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Flap Steak and other delicacies (pic heavy)
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berrygood
Posts: 372
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.
Ready
Sliced
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
Wings
Whew! I'm exhausted just putting this together. Good day everyone.
I also included some other pics from recent cooks. Hope you all enjoy.
Ready
Sliced
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
Wings
Whew! I'm exhausted just putting this together. Good day everyone.
Comments
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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.
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Jeremy, how prodigious!!!!!! Everything you cooked looks awesome.
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HungryMan wrote:
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.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 meenie wrote:
Thx for the compliments, Rebecca. I got behind on posting.Jeremy, how prodigious!!!!!! Everything you cooked looks awesome. -
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
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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.
Kim -
Jeremy,
Wow you have been busy. Nice cooks all!
SteveSteve
Caledon, ON
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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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