flap meat results: tasty but not tender

The Virginian · February 2006

I ended up mixing the two marinade recipes offered by the generous patrons of this board for fajitas made with flap meat. The meat was very flavorful, but it was also very chewy. We cooked it on a hot fire to 140 degrees, and cut it thin across the grain. Is this just going to be a chewy piece of meat no matter how it is prepared, or is there something I should be doing differently? [p]Thanks,
Brett

Eggecutioner · February 2006

The virginian,[p]How long did you marinade it? Maybe you should have marinaded it longer, that would help tenderize it. [p]E

The Virginian · February 2006

Eggecutioner,
8 hours.

Eggecutioner · February 2006

The Virginian,[p]Seems like that would have been long enough. Maybe it's the flap meat. I haven't used that. The meat I used is Choice flank, doesn't seem like it would be more tender. Did you let it rest before you sliced her up? I just don't know. I would say try it again, and go for a longer marinade.[p]E

flap meat results: tasty but not tender

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