Ding ding ding! mystery meat winner

AZRP

Max hit what the mystery meat from last night was, flap steak. They said it is cut out near the tri-tip. The butcher shop said they sell a lot of it and tried to call it flap steak, but the customers insist on calling it ugly steak. He said that no matter how you cook it you can't go wrong, even well done. Way to go Max! -RP

Smokey

Looks kinda like skirt steak ta' me, but not laid out flat!

AZRP

Its thicker than skirt and much more flavorful. You'll get to find out at Eggtoberfest, Max and the Filly are going to have a steak throwdown. That should be a sight. :woohoo: -RP

East Cobb Eggy

AWW YEAH!!!

That sounds great. Can't wait for the EGGtoberfest.

Greg

Haggis

With all that marbling, it must be graded USDA Prime!

:woohoo:

AZRP

Didn't ask but that store is where I buy prime meats, they sell a lot of it. -RP

emilluca

That makes sense. The next time you can in a store look at the Tip Steaks, There are 3 muscles involved. This is the piece on the bottom or closest to the round steak bone that is where it is getting it's flavor.
The 2 large muscle are sometimes called "Patio Steak" The muscle used will often have a silver skin about 1 iih. wide that was next to the round bone.
From Cooks Illustrated:
GOOD CUT FOR PAN-SEARING: Flap Meat Steak (ALTERNATE NAMES: Top sirloin tips, beef sirloin tips, sirloin tip steak, sirloin flap meat for tips) Shopping Tips: Varies widely in size. Ask for a 1-pound steak of even thickness. Avoid small strips of meat or large steaks that taper drastically at one end. Tasters' Comments: "Great beefy flavor" is the main selling point. Praised as "tender and fun to chew" and "never mushy."

mad max beyond eggdome

i thought so. ..like i said, the time i had it, i was sure it was hanger steak, taste and texture is almost identical .... try a marinade of soy sauce and shallots next time. .. . remove from the marinade and pat dry, then simply grill direct at around 500 degrees till its done. ...great stuff ... .

gonna be a fun throwdown ...flap vs. the hanger. ... filly vs. the mad-one. .. . lets get it on!!. .i'm already getting psyched for october!!!!!

Poolman

RP,
Been away from the forum for too long. "Flap meat" is sold at the latin markets in the DC area, usually for less than $5.00 per pound. IMHO it has better flavor than skirt steak, especially for fajitas. If you remember my fajitas from the Waldorf Eggfest 2007 (which fell the fifth of May), they were flap meat marinated for 48 hours. Anyway, I'm happy to see all of your great posts. Keep up the great work!

Poolman

AZRP

Hey man good to see ya, where ya been? I hope the chemical biz is better than the rest of the recreational swimming industry because this year absolutely sucks. -RP

Egg-N-Tino

Flap steak was recently introduced to me and it is an awesome cut of beef.

We like to cut it thin, marinate it in salsa and serve fajitas out of the CI skillet off the Egg.

Welcome to the new world of Flap