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By Fraya Berg for Food Network Kitchen

Fraya is a chef and a contributing author at Food Network.

Historically, flap meat was one of the cuts of beef that butchers kept out of the meat example for a reason: they were saving information technology for themselves. Much like brim steak and hanger steak, it's becoming more widely known and pop, and therefore easier to find in markets everywhere. Here's what you need to know.

What Is Flap Meat?

Flap meat, also known every bit bottom sirloin butt, is a cutting of steak from the same area of the cow as flank steak, only farther back and closer to the round and shank.

Flap steak has a similar texture and grain to flank, hanger and skirt steaks, significant you can melt information technology in the same way and should slice information technology across the grain when serving.

Flap steaks tend to come up to the market at 3 to 4 pounds, whereas skirt and flank steaks average around 2 pounds. Price-wise, flank and flap steaks are about the same. Skirt tends to be more expensive due to higher demand (since information technology'south popular with restaurants).

How To Melt Flap Meat

Marinate it. With the same texture equally flank, skirt and hanger steak, flap meat takes quite well to marinades. Marinades tenderize flap meat'due south grain and infuse it with flavor. Prick the steak all over with a fork and and so submerge information technology in marinade for upward to 6 hours.

Leave the steak in 1 big slice. It's a long cut of meat and then you might exist tempted to cut information technology into a few smaller pieces. Resist the urge: leaving it as ane slice makes it easier to flip.

Cook quickly over high heat. Flap steak is a very remember cut, so it'll cook in a matter of minutes on the stovetop or on the grill. High heat ensures the outside will go a proficient char just the inside won't overcook. The coarseness of the grain lends itself to taking the steaks a chip past medium rare for the best flavor and texture.

Rest the steak. Let the steak rest for 5 minutes covered in foil.

Slice against the grain. First, cut the long slice of steak into several smaller pieces by slicing with the grain. So, slice each piece confronting the grain to attain tender results.

Substitute for Flap Meat

We've already talked near skirt, flank and hanger steaks: they are the best substitutes for flap meat. The contrary is also true: flap meat steaks can also stand in for them. This is good data to go on in mind when any of them are on auction.

Flap Meat Steak Recipes

Yes, these recipes phone call for skirt steak. But yous can use flap meat instead if you find it.

A 30-infinitesimal marinade infuses flap meat or skirt steak with zesty lime flavor. The steak cooks for less than ten minutes, making it perfect for a weeknight dinner.

Loosely inspired by bulgogi, this steak is marinated for several hours in cola and and so chop-chop grilled. Look big season and tender results.

Oregano, mint, garlic and olive oil bring the flavors of Hellenic republic to the skirt or flap steaks you grill for these gyro sandwiches.

Flap and skirt steak are like blank slates: they tin can accept on the flavors of cuisines from around the world. With pesto you're in Italy – tomorrow you lot can be in Mexico, Greece or Korea.

Christopher Testani , 2013, Christopher Testani

Peppers, potatoes and onion come together in a saute that cooks equally apace every bit the steaks.