Heard about it a few years ago. Supposedly similar to hangar steak, but not as big of a pain to trim? Was at RD and finally saw some, so I bought the small package. I assume it's a hot n fast grill like hanger or skirt? Any other tips & tricks?
Flap Meat?
- Thread starter LYU370
- Start date
rexster314
is one Smokin' Farker
I use it instead of skirt steaks for fajitas. We love it
Dustin Dorsey
Full Fledged Farker
Great for fajitas. Beats inside skirt any day.
BGEChicago
is one Smokin' Farker
Andy,
Thanks for the info, going to try it! Never really thought about this cut before.
Thanks,
Greg
Thanks for the info, going to try it! Never really thought about this cut before.
Thanks,
Greg
Yeah, stopped at RD on the way home from the winter bash to get some half pans. Next thing you know, there's beef short ribs, flap meat, tri tips, STL spares & shrimp on my cart. No idea how they got there... ¯\_(ツ)_/¯
Never tried it before, we'll see how it is.
drunkenmeatfist
is Blowin Smoke!
That was my nickname in high school.
ound: long haired hippie
Full Fledged Farker
flap meat...I think I know her
bryonlr
is one Smokin' Farker
And just where did you meet my ex????????
BGEChicago
is one Smokin' Farker
Andy,
It was great meeting you today! Now don't go and blame me for talking about RD for your purchases today :-D
Thanks,
Greg
It was great meeting you today! Now don't go and blame me for talking about RD for your purchases today :-D
Thanks,
Greg
Robert
is Blowin Smoke!
Curious what the price per pound was?Heard about it a few years ago. Supposedly similar to hangar steak, but not as big of a pain to trim? Was at RD and finally saw some, so I bought the small package. I assume it's a hot n fast grill like hanger or skirt? Any other tips & tricks?
I was in the RD in Kansas City last weekend and noticed some good prices on some meats. Wasn't able to purchase any as we had not planned to go there, but went on a whim because the other couple had never been. Will be going back in May though.
Thanks,
Robert
You did good Andy!
Besides the funky name, IMHO flap rules over flank, hanger, skirt or inside skirt cuts. I've had all the similar cuts and I'll take flap all day. It's readily available in CA and is the go to for carne asada here. So much so that most of the time it's more expensive than ribeye.
You have to do a little trimming (not complicated at all) and throw it on the grill for hot and fast like a steak.
:nod:
Cut into thick strips are also an option
Cook it on a grill. About the only cut I like grilled on a gasser
Or griddle
They also make a killer kabob
Besides the funky name, IMHO flap rules over flank, hanger, skirt or inside skirt cuts. I've had all the similar cuts and I'll take flap all day. It's readily available in CA and is the go to for carne asada here. So much so that most of the time it's more expensive than ribeye.
You have to do a little trimming (not complicated at all) and throw it on the grill for hot and fast like a steak.
:nod:
Cut into thick strips are also an option
Cook it on a grill. About the only cut I like grilled on a gasser
Or griddle
They also make a killer kabob
Wow, thanks! Lot of good ideas. Love me a nice big piece of skirt on a bed of sauteed onions. Sounds like this might fit the bill nicely since most of the inside skirt here has been pretty lousy as of late and outside skirt is well over $10/lb. if you can find it.
$4.83
Options are endless with this cut. All the other cuts mentioned included skirt are and inside skirt (hard to come by here also) are great but flap has a distinct awesome flavor that I prefer over the others. Obviously cut against the grain.
frayedend
Full Fledged Farker
Here in Massachusetts they cut flap meat into strips and call it sirloin tips. Good stuff.
Bigpappa1
Knows what a fatty is.
That looks amazing! Great cook!
Did it turn out good and tender? No mater what I do it seems like I struggle with tenderness when it comes to skirt, flat iron, or hangar, and one other that I can't think of right now.
Did it turn out good and tender? No mater what I do it seems like I struggle with tenderness when it comes to skirt, flat iron, or hangar, and one other that I can't think of right now.
Thanks!
I think the key is to cook it to at least a medium and most importantly cut against the grain.
Robert
is Blowin Smoke!
Seems like a good price when compared to Skirt at almost $7.00 at local Sam's Club. Going to have to put that on my May RD shopping list.
Thanks Andy
Looks and sounds Great Andy
