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By Fraya Berg for Food Network Kitchen

Fraya is a chef and a contributing writer at Nutrient Network.

Historically, flap meat was one of the cuts of beef that butchers kept out of the meat example for a reason: they were saving it for themselves. Much similar skirt steak and hanger steak, it'southward becoming more widely known and popular, and therefore easier to find in markets everywhere. Here's what y'all need to know.

What Is Flap Meat?

Flap meat, also known as bottom sirloin butt, is a cut of steak from the same surface area of the cow as flank steak, but farther back and closer to the round and shank.

Flap steak has a similar texture and grain to flank, hanger and skirt steaks, meaning you can cook it in the aforementioned way and should slice it beyond the grain when serving.

Flap steaks tend to come to the market at iii to 4 pounds, whereas skirt and flank steaks average around 2 pounds. Cost-wise, flank and flap steaks are almost the same. Skirt tends to be more expensive due to higher demand (since it's popular with restaurants).

How To Cook Flap Meat

Marinate it. With the same texture as flank, skirt and hanger steak, flap meat takes quite well to marinades. Marinades tenderize flap meat'due south grain and infuse it with flavour. Prick the steak all over with a fork and then submerge it in marinade for upwards to 6 hours.

Leave the steak in 1 big piece. It's a long cut of meat so you might exist tempted to cut it into a few smaller pieces. Resist the urge: leaving it as i piece makes it easier to flip.

Cook quickly over loftier heat. Flap steak is a very call back cutting, so information technology'll melt in a matter of minutes on the stovetop or on the grill. High heat ensures the outside volition get a practiced char but the within won't overcook. The coarseness of the grain lends itself to taking the steaks a fleck by medium rare for the best flavor and texture.

Rest the steak. Allow the steak residual for five minutes covered in foil.

Slice against the grain. Commencement, cut the long slice of steak into several smaller pieces by slicing with the grain. And then, slice each slice confronting the grain to achieve tender results.

Substitute for Flap Meat

We've already talked almost skirt, flank and hanger steaks: they are the best substitutes for flap meat. The opposite is also truthful: flap meat steaks can also stand in for them. This is good data to keep in mind when any of them are on auction.

Flap Meat Steak Recipes

Yeah, these recipes call for skirt steak. But you tin use flap meat instead if you find it.

A thirty-minute marinade infuses flap meat or skirt steak with zesty lime season. The steak cooks for less than 10 minutes, making it perfect for a weeknight dinner.

Loosely inspired by bulgogi, this steak is marinated for several hours in cola and then quickly grilled. Expect big flavor and tender results.

Oregano, mint, garlic and olive oil bring the flavors of Hellenic republic to the skirt or flap steaks you grill for these gyro sandwiches.

Flap and skirt steak are like blank slates: they can take on the flavors of cuisines from around the globe. With pesto you're in Italian republic – tomorrow y'all tin exist in Mexico, Greece or Korea.

Christopher Testani , 2013, Christopher Testani

Peppers, potatoes and onion come together in a saute that cooks equally quickly as the steaks.