Description
Looking for a delicious grilling option? This flap meat steak recipe will elevate your barbecues with simple tips for great flavor. Discover how!
Ingredients
For the perfect flap meat steak recipe, you’ll need:
For the Steak:
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- 2 pounds flap meat steak
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- 2 tablespoons olive oil
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- 1 tablespoon kosher salt
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- 1 teaspoon freshly ground black pepper
For the Marinade:
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- ¼ cup soy sauce (low-sodium works well)
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- 3 tablespoons Worcestershire sauce
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- 3 tablespoons olive oil
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- 4 garlic cloves, minced
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- 1 tablespoon brown sugar
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- 1 tablespoon Dijon mustard
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- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
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- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
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- ½ teaspoon red pepper flakes (optional)
Instructions
In a medium bowl, whisk together soy sauce, Worcestershire sauce, olive oil, minced garlic, brown sugar, Dijon mustard, rosemary, thyme, and red pepper flakes until well combined. The marinade should look glossy and emulsified. This aromatic blend is what transforms a good steak into a great one, so don’t rush this step!
Examine your flap meat and trim any excess fat if desired, though I like to leave a thin layer for flavor. If the steak is particularly thick or uneven, consider butterflying it or using a meat mallet to create a more uniform thickness—this ensures even cooking. Pat the meat dry with paper towels to help the marinade adhere better.
Place the steak in a large ziplock bag or shallow dish and pour the marinade over it. Massage the bag gently to ensure the meat is evenly coated. Seal the bag, removing as much air as possible, or cover the dish with plastic wrap. Refrigerate and let marinate for at least 2 hours, though overnight delivers the best flavor penetration. If you’re like me and sometimes forget to plan ahead, even 30 minutes will make a noticeable difference!
About 30 minutes before cooking, remove the steak from the refrigerator to allow it to come to room temperature—this promotes more even cooking. Preheat your grill to high heat (about 450-500°F). While waiting, remove the steak from the marinade and pat it dry with paper towels. This step is crucial for achieving that perfect sear.
Oil your grill grates well to prevent sticking. Place the flap steak on the hottest part of the grill. For medium-rare (my family’s preference), grill for about 3-4 minutes per side. Because of its uneven thickness, you may find some parts cook faster than others—perfect for families like mine where everyone prefers a slightly different doneness!
Remember that flap steak is best enjoyed medium-rare to medium. Cooking beyond medium can make it tough, so resist the temptation to leave it on “just a little longer.”
This may be the hardest step, but it’s absolutely essential! Transfer the grilled steak to a cutting board and tent loosely with foil. Let it rest for 5-10 minutes to allow the juices to redistribute throughout the meat. If you skip this step, all those flavorful juices will end up on your cutting board instead of in each delicious bite.
Identify the direction of the grain in the meat (the lines running through it) and slice thinly AGAINST the grain. This shortens the muscle fibers and results in a more tender bite. Serve immediately with your favorite sides for a meal that will have everyone reaching for seconds.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: grilling
- Cuisine: American
Nutrition
- Serving Size: 4 ounces
- Calories: 250
Keywords: flap meat steak recipe, how to grill flap steak, bavette steak marinade, affordable steak cuts, sirloin flap grilling