Flap Steak Help needed

Big'un · December 2008

Hi gang, and especially AZRP,
I purchased the smallest flap steak I could find, it was 13.2 lbs. Is there a good way to cut this thing down so that I can freeze part of it? And then, whats the best way to take this thing on? TIA. Yall ROCK!

Frank from Houma · December 2008

13 lbs!? Are you sure you didn't get a brisket

:laugh:

I would just cut it into the portion sizes you want. I hot tubbed mine for an hour and then a tad of olive oil and salt and pepper. The first one I did I pulled at 130 or so. AZRP will tell you to cook it a little more. Did that my second go round and I think he is right - of course he learned that from Desert Filly.

Celtic Wolf · December 2008

Where did you find a flab steak that is 13 pounds?

You sure it's not FLANK or Skirt Steak.

mad max beyond eggdome · December 2008

13lb flank steak or skirt steak??? thats as hard to believe as a 13lb flap steak. .. maybe he meant 13oz.. ..that would be more like it. ..

AZRP · December 2008

Not sure I can help you, the largest one I've seen wouldn't even go a pound. When Kim cooked the ones at the fest she hot tubbed them then grilled them. -RP

Celtic Wolf · December 2008

You'll have a better chance of getting a Flank steak that big than you would a flap steak.

Rooster K · December 2008

Could it be a Sirloin tip roast? I think that they come from a similar area on the animal.

Celtic Wolf · December 2008

Nope.. Like Max's Hangers the Flap Meat comes from the Diaphragm. It's even similar in appearance, but it's actually part of the Flank.

Big'un · December 2008

I'm gonna take a picture!

Big'un · December 2008

Restaurant depot! It was the smallest one.

Big'un · December 2008

Sorry, I posted and then got swamped.

Ok, these are the pics, obviously it isn't what Desert Filly put out against Max. We need to stop calling DFs entry flap meat. So what can I do with it now? Can I cook it whole, or do I need to cut it down.

Flap Steak or Flap Meat
This cut comes From the loin of the beef from a smaller muscle that is frequently further processed into marinated steaks or fajita strips.

Celtic Wolf · December 2008

I'll be damned.. OK I'd start by cutting it in to 10-13 smaller "steaks".

I marinate mine in a combination of Soy Sauce, Worcestershire Sauce and Balsamic Vinegar. 1/2 cup of each of the first two ingredients and a 1/4 of the last. Couple Tablespoons of dry mustard powder and 1/4 cup of EVOO.

Mix the Marinade up about an hour ahead to let the flavors blend.

Marinate the steaks for about an hour. You want these rare to medium rare. Like the hanger anything after that and they start getting tough to chew.

How long will depend how thick they are, but 135 center temp is good. No need to hot tub them, but you can if you want.

Darnoc · December 2008

From the questions you have been asking of late it seems like you are a recent member of Restaurant Depot.All of that stuff looks neat and a lot of it you will not find in the local grocery stores.Names that are not familiar to you .That was my first impression when I looked at all of that beef with names I did not what they were and how I could cook them up.Like the old saying goes you can learn something new every day.Hope the cook turns out.

Big'un · December 2008

How thick should I cut the steaks? BTW, this one was by far the smallest, some went up to 24 lbs.

Celtic Wolf · December 2008

3/4" to 1" thick.

That is the way I get them from Costco.

Big'un · December 2008

Thanks, I think I'll learn not to scratch my head so much! :woohoo:

Big'un · December 2008

Thanks Pete!

Celtic Wolf · December 2008

Make sure you cut the steaks with the grain so you can cut them against the grain when served.

Flap Steak Help needed

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