Sirloin flap is a thin, very flavorful, coarse-grained cut from the bottom sirloin along the side of the animal. Flap is ideal for marinating and cooking over high heat.
Flap meat should be marinated to add flavor, then cooked over high heat to at least medium-rare.
The coarse texture of flap meat makes it perfect for marinades -- liquid can nestle in all sorts of nooks and crannies, and slightly tenderize the meat. Because the texture of the meat is slightly rubbery, this isn't a cut to cook rare. Cook it at least to medium-rare to tighten up the fibers and make for an easier bite.
Once you've cooked a sirloin flap, always cut it against the grain. This technique will break up the long muscle fibers of the cut, and make it easier to chew.
Any skirt steak or flank steak recipe will work well with flap steak. Grill over high heat until the internal temperature of the steak reaches 135 degrees Fahrenheit for medium-rare.
Sirloin flap is a good cut for marinating, grilling, and serving in slices. It's also good for kabobs or stir-fry.
Sirloin flap should be available from $5 to $10 per pound. However, it is sometimes in high demand because of local preferences or trends. This demand can push up the price.
Sirloin flap is done when the internal temperature reaches at least 135 degrees for medium-rare.
This cut is at its best served in small pieces. You can grill the entire cut, and slice small pieces off, or cut slices first and cook them over high heat, such as with kabobs or stir-fry.
Sirloin flap and skirt steak come from different parts of the animal. The Flap comes from the sirloin section of the animal, close to its back while skirt steak comes from the plate, nearer to the midsection. The cuts do look similar. Both are long with a clear grain and coarse texture.
Flap steaks are of medium tenderness. According to the research of food scientists, the muscle that flap steaks come from is the 13th most tender on the animal.
Yes, as long as you cook sirloin flap over high heat, it can be cooked from frozen. You'll probably get better flavor, though, if you completely thaw and marinate the cut before cooking.
In the UK, this cut is known as the thin flank. The French call it "bavette" which means bib. The Spanish term is "vacio" which means empty or void.
Flap steak is extremely popular for Asian and Southwestern flavor preparations because it takes on marinades so well. Like flank steak and skirt steak, it's popular for use in stir-fry and fajitas.
The National Cattlemen's Beef Association identifies the sirloin flap with UPC number 1302. You may see this number in the UPC code on the beef package label at the supermarket.
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