Beef flap or flap steak is a cut from the lower sirloin. It’s a long, thin cut that resembles skirt steak or hanger steak, though they come from a different part of the animal.
You can stuff and roll a beef flap, as I did in a previous blog, but it’s really hard to beat the flavor of a slab of beef that was simply marinated and thrown on the grill.
Though the beef flap is a relatively thin piece of meat, I carefully butterfly it by slicing it lengthwise with a sharp knife, to get 2 thinner pieces that really absorb the marinade.
1 lb. (or more!) beef flap steak, sliced lengthwise
2 tablespoons balsamic vinegar (red wine vinegar works just as well)
4 tablespoons extra virgin olive oil
1 teaspoon oregano
1 teaspoon parsley
1/2 teaspoon granulated garlic
1/2 teaspoon granulated onion
salt and pepper
To make the marinade, combine everything but the beef in a bowl and whisk to mix thoroughly. Place the beef in a large Ziploc bag and add the marinade. Squeeze the bag so that the marinade reaches every part of the beef. Squeeze the air out of the bag, zip it tightly, and place it in a bowl (in case of accidental spillage) in the fridge. Let it marinate overnight, squeezing the bag every few hours to let the marinade do its job. Remove the bag from the fridge about an hour before grilling so the meat comes to room temperature.
Light a hardwood fire. When the coals are really hot, place the steak on the grill and sear each side. Then flip to sear the other side. Flip again to get those fancy diamond marks on the beef. Then flip again.
The meat has little fat, so it should be nicely seared on the outside, but still medium-rare on the inside. Let it rest before slicing. When slicing, cut the beef on an angle against the grain.