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got flap meat, now what do I do?

The VirginianThe Virginian Posts: 275
edited 1:10PM in EggHead Forum
I have a great piece of flap meat and I am looking for an equally great recipe for fajitas or whatever else you can do with this cut. What of you got?[p]Thanks,


  • BBQfan1BBQfan1 Posts: 562
    The Virginian,
    Marinate in 1 oz Gentleman Jack. Coat with Swamp Venom or Firewalk. Indirect at 275 for 45 mins per side.
    Call 'em Flap Jacks! LOL
    sorry man, it's 3 am; that's all I gots.....

  • The Virginian, In a blender put:
    4 cloves garlic
    1 jalopeno pepper(seeds optional)
    cilantro to taste
    juice from 1 orange
    juice from 2 limes
    S & P to taste
    I also add some chipotle paste
    blend until liquid. Marinade for at least 2 hours, but less than 8 hrs. Grill at 600F until its to your liking.

  • The Virginian,[p]Tequila
    Lime Juice
    Lemon Juice
    Orange Juice
    Garlic (Lots and lots)
    Onions (1 large)
    Black Pepper
    Cilantro (a whole bunch)
    a little cumin
    Olive oil[p]And NO salt in the Marinade. Go light on the tequila or not at all. I have marinated it both with and without tequila, both are good.[p]
    Grind it all up in the food processor, then drizzle the olive oil in the running food processor to make a "paste" like mixture. It will be juicier than a paste, but you get the idea.[p]Smear it on the meat toss in fridge. I have heard that you can marinade too long and make the meat mushy. I have not had that issue and I have marinated for 9 hours one time and over night another time. I noticed no texture difference between the two. Both times it was choice grade flank steak from Sams.[p]I just did a sear on these at about 700 degrees over lave like coals, and it was cooked rare-ish. Throw in a chunk of mesquite for flavor.[p]
    Salt the beef while its cooking. After the juices start to come out one side, salt it, wait for the salt to liquify, then flip it. Repeat for other side.[p]




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