best way to use/cook sirloin butt-flap

[julieapfel]

hey there! I have about 2 pounds of beef sirloin butt-flap meat at home and I want to use it to its full potential. I hear that it makes for good fajitas. I am kind of a meat-cut jargon dummy so am a little confused if this is also the same cut that steak tips are made from. Either way, I'd love some suggestions for the best ways to utulize my meat! I don't have a grill unfortunatley so it would have to involve indoor methods. Thanks!

[fourunder]

Sirloin Flap meat is often used at the carving station for many catered affairs. The basic preparation is to marinate in Soy Sauce and then grill. Very good flavor.

[joonjoon]

Flap meat is my favorite cut for the money!

Fajitas or any mexican-style preparation works well with flap meat.

I love making galbi with it.

Also love cooking it simply with salt and pepper and eating it with some chimichurri.

[julieapfel]

Thanks for the tips and info! Carne asada sounds great - I will have to find a good recipe. What do you think would be a better surface for cooking it - a Cuisinart Griddler or a Lodge cast iron skillet?

[joonjoon]

I would personally go with a skillet - but regardless of which one you go with make sure you get the pan nice and hot!

[bushwickgirl]

I second that, cast iron, very hot.

[gimlis1mum]

ooo, wish I'd seen this thread sooner. I had some butt flap too, from our meat CSA, that I didn't know what to do with. I ended up braising & and using it in rice cake soup for Lunar New Year.

joonjoon, when you use flap meat for galbi, do you slice it thin before marinating? Or do you marinate the strip of meat, cook it and then slice it?

[joonjoon]

It sort of depends on how the butcher's cut it. Some times the cuts come thin enough where i just grill it straight up...other times if it's too thick i'll slice it down to my preferred thickness. Either way it makes delicious galbi!

[ipsedixit]

Lucky you. This is one of my favorite cuts.

Like skirt or flank steak flap meat benefits from marinating and being cooked on high dry heat whether grilled broiled pan-fried or stir-fried.

I like to prepare a marinade with freshly toasted and ground cumin and coriander seeds, ancho chili powder, allspice, salt and pepper, and olive oil.

Put the flap meat in a large ziploc bag with the marinade, stick in the fridge overnight (or at least 6 hours).

Get your grill nice and hot, like "el fuego" hot, then grill about 6-8 minutes on each side (depending on thickness). Let it rest for 10 minutes and then slice against the grain.

[bushwickgirl]

That, carne asada or a stir fry. Flap meat benefits from marinating and being cooked on high, dry heat, whether grilled, broiled, pan-fried or stir-fried. It's vital to cut the steak very thinly across the grain, and it is at its best not too much past medium-rare. The flap steak is from the bottom of the sirloin and, with most meat cuts, has a few other names.

http://imgs.sfgate.com/c/pictures/200...