beef loin tip steak (flap meat) - info please
- jen kalb
Hey I am really weak on meat nomenclature and cooking. I just purchasesed a big pack of the above cut at costco - what are the best cooking methods? Does it have other common names?
Many thanks for any help you can give.
I, generally, marinate it in a 2/1 mix of olive oil to lemon juice. Add some dried herb like oregano and/or thyme (rosemary in small quantities) and some garlic(optional), salt and pepper, mix till thick and marinate for an hour or so. Grill or broil until done to your liking.
I could be wrong but I believe that the french would call this cut Onglet, and as long as it is kept rare it is one of the best steak cuts, otherwise braise as you would other tougher cuts. I would recommend it rare though, its still a tad chewey but tastes good, with chunkey fries, French ( not Frenches ! )mustard, and a bottle of Cotes de Rhone. Did anyone mention chocolate mousse for pudding........... oh I'm back in Paris again.
re: Phil Laurie
I saw a package of "flap meat" at Sam's Club yesterday. I've never seen anything labeled "onglet", so I'm not sure what that's supposed to look like. What I saw (and have purchased in the past) is marbled strips of beef, about 1"x1-1/2"x8", slightly wider at one end than the other. This is a cut of meat I've seen over the years with many different names, all of them undoubtedly unofficial. It normally costs less than $4 a pound.
Good for grilling and stir fry.
Onglet is the French word for what we call hanger steak, which is a very different cut of meat (sadly, hanger become trendy, which means the cheap secret cut of meat my father got from our butcher virtually every week in my childhood has become hard to find and definitely not cheap; stop rant). The loin tip is actually a muscle in the round, and is sometimes referred to as sirloin tip.
I think ironmom is right...it is not onglet or hanger steak, but a cut of the sirloin tip (I think). It is like a coulotte steak. Nicely marbled, but a bit tough. I have had good luck pounding the steaks until rather flat, marinating in teriyaki, and grilling like skirt steak. They do take some tenderizing. I have braised them like short ribs, and they are very tasty that way.
This article explains it - http://articles.sfgate.com/2005-03-16...
Flap meat, flap steak. Called bavette d'aloyau in France, this fan-shaped cut is an extension of the T-bone and Porterhouse on the short loin.
Flank. This is a large rectangular cut from the flank section with noticeable fibers running through it. Often used in stir-fries.
Flatiron, top blade steak. Not easy to find in markets, this popular restaurant steak is located on the chuck or shoulder. It's tender but has some gristle.
Hanger, hanging tender, onglet (in French). This long, narrow muscle hangs off the kidney over the plate; hence the name. It's also called butcher's steak because some butchers apparently would keep it for themselves before it became popular.
Skirt. This cut is also labeled as fajita meat in this country because of its common use in Tex-Mex cooking. There is an inside skirt and an outside skirt. The outside skirt is the diaphragm muscle.
Tri-tip. Also sold as a roast, this triangular piece from the sirloin is great on the grill. Bi-Rite's Carne Asada