Flap steak is a versatile and affordable cut of beef that can be used in a variety of dishes from fajitas to steak salads. According to chef Michael Taus, it is less expensive than premium cuts like ribeye and tenderloin, while still offering rich flavor and a coarse texture perfect for seasoning and marinating. Flap steak, which hails from the bottom sirloin butt, can be prepared through various cooking methods and remains juicy and tender when cooked correctly. It is often referred to by other names, such as bavette or bistro steak.
"Flap steak is versatile and works beautifully in dishes like fajitas, tacos, stir-fries, and sandwiches," says Taus. "It's also a great option for steak salads or thinly sliced topping rice bowls."
Although it's an inexpensive cut, flap steak is loaded with beefy flavor, has a coarse texture that lends itself to seasoning and marinating, and can be prepared in a wide variety of ways.
Flap steak is relatively lean, but when cooked right it remains juicy and tender.
Flap steak comes from the bottom sirloin butt, the same part of the animal that holds the tri-tip. Flank steak, by contrast, is taken from the lower chest or abdomen.
Collection
[
|
...
]