What Flap Steak Is & How to Cook It Right

Flap steak might just be one of the most underrated cuts of beef you’ve never heard of—until now!

Bursting with flavor and boasting a tender, juicy bite when cooked just right, this versatile cut is a dream for grilling enthusiasts and home cooks alike. 

Whether you're looking to take taco night to the next level, master a perfectly seared steak, or try something new for your next barbecue, flap steak delivers. 

In this article, we’ll break down exactly what flap steak is and how to cook it to perfection!

What Is Flap Steak?

Flap steak, a flavorful cut of beef, comes from the bottom sirloin butt, located near the cow's belly. This cut, known for its rich taste, is one of the many flavorful cuts of beef you can find. 

Despite its robust flavor, it's often more budget-friendly than other popular cuts like flank steak or skirt steak.

While it shares a similar texture and grain with flank steak, flap steak tends to be slightly thicker and wider. 

This makes it excellent for grilling, pan-searing, or even marinating and adding to stir-fries.

Where on the Cow is Flap Steak?

Flap steak, also known as flap meat, is sourced from the bottom sirloin area, a part of the cow that offers flavorful and versatile cuts. 

This specific cut is adjacent to the flank steak and skirt steak, making it a popular choice for various beef recipes. 

When it comes to cooking flap steak, understanding its origin within the cow is essential to appreciate its unique characteristics and optimal cooking methods. 

Flavor profile and texture.

Flap steak, known for its robust flavor and tender texture, is a versatile cut that offers a rich beefy taste with a slightly chewy quality. 

This cut, often likened to skirt or flank steak, boasts a porous texture that is perfect for soaking up marinades and spices, enhancing its taste profile. 

When cooked to perfection, flap steak delivers a juicy and succulent bite, making it a favorite for a wide range of dishes from stir-fries to tacos.

Common names or synonyms

Flap steak, often hiding under a variety of aliases, might be labeled differently depending on your location (or your butcher’s country of origin).

You might hear it referred to as “bavette”, a name derived from France, or “fraldinha”, as our Brazillian chef friends would say. 

Adding to the confusion, it's sometimes mistaken for flank steak or skirt steak due to its similar appearance and texture. 

However, understanding the various names for flap steak allows you to confidently choose this flavorful cut.

Remember, this cut consistently provides exceptional value and taste, whether labeled as flap meat, sirloin tip, or bavette steak.

Related: Flap Steak vs. Flank Steak

What You'll Need for Cooking Flap Steak

Cooking flap steak is relatively straightforward, and you likely have most of what you need already in your kitchen. 

The key to success lies in using high heat and monitoring the internal temperature to ensure optimal doneness.

For a simple yet flavorful approach, gather the following:

• Sirloin Flap steak (approximately 1-1.5 pounds)
• Your preferred marinade
• Olive oil
• Salt and pepper
• Instant-read thermometer

How to Prep Flap Steak

Preparing beef flap meat for cooking is simple. Start by trimming any excess fat or silverskin. While some fat adds flavor, too much can make the steak tough. 

Pat the steak dry with paper towels - this helps achieve a good sear.

While marinating is by no means mandatory, it significantly elevates the flavor and tenderness.

Here’s a straightforward marinade recipe:

How to Cook Flap Steak

Cooking flap steak to perfection involves harnessing high heat and a watchful eye on its internal temperature. 

Given its lean nature and loose texture, quick cooking methods like grilling or pan-searing are ideal.

Whether you're a grilling aficionado or prefer the stovetop, achieving a flavorful and tender result is easy with the right technique.

