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Flap Steak and other delicacies (pic heavy)

berrygoodberrygood Posts: 372
edited 12:24AM in EggHead Forum
Recently, I purchased a flap steak, a hard-to-find cut that makes nice fajita meat. As advised, I marinated overnight in a sweet teriyaki sauce and egged at 400 to medium. Verdict: interesting and tasty meat - similar to hangar - that I will try again.

I also included some other pics from recent cooks. Hope you all enjoy.



Plated with egged tilapia tacos

More cooks

Belly bacon

Stuffed pork

ABTs ready for popping

Italian sausage sammies

Flank and jalapeno cornbread

(World's best) burger ;)


Whew! I'm exhausted just putting this together. Good day everyone.


  • HungryManHungryMan Posts: 3,470
    I see flap steak at RD. I will have to try it. I had no clue what it was. If it's anything like hanger, that's good.
  • eenie meenieeenie meenie Posts: 4,393
    Jeremy, how prodigious!!!!!! Everything you cooked looks awesome. :)
  • berrygoodberrygood Posts: 372
    HungryMan wrote:
    I see flap steak at RD. I will have to try it. I had no clue what it was. If it's anything like hanger, that's good.
    I didn't either until a retired butcher recommended it, calling it as the best kept secret in th biz. Lemme know how you like it.
  • berrygoodberrygood Posts: 372
    eenie meenie wrote:
    Jeremy, how prodigious!!!!!! Everything you cooked looks awesome. :)
    Thx for the compliments, Rebecca. I got behind on posting.
  • AZRPAZRP Posts: 10,116
    We have found that flap steak is better when cooked to well done, don't really know why but when I cooked it medium rare it was tough but well done melted in your mouth. -RP
  • Desert FillyDesert Filly Posts: 1,042
    I love flap steaks. Our butcher here calls them Ugly steaks. Once in a while he'll have the kobe flaps....yummm. Next time you cook one...try it well done with JUST salt and pepper. No need to marinate over night. We also hot tub them. Just a little info...since I did win the "throw down" with these a couple of years ago at Eggtoberfest....I won't mention who lost. LOL

    Enjoy...these are on my list for next weeks red meat.

  • Little StevenLittle Steven Posts: 28,817

    Wow you have been busy. Nice cooks all!



    Caledon, ON


  • I like my sirloin flap w/just s&p, too..and a nice squeeze of lime after it leaves the grill.
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