You may have seen or bought beef Flap Steak at Costco or your butcher, now what to do with it?
This Flap steak or Flap meat is part of the cap that is one the cut of beef known as 109 prime rib. This has been a kitchen secret for years, usually carved off the prime ribs after roasting and eaten in the kitchen. A killer sandwich! These days, the more favored restaurant cut for prime rib that cap is removed and the Flap meat is sold separately. It is a very flavorful cut and excellent for the grill as long as it is not overcooked. This cut is excellent for vibrant flavors from Mediterranean, Latin to Asian. Try Flap Steak as Carne Asada Tacos. It is somewhat similar to a flank or skirt steak but handled properly more tender. One of the most important things to remember with this cut is to slice it across the grain of the steak as you would a flank steak or skirt steak.
So check this page and we will compile our favorite Flap Steak recipes!
This recipe is really easy and this steak can be served as a sliced steak, on sandwiches, wraps and salads too. This is a healthy recipe and very flavorful.
1 1/2 lbs beef flap meat cleaned.
2 tablespoons lemon fine zest, yellow part only
1 tablespoon fresh rosemary finely chopped
3 tablespoons finely chopped fresh herbs, Italian parsley, oregano, chives, basil
6 cloves garlic smashed and finely chopped
1 1/2 tablespoons extra virgin olive oil
Kosher salt and black pepper to taste
Rinse the flaps and trim off any extra fat or membranes. The flaps are thin so we will use a hot grill and direct heat. Combine the lemon zest, rosemary garlic and herbs. and reserve half for garnish.
Rub the steaks throughly with the herb gremolata mixture, then grill on direct heat. Do not over cook the steak or it will be tough. Keep in mind that the thin steak will continue to cooks after it is off the grill for a few minutes.
Slice the steak across the grain in 1/4 inch thick slice and serve. Sprinkle the reserved gremolata over the sliced flap steak and enjoy!
Try this recipe with a nice Paso Robles Zinfandel or Syrah, try one from Brochelle Vineyards
The flavor and texture of the Flap Steak is perfect for Carne Asada, either served as a Mexican style steak or sliced for tacos and burritos. I like to garnish my Flap Steak Carne Asada with flash cooked onions and chiles. Then the usual condiments of salsa, guacamole, beans/rice and tortillas. A great Mexican meal!
Carne Asada Marinade
2 tablespoons olive oil
6 cloves garlic
1/3 cup Ancho chile powder
1/2 teaspoon chipotle chile powder* optional can substitute 1-3 teaspoons chipotle in adobo chopped fine
2 teaspoons Mexican oregano
1 tablespoon cilantro finely chopped.
1 tablespoon lime juice (Key Lime is best)
1 tablespoon cider vinegar
1/2 cup water
1 teaspoon salt
Place olive oil in a small sauce pan, heat on low heat add the garlic and sauté until soft, not browned. Add the ancho chile, chipotle, lime juice, vinegar, salt , oregano, and water bring to a simmer, stir and cool. Allow to come to room temperature or colder. Add cilantro. Taste to adjust salt.
Marinate the Flap steak for 4 hours.
Onion and Chile "Rajas" Garnish
1 tablespoon olive oil
1/2 onion sliced thin
2 serrono chiles washed seeded and sliced julienne very thin
1/2 teaspoon kosher salt
Heat the oil to hot shimmering but not quite smoking, add the onions and chiles and quickly sauté or stir fry until just cooked and the onions are clear. Place in a bowl or if desired right over the top of the sliced flap steak carne asada.
Once your flap steaks are marinated, time to grill on direct high heat. Do not over cook the steak or it will be tough. Keep in mind that the thin steak will continue to cook after it is off the grill for a few minutes.
Slice the steak across the grain in 1/4 inch thick slices. Serve with the Rajas, salsa, guacamole, beans, rice and tortillas.