Grilling Flap Steak

To grill flap steak to perfection, follow these steps for maximum flavor and tenderness:

1. Marinate the Steak:
   • Combine olive oil, fish sauce, soy sauce, minced garlic, lime juice, and your favorite spices (paprika, black pepper, or chili flakes work well).
   • Coat the steak thoroughly and let it marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.
2. Prepare the Grill:
   • Preheat your grill to high heat (around 450–500°F).
   • Lightly oil the grill grates to prevent sticking.
3. Grill the Steak:
   • Remove the steak from the marinade and pat it dry to ensure a good sear.
   • Place the steak on the hot grill and cook for about 4-5 minutes per side for medium-rare doneness. Adjust the cooking time based on your preferred level of doneness, using a meat thermometer for accuracy (130–135°F for medium-rare).
4. Rest the Steak:
   • Transfer the steak to a cutting board and let it rest for 5-10 minutes. This allows the juices to be redistributed and ensures that every bite is tender and juicy.
5. Slice Against the Grain:
   • Identify the grain of the meat (the direction of the muscle fibers) and thinly slice the steak against the grain. This shortens the fibers, making each bite more tender.
6. Serve and Enjoy:
   • Pair the steak with your favorite sides, like grilled vegetables, roasted potatoes, or a fresh salad. Add a finishing touch with chimichurri sauce, garlic butter, or a squeeze of fresh lime for extra flavor.

Pan-Searing Flap Steak

1. Prepare the Steak:
   • Season the steak generously with salt, black pepper, and your favorite spices (paprika, garlic powder, or chili powder work well).
   • For enhanced flavor, marinate the steak beforehand with a mix of fish sauce, grated ginger, cilantro, and lime juice for at least 30 minutes.
2. Heat the Skillet:
   • Use a heavy-bottomed skillet, such as cast iron, for even heat distribution.
   • Add a tablespoon of olive oil or high-smoke-point oil (like avocado oil) to the skillet and heat over medium-high until the oil is hot but not smoking.
3. Sear the Steak:
   • Place the steak in the hot skillet and let it sear without moving for 3-4 minutes. This develops a golden-brown crust.
   • Flip the steak and sear the other side for another 3-4 minutes. For medium-rare, aim for an internal temperature of 130–135°F.
4. Add Extra Flavor (Optional):
   • During the last minute of cooking, add a tablespoon of butter along with crushed garlic cloves and fresh thyme or rosemary to the skillet. Spoon the melted butter over the steak for added richness and aroma.
5. Rest the Steak:
   • Transfer the steak to a cutting board and let it rest for 5-10 minutes. This step allows the juices to redistribute and keeps the meat tender and juicy.
6. Slice and Serve:
   • Identify the grain of the steak (the direction of the muscle fibers) and slice it thinly against the grain to ensure optimal tenderness.
   • Serve with your favorite sides, like mashed potatoes, roasted veggies, or a crisp salad.

Pan-searing creates a rich, flavorful crust while locking in the steak’s natural juiciness, making it an excellent method for cooking flap steak!

Sous Vide Cooking Flap Steak

1. Season and Seal the Steak:
   • Generously season the steak with salt, pepper, and optional aromatics like garlic powder, fresh thyme, or smoked paprika.
   • Place the steak in a vacuum-sealable bag along with a drizzle of olive oil or a pat of butter to enhance flavor. Seal the bag using a vacuum sealer, or use the water displacement method if using a resealable freezer bag.
2. Preheat the Sous Vide Water Bath:
   • Set your sous vide immersion circulator to your desired temperature. For medium-rare, aim for 130–135°F. Adjust the temperature based on your preferred doneness:
     • Rare: 125°F
     • Medium: 140°F
     • Medium-well: 150°F
3. Cook the Steak:
   • Submerge the vacuum-sealed steak in the preheated water bath, ensuring it’s fully submerged.
   • Cook for 1-2 hours; longer cooking time won’t overcook the steak but will enhance tenderness.
4. Remove and Dry:
   • Take the steak out of the bag and pat it dry with paper towels. This step is crucial to achieving a proper sear later.
5. Sear for a Flavorful Crust:
   • Heat a skillet over high heat or preheat a grill to high. Add a splash of high-smoke-point oil (like avocado oil) to the pan.
   • Quickly sear the steak for 1-2 minutes per side until a golden-brown crust forms. Optionally, add butter, crushed garlic, and fresh herbs to the pan for extra flavor during the searing process.
6. Slice and Serve:
   • Slice the steak thinly against the grain to ensure maximum tenderness. Serve with your favorite accompaniments, such as chimichurri, roasted veggies, or a fresh salad.

