Flap steak is a great and inexpensive steak for the grill. It’s cut from the bottom sirloin butt, about the same region where the tri-tip comes from. While fibrous and chewy, it’s packed with flavor. The trick is to cut it cross grain. What I like to do is first divide it into three or four pieces, slicing with the grain, then to rotate each of those pieces 90° and slice each piece thinly against the grain.
The flap steak, similar to skirt and flank steak, takes on a seasoning or marinade well and is best cooked on a high, dry heat, either grilled or broiled. In tonight’s dinner we did a nice dry rub of my version of Montreal Seasoning and grilled it. Served with a nice Chunky Chimichurri sauce, some crispy tots and a salad and we were set!
- Season flap steak on both sides with Montreal Seasoning. Let marinate for at least 20 minutes.
- Preheat grill to 400°F.
- Grill meat to your liking, but I recommend keeping this one on the rare side (tends to be a little chewy), 6 to 8 minutes total for medium-rare. Let rest on a plate, uncovered, 10 minutes.
- Divide it into three or four pieces, slicing with the grain, then rotate each of those pieces 90° and slice each piece thinly against the grain.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.