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Flap

berrygoodberrygood Posts: 372
edited November -1 in EggHead Forum
I ran across some rarely seen flap meat the other day at Whole Foods. From what I understand, it is a little-known but great piece of beef. The butcher compared it to flank - "only better."

From what I understand, tenderness can be tough to attain. I plan to use it for Mexican on Saturday. Any advice/feedback would be appreciated. Gracias.
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Comments

  • It's perfect for tacos, and it's really great if you marinate it and cook at high temp quickly. I'm still waiting for my first egg, but I've often made this on a gasser - it's from epicurious: blend equal parts maple syrup, balsamic vinegar, and soy sauce with some garlic, salt and pepper. Let the meat marinate for about a half hour. Then cook over high direct heat for about 8 minutes total. Let it rest, and slice against the grain.

    For tacos marinate in equal parts olive oil and soy sauce, with a little less white vinegar, lime juice, a little cumin, s&p, and some heat--cayenne, ancho, or your fav (I pretty much splash and dash the rest, don't really measure). This version should marinate a bit longer - up to half a day. Grill the same way, and after it rests chop it up for carne asade tacos. Good luck!
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  • Vincent ChaseVincent Chase Posts: 146
    Berrygood, I have some frozen and FoodSaver'd in my freezer, so I'll follow your posts to see what you thought of it and how you prepared it. I remember reading that a lot of restaurants use the flap meat for their steak tips, so maybe that'll help you understand the cut you're working with a little better, and ground control's recipes look great and seems to be in the ballpark of what you were looking for.

    Best of luck to you!
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  • berrygoodberrygood Posts: 372
    Thanks for the responses. I'll post pics on Saturday.
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