mexican Flap Steak Tacos
- Flap steak marinated in a blend of lime juice, garlic, cilantro, and jalapeno peppers, grilled and served in warm tortillas with avocado, onion, and a squeeze of lime. Perfect for taco night.
- Beef and Vegetable Stir-Fry
- A healthy and colorful dish with flap steak, broccoli, carrots, and bell peppers, stir-fried in a savory sauce made with soy sauce, oyster sauce, and a hint of fish sauce. Serve over steamed rice.
- Flap Steak Fajitas
- Marinated flap steak cooked with onions and bell peppers, served sizzling hot with warm tortillas, guacamole, sour cream, and salsa. A family favorite for a fun dinner.
- Mediterranean Marinated Flap Steak
- Flap steak marinated in olive oil, garlic, lemon zest, and fresh herbs like rosemary and thyme, grilled or broiled to your desired doneness. Serve with tabbouleh and hummus.
- Spicy Korean BBQ Flap Steak
- Flap steak marinated in a spicy mixture of gochujang (Korean chili paste), soy sauce, sesame oil, garlic, and ginger, grilled or pan-seared and served with kimchi and steamed rice.
- Flap Steak Salad
- Grilled flap steak served on a bed of mixed greens, cherry tomatoes, red onions, and avocado, drizzled with a balsamic vinaigrette. A light and refreshing option for a healthy meal.
- Garlic Herb Flap Steak
- Flap steak marinated in a mixture of garlic, fresh herbs, olive oil, and balsamic vinegar, grilled or pan-seared and served with roasted potatoes and asparagus.
What To Serve With
- Mediterranean Marvel: Marinate with olive oil, lemon zest, and herbs, then serve with a side of tabbouleh.
- Asian Fusion: A quick marinade of hoisin and ginger, stir-fried with bok choy and served over steamed rice.
- Classic American: A simple salt and pepper rub, grilled to perfection and served with a side of hand-cut fries.
Related Cut Guides
Uses for Flap Meat
Flap steak is versatile in the kitchen. It’s perfect for making beef jerky, stir-fries, and even fajitas. Its ability to absorb flavors makes it ideal for various culinary applications.
Similar Cuts Comparison
- Skirt Steak: Thinner and less tender but with a similarly robust flavor.
- Hanger Steak: Known for its rich taste, but slightly more tender than flap steak.
- Flank Steak: A tougher cut that benefits from marinating and quick, high-heat cooking.
Cooking Methods for Similar Cuts
- Skirt Steak: Best cooked quickly over high heat and sliced thin against the grain.
- Hanger Steak: Ideal for grilling or pan-searing to medium rare and served sliced thin.
- Flank Steak: Should be marinated and grilled or broiled for best results.
Where to Buy Flap Steak
Sourcing Tips
You can find flap steak at most local butchers, supermarkets, and online meat retailers. When buying, look for steaks with a good amount of marbling to ensure maximum flavor and tenderness. Websites like the Food Network often have guides on where to buy quality cuts of meat.
How Much Does Sirloin Flap Cost?
Price Information
Flap steak is generally more affordable than premium cuts. The typical price range is between $10 and $20 per pound, depending on the quality and marbling.
Cost Factors
Several factors influence the cost of sirloin flap steak:
- Quality: Higher marbling usually means a higher price.
- Source: Organic and grass-fed options are more expensive.
- Market: Prices can vary based on local demand and availability.
📖 Recipe
Flap Steak and How To Cook It
Suggested Equipment
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 steaksMedium Rare - 3 ½ minutes asideMedium - 5 ½ - 6 minutes asideWell Done - 7 -8 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
- 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.
Jan says
I had accidentally picked up this cut, thinking I had grabbed a small brisket, definitely not paying attention, lol. I had never seen this cut before and used your directions today and it turned out very tasty and tender at medium rare. I had the time so I did marinate it first for a few hours.
Lamb Shank Meat says
Beef sirloin recipes are my favourite I liked your shared recipe too, and definitely try it at once planned cook on the upcoming weekend.
Steven Pennington says
Sounds great. It makes me want some now. I haven't tried sous vide sirloin flap yet. Might give that a try.