**Flap Meat**

[swamprb]

OK- so I'm working my way through the Serious Eats Food Lab series http://www.seriouseats.com/2012/05/steak-for-grill-best-cuts-to-know-grilling.html

This round is Flap Meat. The Restaurant Depot in Woodinville, WA had some small cryovacs of Australian Flap Meat, and I've gotten to know the Meat Mgr. and he said they usually come in 20+ lb packages, so I took advantage this deal.





Trimmed hard fat and removed the silver skin and ended up with some good looking meat.



Eyeballed them and cut in halves, ended up with two each 1.6 7 1.9 lb cuts.



Soaked one in Allegro Soy-Lime and Horseradish Marinade for a couple hours then grilled on the Genesis.



Brushed with a compound butter/Lemon/garlic and rested. Sliced in half with the grain.



Then sliced on the bias against the grain and served.



Its like a cross between skirt and flank steak and was very flavorful.  $4.69 lb is a decent price for such a great tasting cut.

Enjoy!

[BBcue-Z]

Great looking steak there!!
And a great deal too
I shop at restaurant Depot and never seen it there. I get mine at Costco, but they don't consistently carry it.

I love Flap meat and you described its flavor accurately. I mostly use it for Fajitas.

[1buckie]

Grate Lookin' Cookup !!!

Done up not too, too rare....just right......like the tart marinade too......

[wyd]

Those trimmed up really nice.  I can smell it grill now and my mouth is watering.

[austin87]

A friend of mine has a great recipe for flap meat. He marinates it in a mix of soy sauce, brown sugar, rice vinegar, and minced ginger. He slices it into strips against the grain and threads the pieces onto skewers for the grill.

I think the mix is 50/50 between the soy sauce and vinegar, with enough brown sugar to make it slightly thick and syrupy.

[Jammato]

nice cook

I like to use a ancho chile paste on flap meat