What is sirloin flap steak used for?

Flap steak is commonly ground for hamburger or sausage meat in many areas, but in some parts of New England it is cut into serving-sized pieces (or smaller) and referred to as "steak tips," and it has gained popularity among some bistro owners serving steaks because it is less expensive than other cuts.

Is sirloin flap meat tender?

Sirloin flap meat, also known as sirloin tip, is derived from the bottom sirloin butt in the same area as tri-tip. This is a very versatile cut that can be tender and flavorful while remaining relatively inexpensive. It is relatively lean and absorbs marinade well.

How do you use flap meat steak?

It's delicious cooked whole or sliced into thin strips. It's unbeatable cubed and skewered. It has a coarse texture that holds marinades and seasonings. It's also delicious as a slow-cooked braise, where it falls apart into tender shreds, similar to Cuban ropa vieja.

Is flap steak good for fajitas?

Skirt steak, flank steak, or flap meat are the best steaks for fajitas. All three cuts of meat have a good, beefy flavor, absorb marinades well, and cook up relatively tender when cooked quickly over high heat.

Simple Flap Steak Recipe [2022] (Sirloin)

Description

Flap steak (similar to flank or skirt steak) marinated in shallot, garlic, and rosemary before grilling to perfection: it’s a crowd pleaser or for two, and will leave enough for meals for the week. A low-cost cut with a high-cost flavor.

Ingredients

Scale

2 to 3 pound flap steak
2 tsp. Diamond kosher salt
1 tsp. freshly ground black pepper

Instructions

To make the marinade, combine all of the ingredients in a food processor, blender, or hand immersion blender.
Season the steak liberally with Kosher salt and freshly ground pepper to taste. Coat the steak with the marinade on all sides and set aside for at least one hour, but preferably 12 hours, before grilling.
Get the grill ready for high-heat cooking.
Wipe away any excess marinade from the meat (if desired), then grill the flap steak for 4 to 6 minutes per side, or until the internal temperature reaches 130° F for medium-rare or 140° F for medium.
Remove from the grill and rest for 10 to 15 minutes on a cutting board before slicing against the grain to serve.

Notes

You can use the same marinade if you substitute flank steak or skirt steak.

Category: Beef
Method: Steak
Cuisine: American

Nutrition

Serving Size: 6 servings
Calories: 439kcal
Sugar: 4g
Sodium: 134mg
Fat: 3g
Saturated Fat: 1g
Carbohydrates: 4g
Protein: 6g
Cholesterol: 104mg

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