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Flap steak is an often overlooked, budget friendly sirloin. On the grill or cooked indoors, make this recipe for a delicious grilled steak!
What is Flap Steak?
Flap steak is a delicious, budget friendly cut of sirloin beef. The cut is much thinner and longer than a top sirloin, because it comes from the bottom sirloin butt, which is near where a beef tri-tip comes from.
If you’re having trouble finding this cut of beef in the meat section, it might be labeled as bavette sirloin or bavette steak.
As mentioned earlier, if you don’t want to use sazon, feel free to use any dry or wet seasoning of your choice.
Preparing and Cooking Flat Meat
Just like skirt and flank steak, flap meat should be marinated with either an all purpose bbq dry rub or a wet steak marinade. It’s best cooked quickly on high, dry heat, either on a grill or under an oven broiler.
For the best flavor and texture, cook the meat to rare or medium-rare. If you cook the steak much longer, it becomes chewy and tough.
If you aren’t a fan of cilantro, you may want to use something other than cilantro chimichurri. You could make homemade A-1 steak sauce by combining 1/2 cup tomato ketchup with 2-3 tablespoons Worcestershire sauce.
Want some other ideas for grilling beef?
You can never go wrong with a bacon wrapped filet mignon! Another quick recipe to make is grilled flank steak. You can enjoy it as is, or use it to make flank steak tacos.
This post, first published on Kevin is Cooking on Sept 2, 2013, was last updated with new content on Aug 28, 2021.
Southwest Flap Steak
- Season flap steak on both sides with sazon seasoning or steak spices of your choice. Transfer steak to a plate and allow it to rest at room temperature for 20 minutes.
- Preheat grill to 400°F.
- Grill meat to your liking, but I recommend keeping this one on the rare side (it tends to be a little chewy), 6 to 8 minutes total for medium-rare. Transfer to a plate, tent with aluminum foil and allow meat to rest for 10 minutes.
- Slicing with the grain, divide flap meat into three or four pieces, then rotate each piece 90° and cut thin slices against the grain.
- Drizzle cilantro chimichurri over each serving of flap steak and serve immediately.
- Flap meat is a thin cut of beef sirloin
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.