How to Cook Beef Loin Flap Meat to Perfection

Beef loin flap meat, also known as sirloin flap, is an underrated and delicious cut of beef. With its robust flavor and texture similar to skirt steak, flap meat is ideal for grilling, pan-searing, marinating, and stir-frying. Follow this guide to learn everything you need to know about cooking flap meat, from choosing the right cut to flavorful marinades and foolproof cooking techniques.

What is Beef Loin Flap Meat?

Beef loin flap meat comes from the sirloin section of the cow, right near the flank and round cuts.
It is sometimes labeled as “flap steak”, “flap meat”, “sirloin flap”, or “bavette steak”.
Flap meat has a coarse grain and loose texture that becomes tender when sliced against the grain after cooking.
It has a robust, beefy flavor similar to hanger and skirt steaks.
Flap meat is budget-friendly and packed with protein. A typical steak averages 1-2 lbs.

How to Choose Flap Meat

Look for flap meat steaks that are bright red in color with some marbling throughout.
Avoid steaks with dry, brown edges or discolored spots.
For maximum tenderness, choose thinner steaks around 1 inch thick.
Plan on approximately 1/2 pound of flap meat per person.

Best Cooking Methods

Grilling – The high, dry heat of the grill nicely chars and caramelizes the exterior while keeping the inside juicy. Grill over direct high heat for just 2-4 minutes per side.

Pan-Searing – Cook in a hot skillet with a touch of oil for a crisp browned crust. Use medium-high to high heat and cook for 3-5 minutes per side.

Stir-Frying – Cut flap meat across the grain into thin strips. Stir-fry over high heat with veggies for quick weeknight meals.

Marinating – Tenderize and infuse flavor by soaking flap meat in a marinade for 2-12 hours. Grilling and pan-searing work best.

Broiling – High heat from an overhead broiler mimics grilling. Keep a close eye to avoid overcooking.

Helpful Tips

Always slice flap meat against the grain after cooking for tender results.
Let steak rest for 5 minutes before slicing to allow juices to redistribute.
Resist urge to cut raw steak into smaller pieces. Cook whole for easier handling.
Use a meat thermometer to check doneness; remove from heat at 135°F for medium-rare.
Add a pat of herb butter on top of steak after cooking for extra richness.

Flavorful Marinades

Tex-Mex – lime juice, olive oil, cilantro, garlic, cumin, chili powder
Teriyaki – soy sauce, honey, garlic, ginger, sesame oil
Greek – lemon juice, olive oil, oregano, mint, rosemary
Chimichurri – olive oil, parsley, garlic, vinegar, red pepper flakes
Bourbon – bourbon, Worcestershire, onion, thyme, garlic

Cooking Times and Temperatures

Beef – Marinated Sirloin Flap – Prep & Recipe

FAQ

What is beef loin flap meat used for?

Beef flap meat is a very thin cut from the bottom sirloin. It has a texture and flavor somewhat similar to skirt steak, but is less prized (and thus less expensive). It’s frequently used in tacos, carne asada, stir fry & other sliced or chopped applications.

Are beef loin flaps tender?

The flap meat steak is cut from the sirloin, so it will not have the same melt-in-your-mouth texture as a rib eye or a tenderloin. Despite this, it’s packed with awesome beef flavor. And when it’s cooked right and cut appropriately, it’s incredibly delicious and extremely tender.

How do you soften flap meat?

Marinate it. Marinades tenderize flap meat’s grain and infuse it with flavor. Prick the steak all over with a fork and then submerge it in marinade for up to 6 hours.

How to cook chuck flap meat?

I use flap meat to make grilled carne asada. I make a marinade from juice of 2 lemons, juice 4 limes, 1-2 jalapenos chopped, bunch green onions chopped, 2 cloves garlic chopped,hot sauce, about 1/4 cup steak sauce. Marinade for at least 2 hours. Cook fast over high heat and get good sear.