Flap steak, often overlooked, is a cost-effective and tasty cut of beef derived from the primal bottom sirloin butt. It is similar to flank steak but has more marbling and a richer flavor. Referred to by various names globally, it’s known for its porous texture, which allows marinades to enhance its taste effectively. Culinary expert Michael Taus advises marinating it for several hours and cooking it at high heat for optimal tenderness and juiciness, with grilling or pan-searing being preferred methods for preparation.
Flap steak is fantastic when marinated, thanks to its porous texture, allowing it to deeply penetrate, tenderizing the meat and infusing it with flavor.
I recommend grilling or pan-searing flap steak over high heat, as this creates a beautifully caramelized crust while keeping the interior tender and juicy.
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