Flap steak, also known as flap meat, is a hidden gem in the world of meat cuts. In this article, we’ll explore how to cook this underrated beauty in a sizzling En Fuego style. Get ready for a mouthwatering adventure!
What Makes Flap Steak Special?
Visually, flap steak may resemble hanger steak, but they come from different parts of the steer. Flap steak is sourced from the bottom sirloin, sometimes known as sirloin tip in the Northwest United States. On the other hand, hanger steak hails from the plate or belly of the animal. Although hanger steak comes with a higher price tag, flap steak can dazzle your taste buds just as much.
Preparing Flap Meat for Cooking
To prepare flap steak, start by removing any silver skin from the surface. This silver skin can make the meat chewy and hinder rendering. Simply use a sharp boning knife to slide under the silver skin and slice in one direction. Peel that section up and trim in the opposite direction.
Once the meat is prepped, cut it into individual steaks, about two inches wide, following the grain of the meat. Place the steaks in a bag or bowl and cover them with your chosen marinade. For optimal flavor infusion, refrigerate them for at least 30 minutes, although 4-6 hours is ideal.
Slicing the flap meat before grilling has its advantages. Individual steaks absorb more marinade, resulting in enhanced flavors. Additionally, the smaller pieces sear perfectly on the grill due to increased surface area exposed to heat. Furthermore, you can trim off any thin sections of meat that may overcook on the grill, saving them for a delicious stir fry later.
The Perfect Marinade for Flap Steak
Despite its affordable price, flap steak possesses exceptional natural flavors. However, it truly shines when marinated due to its porous texture. In this recipe, we’ll explore a marinade heavily influenced by Asian flavors. Trust me, this marinade pairs excellently not only with flap meat but also with flank steak and skirt steak.
If you crave a touch of heat without overpowering the flavor, you’ll love this Asian-style marinade. It carries a pleasant mellow heat that will keep your taste buds dancing with joy.
Tips for Cooking Flap Steak
When it comes to cooking flap steak, there are a few important points to keep in mind:
- Doneness: For the best result, serve flap steak around medium-rare. Overcooking can make it slightly tough. Keep a close eye on the cooking time to avoid overdoing it.
- Slicing: Always remember to slice against the grain when eating. This ensures a tender and enjoyable texture. Start by slicing the steaks with the grain, so the final cut before eating is against the grain.
- Serving: Flap steak is relatively thin, so it cools off quickly. Serve it as hot as possible, right off the grill, for the most enjoyable experience.
How to Cook Flap Steak: A Step-by-Step Guide
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 the marinade ingredients in a large mixing bowl and whisk them together.
Step 2: Cut the flap meat across to create two-inch wide steaks and place them in a sealable bag.
Step 3: Reserve ½ cup of marinade for a dipping sauce. Pour the rest of the marinade over the steaks, ensuring they are fully covered. Squeeze out any excess air from the bag before sealing.
Step 4: Place the bag on a plate to catch any potential leaks and refrigerate it for at least 30 minutes. However, marinating for 4-6 hours will give you the best results.
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 them dry.
Step 7: Place the steaks directly over the heat and grill them for about two minutes per side, flipping every 60 seconds.
Step 8: When the steaks reach an internal temperature of 125°F, as indicated by a reliable quick-read thermometer, remove them from the grill and serve them hot.
Enjoy your perfectly grilled flap steak, packed with tantalizing flavors and tender texture. Remember to slice against the grain and relish every bite!
For more kitchen adventures and flavorful recipes, visit Ekilove. Happy cooking!