Sous vide cooking ensures perfect doneness from edge to edge, delivering a tender, juicy flap steak every time, with the added bonus of a rich, flavorful crust!

Flap Steak Flavor Hacks

While flap steak naturally boasts a robust beefy flavor, elevating it further is easy with simple additions.

Marinades, spice rubs, and even a sprinkle of fresh herbs transform this economical cut into a culinary masterpiece.

A vibrant marinade not only tenderizes the meat but also infuses it with incredible depth.

Think zesty citrus, savory soy sauce, aromatic herbs, or even a touch of heat with chilies - the options are endless!

Seasoning Secrets for a Mouthwatering Steak

Creating a flavor-packed flap steak begins with the right seasoning. Whether you opt for a dry rub or a marinade, there are several avenues to elevate this cut.

For a simple yet effective approach, a blend of salt, pepper, garlic powder, and onion powder works wonders.

If you're seeking a bolder flavor profile, consider incorporating smoked paprika, cumin, chili powder, or even a touch of brown sugar for a hint of sweetness. 

Don't hesitate to experiment and tailor the seasonings to your liking!

Remember, when using a marinade, allow ample time for the flavors to penetrate the meat. Marinate for at least 30 minutes or up to several hours for maximum impact.

Pairing Sauces and Sides for a Complete Flap Steak Meal

Flap steak's versatility shines when paired with complimentary sauces and sides. For a vibrant and fresh approach, consider a bright chimichurri sauce with parsley, cilantro, and a touch of tangy lime. The herbaceous notes beautifully balance the richness of the beef.

If you're serving the steak in tacos or fajitas, classic accompaniments like pico de gallo, guacamole, and sour cream are always a hit. 

To add a touch of heat, a chipotle salsa or a drizzle of sriracha mayo elevates the flavor profile. Don't be afraid to experiment and customize your meal with your favorite toppings.

For a more traditional steakhouse feel, consider serving your flap steak with roasted vegetables like asparagus, Brussels sprouts, or root vegetables. 

A side of creamy mashed potatoes or a simple green salad completes the meal.

Frequently Asked Questions

Is flap steak a good cut of meat?

Yes, flap steak is a flavorful, lean cut from the bottom sirloin. While not as tender as hanger steak, it's excellent for dishes like carne asada when cooked and sliced correctly.

How tender is flap steak?

While not as naturally tender as tenderloin, flap steak becomes wonderfully tender with proper cooking. Its texture is closer to flank steak or skirt steak and benefits greatly from marinating.

What is the best use for flap steak?

Flap steak, best cooked over high heat, is ideal for dishes like stir fry, tacos, carne asada, and fajitas. Grilling or pan-searing are great methods to achieve a flavorful char.

Is flap steak suitable for slow cooking?

Flap steak is not recommended for slow cooking. Situated in the bottom sirloin butt, this cut, commonly found in the meat case, benefits from high-heat cooking to maintain its tenderness and achieve a desirable internal temperature.

Wrapping it Up

Flap steak is a true gem for home cooks and steak lovers alike, offering rich flavor, tenderness, and versatility at an affordable price. 

Whether you choose to grill it, pan-sear it, or cook it sous vide, mastering this cut is all about simple techniques that highlight its natural deliciousness. 

With the right preparation—marinating, cooking to the correct temperature, and slicing against the grain—flap steak proves that with a little care, even humble cuts can deliver extraordinary results.

So, roll up your sleeves, grab your apron, and let's cook up a mouthwatering flap steak feast!