How to Cook Beef Loin Flap Meat to Perfection

Beef loin flap meat, also known as sirloin flap, is an underappreciated and delicious cut of beef. With its robust flavor and texture similar to skirt steak, flap meat is ideal for grilling, pan-searing, marinating, and stir-frying. This comprehensive guide will teach you everything you need to know about cooking flap meat, from choosing the right cut to flavorful marinades and foolproof cooking techniques.

What is Beef Loin Flap Meat?

Beef loin flap meat comes from the sirloin section of the cow, right near the flank and round cuts. It goes by several names including “flap steak”, “flap meat”, “sirloin flap”, or “bavette steak”.

Flap meat has a coarse grain and loose texture that becomes tender when sliced against the grain after cooking. It has a robust, beefy flavor similar to hanger and skirt steaks. Flap meat is budget-friendly and packed with protein. A typical steak averages 1-2 lbs.

How to Choose Flap Meat

When shopping for flap meat, look for steaks that are bright red in color with some marbling throughout. Avoid steaks with dry, brown edges or discolored spots. For maximum tenderness, choose thinner steaks around 1 inch thick. Plan on approximately 1/2 pound of flap meat per person.

Best Cooking Methods for Flap Meat

Grilling

The high, dry heat of the grill nicely chars and caramelizes the exterior while keeping the inside juicy and tender. Grill flap meat over direct high heat for just 2-4 minutes per side.

Pan Searing

Cook flap meat in a hot skillet with a touch of oil to get a crisp, browned crust Use medium-high to high heat and cook for 3-5 minutes per side

Stir-Frying

Cut flap meat across the grain into thin strips Stir-fry over high heat with veggies for quick weeknight meals bursting with flavor

Marinating

Tenderize and infuse flavor into flap meat by soaking it in a marinade for 2-12 hours. Grilling and pan-searing work best after marinating.

Broiling

High heat from an overhead broiler mimics grilling. Keep a close eye to avoid overcooking when broiling flap meat.

Helpful Cooking Tips for Flap Meat

• Always slice flap meat against the grain after cooking for tender results.

• Let steak rest for 5 minutes before slicing to allow juices to redistribute.

• Don’t cut raw steak into smaller pieces. Cook whole for easier handling.

• Use a meat thermometer to check doneness; remove from heat at 135°F for medium-rare.

• Add a pat of herb butter on top of steak after cooking for extra richness.

Flavorful Marinade Ideas

Tex-Mex: Lime juice, olive oil, cilantro, garlic, cumin, chili powder

Teriyaki: Soy sauce, honey, garlic, ginger, sesame oil

Greek: Lemon juice, olive oil, oregano, mint, rosemary

Chimichurri: Olive oil, parsley, garlic, vinegar, red pepper flakes

Bourbon: Bourbon, Worcestershire, onion, thyme, garlic

Flap Meat Cooking Times

Always use a meat thermometer to confirm doneness. Remove flap meat from heat when it reaches 135°F for medium-rare or 140°F for medium.

Substitutions for Flap Meat

Other cuts that work well as substitutions for flap meat include:

• Skirt steak
• Flank steak
• Hanger steak

Since they share a similar coarse grain and loose texture, you can use them interchangeably in recipes. Flap meat can also stand in for them equally well.

Delicious Flap Meat Recipes to Try

Flap meat takes to marinades extremely well. Here are some delicious marinated flap meat recipes to try:

Easy Balsamic Flap Meat

• Marinade: Balsamic vinegar, olive oil, garlic, basil, oregano
• Cooking method: Broil or grill

Jerk Flap Meat

• Marinade: Brown sugar, Caribbean jerk seasoning, lime juice, soy sauce, garlic, onion, thyme
• Cooking method: Grill

Korean Kalbi-Style Flap Meat

• Marinade: Soy sauce, brown sugar, sesame oil, rice vinegar, ginger, garlic, onion, Asian pear
• Cooking method: Grill or broil

Chili Lime Flap Meat

• Marinade: Lime juice, olive oil, garlic, chili powder, cumin, cilantro
• Cooking method: Pan sear

Serving Suggestions for Cooked Flap Meat

Flap meat is extremely versatile. Here are some delicious ways to serve it:

• Thinly slice and pile on sandwiches or wraps
• Dice or slice for salads and rice bowls
• Cut into strips for stir-fries and fajitas
• Slice thinly against the grain for steak tacos
• Slice and serve over greens for steak salad
• Carve into strips for steak sandwiches

With its robust beefy flavor, flap meat is an amazing and affordable alternative to popular steaks like skirt, flank, or hanger steak. Follow these tips on choosing, marinating, and cooking flap meat, and you will be enjoying incredibly delicious, tender results in no time.