over 2 years ago
Even if you've never heard of flap meat (it sounds weird, doesn't it?) you might think it looks familiar. Flap meat looks very much like skirt steak. Okay, maybe you've never cooked skirt steak either, but it still might look like something you've seen before, since skirt steak is commonly used for fajitas.
Both skirt steak and flap meat benefit from short, high-heat cooking, being served somewhat rare and sliced against the grain. Done properly, it's a flavorful and tender cut.
You can marinate the meat if you want to add flavor, but it's not necessary. Since I wasn't looking for a particular flavor profile, I went with a very simple preparation.
Leftovers make great tacos - just heat a pan, drop in a tiny bit of oil, and cook very quickly, moving the meat constantly. You don't want to cook the meat much more - you're just trying to warm it up for serving.
Serves - varies by the amount of meat prepared
- Flap meat
About an hour before grilling, take the meat out of the refrigerator and let it come to room temperature.
Sprinkle with salt, pepper, and paprika, and grill on high heat until one side is nicely browned - just a few minutes. If you want the nice crosshatch grill marks, you can turn the meat 90 degrees halfway through cooking, but since you'll be slicing it prior to serving, it's not going to matter.
Turn the meat over and cook on the second side until it has reached the desired doneness. Keep in mind that the meat will continue cooking after you take it off the grill, so leave it slightly underdone. Let the meat rest for 10 minutes before slicing.
When you slice the meat, look for the direction the grain is running - it's very easy to see in this meat - and cut across the grain.
- 0 calories
- 0g total fat
- 0g saturated fat
- 0mg cholesterol
- 0mg sodium
- 0g carbohydrate (0g dietary fiber, 0g sugar)
- 0g protein