How To Cook Flap Steak

Flap steak, or flap meat as it’s sometimes called just might just be the most underrated cut of meat on the market. In this blog, you’ll learn how to cook flap steak, En Fuego style. 

It’s likely that your friends and family have never heard of flap steak. They’re missing out on what is a sleeper. Trust me on this one and try this steak immediately!

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What Is Flap Steak?

Visually, flap steak looks similar to hanger steak, but the two cuts of meat come from different parts of the steer. The flap steak is from the bottom sirloin and in the Northwest United States it’s sometimes called sirloin tip.

Hanger, on the other hand, comes from the plate or belly of the steer. And while hanger is more expensive, flap steak can be just as flavorful and fun to cook.

How To Prepare Flap Meat

To prepare the flap steak, start by trimming off any silver skin from the meat’s surface. It won’t render well and makes for a chewy texture.

This is easy to do with a sharp boning knife, just slip it under the silver skin and slice in one direction. Then, peel that section up and trim in the opposite direction.

Then, I like to cut individual steaks about two inches wide, with the grain of the meat. Drop those into a bag or bowl and cover with the marinade. Put them in the refrigerator for at least 30 minutes, but 4-6 hours is best.

You can absolutely leave the piece of meat whole, and grill it that way. I just prefer to cut individual strips first for a number of reasons:

First, individual steaks will take more marinade flavor than a whole piece of flap meat. Next, the smaller pieces will sear better on the grill because there will be more surface area being exposed to the heat.

Finally, you can trim off any sections of the flap meat that are exceptionally thin and will overcook on the grill. These tiny slices are great to save for stir fry later!

Best Marinade For Porous Meat

In contrast to its modest price, flap steak boasts exceptional flavor on its own, and does extremely well in a marinade due to its porous texture.

The marinade in this flap steak recipe has a heavy Asian influence, and I love it for not only flap meat, but with flank steak, and skirt steak.

I like a bit of heat, but only if it doesn’t get in the way of flavor. This Asian style marinade isn’t unreasonably hot, but it does have a nice mellow heat to it.

Tips For Cooking Flap Steak

Doneness: This steak is best served around medium rare; much more and it can get a bit tough. It cooks quick so be mindful not to overcook it.

Slicing: Always slice against the grain to eat; otherwise it will have a stringy texture. Start by slicing the steaks with the grain, so that the final cut before eating is against the grain.

Serving: Because this steak is relatively thin, it will cool off fast, so serve it as hot as possible right off the grill

How To Cook Flap Steak

Prep Time: 10 mins | Cook Time: 4 mins | Serves: 6-8

Ingredients
2-3 lbs flap meat, cut into steaks

Marinade
¾ cup soy sauce
½ cup rice vinegar
½ cup honey
½ cup cilantro, roughly chopped
3 tbsp Sriracha sauce
3 tbsp ginger, grated
2 tbsp fish sauce
1 tbsp brown sugar
1 tbsp crushed red pepper flakes
1 tbsp Dijon Mustard
3 garlic cloves, minced
2 whole green onions, thinly sliced
1 medium jalapeno sliced

Step 1: Combine all marinade ingredients in a large mixing bowl and whisk together.

Step 2: Cut across the flap meat to create two inch wide steaks, and place them into a sealable bag.

Step 3: Reserve ½ cup of marinade for dipping sauce, and pour the rest over the steak. Ensure the entire surface of the meat is covered. Squeeze excess air from the bag before sealing.

Step 4: Place the bag on a plate to catch any leaks and place it in the refrigerator for at least 30 minutes, but 4-6 hours is preferred.

Step 5: Light your grill and prepare it for direct high heat cooking.

Step 6: While the grill is preheating, remove the steaks from the marinade and pat dry.

Step 7: Place the steaks directly over the heat and grill for about two minutes per side, flipping every 60 seconds.

Step 8: Remove steaks from the grill, when they reach an internal temperature of 125°F as indicated by a reliable quick read thermometer. Serve hot.