What is Flap Steak?

There are many lesser-known cuts of steak that don’t get as much attention as the popular Porterhouse or T-Bone. The Flap steak, also known as Bavette d’Aloyau or Bistro steak, is an unusual piece of meat you can use in many ways. It can be trimmed into large steaks and grilled with care to keep them tender. 

Perhaps the most common way to serve Flap steak is as Carne Asada in corn tortillas. As long as it’s cooked in the right way, this kind of affordable steak tends to turn out flavorful and only a little chewy. Use this guide to keep your steaks as tender and juicy as possible.

What is Flap Steak Good for?

Often confused for Skirt steak, the Flap steak comes from the mid-rear of the cow. It’s the lower part of the Sirloin primal muscle group. These steaks are generally cut from the internal abdominal oblique muscle. It receives some exercise as it stabilizes the cow’s stomach and organs, but not as much as muscle groups in the rump or shoulder. 

This means that Flap steak has a large grain and a relatively tender texture if it’s cooked correctly. You’ll need to either leave it rare and use a short period of high heat or give it a low and slow cooking method that softens the muscle tissues. It’s popular when sliced or chopped as a filling for tacos, a stir fry ingredient, or as a sandwich.

How To Prepare Flap Steak

Marinating Flap steak is optional, but highly recommended. Using acidic ingredients can soften the meat without making it too soft. You can also add a lot of flavor and bring extra juiciness to the meat with salt and spices.

Flap steaks tend to feature good marbling but little surface. There’s also little to no membrane on this cut that needs removal before cooking. If you do notice any white-looking silver skin, trim it off with a sharp knife. Most dishes that call for sliced steak turn out best if you cook the steak whole and cut it after cooking. Large Flap steaks can be trimmed into smaller serving sizes without compromising the texture or flavor. If you’re making a stew or stir fry, you’ll need to cut the raw steak up before cooking. Cut against the grain, which should be obvious thanks to the large grain size.

Flavorful Marinades

Any marinade with an acidic base or enzymatic ingredients like pineapple juice will work well for Flap steak. Consider a combination of lime juice, minced garlic, black pepper, cumin, and olive oil for a Southwestern flair. Teriyaki and miso-based marinades also work great with the rich beef flavor this steak provides. Don’t forget about classic red wine based marinades, especially those that use soy sauce or coffee to boost the umami of the finished dish.

Tips For Cooking Flap Steak

Don’t cut the individual steaks too small. Even if you want to serve small cuts of beef to your guests, leave the Flap steak relatively large. Since it’s thin, smaller pieces tend to slip out of grilling tongs and fall between the grates. Leaving the steak a little larger makes it easier to flip, especially when you’re trying to minimize how long the meat is exposed to the heat.

If you don’t want to worry about doneness and time on the grill, consider using your oven or Crock Pot to slowly braise Flap steak in liquid. It turns out tender, flavorful, and easy to divide into portions. You can also use a large cast iron griddle to get good results indoors, but the process may be a little smoky.

Substitutions and Variations

Flap steak isn’t available in all butcher shops and grocery stores. It’s commonly swapped with Skirt steak. Skirt steaks also come from the lower side of the cow, but from the front chest area rather than the rear of the belly. Hanger steaks are also low on the belly and feature the large grain and assertive flavor that makes a Flap steak popular. All three of these cuts can be swapped interchangeably in most recipes, so choose whatever looks best at the time or has the best price.

Grilled Flap Steak Recipe

Now that you’ve learned the answer to “What is Flap steak?”, it’s time to cook it. This grilling recipe will keep the meat juicy and tender while adding plenty of flavor to the surface.

Ingredients

• 1 full Flap steak, around 2 to 3 pounds
• ½ cup olive oil
• 1/3 cup low-sodium soy sauce
• 2 tablespoons apple cider vinegar
• ¼ cup red wine
• 2 tablespoons lime or lemon juice
• 2 tablespoons Worcestershire sauce
• 2 tablespoons freshly brewed black coffee
• 1 tablespoon Dijon mustard
• 2 cloves of minced garlic
• ½ teaspoon of cracked black pepper

Instructions

1. Combine all of the ingredients aside from the steak. Place the steak in a large zip-top bag or a glass dish with a tight-fitting lid. Cover it with the marinade and let it rest for 8 to 24 hours.

2. Take the meat out of the refrigerator and let it come to room temperature. Start the grill and bring it up to medium heat. Oil the grate.

3. Shake off excess marinade, then place the steak on the grill. Cook for about 5 minutes per side. Aim for a maximum internal temperature of 130 degrees F, or medium rare. Take the steak off when it reaches 125 degrees F since the temperature will rise another 5 degrees while resting.

4. Discard the marinade or boil it for at least 10 minutes to thicken and sterilize it before serving it as a sauce.

Notes

Cover the steak while it’s resting so it remains juicy.

Conclusion

You can easily split a whole Flap steak into enough portions to feed the whole family. Get creative with this flavorful and affordable cut to enjoy steak more often.