How to Cook Center Cut Beef Sirloin
Flap steak is a delicious and inexpensive way to enjoy steak.
Even though it isn't as expensive as other cuts of beef, it's still completely delicious and goes great with fresh chimichurri. You've got to try this meat!
Recommended:
- How To Make Sticky Rice In A Rice Cooker
- Muffin Pan vs Cupcake Pan: What Is The Difference?
- Best End Grain Cutting Board
WHAT IS FLAP STEAK?
Flap steak is a 1′′ thick steak cut from a cow's sirloin. The cut will be available as a whole 12-14′′ long muscle or as individual 4-6 inch steaks.
Because the flap is made from sirloin, it lacks the melt-in-your-mouth texture of rib eye or tenderloin.
Despite this, it's jam-packed with delicious beef flavor. And when it's cooked correctly and cut correctly, it's incredibly delicious and tender.
One of the advantages of this cut of meat is that it is not a frequently requested cut at the butcher counter, so it is often quite affordable.
Even though it is not as prized as other steaks, it is an excellent choice for a family dinner. Without breaking the bank, you can feed your entire family steak.
SIRLOIN FLAP STEAK
In the grocery store, you can usually find flap steak labeled as "flap steak" or "sirloin flap steak."
Both names refer to the same cut of meat, and you can be confident that you're getting the same thing regardless of the name.
People frequently dismiss sirloin cuts because they are not the most marbled or tender, and the flap steak is one of these. Personally, I believe that we should eat all parts of the animal.
Buying and eating flap steaks is a great way to get your hands on a lesser-known cut of beef and explore the larger world of beef.
MAKING A TOUGH CUT TENDER
Just because a piece of meat is tough doesn't mean it can't be deliciously tender in every bite. There are a few things you can do to make it more tender.
- A marinade that is acidic.
- Tenderizer for meat (either an enzyme powder or a mallet or other spiky tool).
- It's being cooked quickly and hotly.
- Proper slicing (against the grain). A granton blade slicing knife (affiliate) will slice meat like butter.
We're basically doing everything except the tenderizer in this recipe, though olive oil is slightly acidic and will help tenderize very slightly.
HOW LONG TO MARINATE STEAK?
The general rule is that the longer the flavors marinate, the stronger they will be.
Because this is a strong-flavored marinade, you can marinate the steak for as little as an hour, but I prefer to marinate it overnight.
This allows the marinade to penetrate the flap steak and tenderize it. You can also use a spiky tenderizing tool (affiliate) to help the marinade and tenderize the steak even more.
GRILLED FLAP STEAK
Flap steak, unlike many other popular steaks, is not as tender as many other cuts, but that's okay! It's fine if you have to chew your food.
Many people want their steak to be so tender that all they have to do is move it around in their mouth and let it fall apart.
While the flap steak does not have a shoe leather texture, it will be tender enough to eat if cooked and cut correctly.
Flap steak is delicious when cooked on the grill. Allowing it to cook for 4-6 minutes per side (about 8-12 minutes total) over high heat on the grill ensures that the steak cooks thoroughly, allowing it to remain tender and juicy.
I also like to top it with a super simple chimichurri sauce to add more flavor and moisture to the beef.
HOW TO GRILL FLAP STEAK?
Flap meat, also known as sirloin bavette steak, is a popular ingredient in fajitas and carne asada.
Before seasoning the meat or putting your steak on the grill, make sure you pat the steaks dry when you remove them from the package.
Grilling time for gremolata steak is determined by your personal preference for doneness. 8 to 10 minutes total, or 4 to 5 minutes per side. If your meat is less than an inch thick, you can reduce the cooking time to 3 – 4 minutes per side.
This cut of meat is frequently sold as a single long piece, particularly at big-box stores (I'm looking at you, Costco). You might be able to find it in smaller steak sizes at the grocery store or butcher.
FINISHING SAUCE
If you dislike cilantro, you could substitute something else for the cilantro chimichurri. To make your own A-1 steak sauce, combine 1/2 cup tomato ketchup and 2-3 tablespoons Worcestershire sauce.
Or try something daring, like creamy Jalapeno sauce or pesto alfredo sauce! A southwest flap steak would also be delicious with some fresh homemade pico de gallo.
HOW TO REMOVE SILVER SKIN FROM STEAK?
- When purchasing a whole piece of meat, the underside of the steak will have tough silver skin that must be removed before cooking.
- I remove this connective tissue with my boning knife. Slide the tip of the knife between the silver skin and the meat to accomplish this.
- Work the knife carefully along the skin, gliding back and forth along the meat and pulling the silver skin away at the same time.
- It will take some practice, but the more you do it, the easier it will become. You can also request that the butcher do this for you.
- After you've trimmed the beef, you'll probably notice that one end is thinner than the other. Cut it at the point where the thickness begins to change.
- When grilling your steaks, you can remove the thinner half to prevent it from overcooking while leaving the thicker half to cook for a little longer.
TOP TIPS FOR GRILLING FLAP STEAK
- Flap steak is best grilled, but it can also be seared in a heavy cast-iron skillet.
- Before you begin cooking, examine the grain to determine which direction you should slice against.
- Because marinade can burn, I usually wipe it off before grilling.
- Cook for 4 to 6 minutes per side on high direct heat, or until the internal temperature reaches 130° F for medium-rare.
- The ideal temperature is medium-rare. This cut is not rare enough, and it can be chewy. It can become tough if overcooked.
- Don't be afraid of charring the grilled meat. Just not on the entire steak; it adds another flavor and smokiness to it.
- Allow it to rest uncovered for 10-15 minutes before slicing against the grain. Slicing against the grain removes the long muscle fibers, resulting in a more tender texture when served.
Frequently Asked Questions
What is sirloin flap steak used for?
Flap steak is commonly ground for hamburger or sausage meat in many areas, but in some parts of New England it is cut into serving-sized pieces (or smaller) and referred to as "steak tips," and it has gained popularity among some bistro owners serving steaks because it is less expensive than other cuts.
Is sirloin flap meat tender?
Sirloin flap meat, also known as sirloin tip, is derived from the bottom sirloin butt in the same area as tri-tip. This is a very versatile cut that can be tender and flavorful while remaining relatively inexpensive. It is relatively lean and absorbs marinade well.
How do you use flap meat steak?
It's delicious cooked whole or sliced into thin strips. It's unbeatable cubed and skewered. It has a coarse texture that holds marinades and seasonings. It's also delicious as a slow-cooked braise, where it falls apart into tender shreds, similar to Cuban ropa vieja.
Is flap steak good for fajitas?
Skirt steak, flank steak, or flap meat are the best steaks for fajitas. All three cuts of meat have a good, beefy flavor, absorb marinades well, and cook up relatively tender when cooked quickly over high heat.
Description
Flap steak (similar to flank or skirt steak) marinated in shallot, garlic, and rosemary before grilling to perfection: it's a crowd pleaser or for two, and will leave enough for meals for the week. A low-cost cut with a high-cost flavor.
- 2 to 3 poundflap steak
- 2 tsp.Diamond kosher salt
- 1 tsp.freshly ground black pepper
- To make the marinade, combine all of the ingredients in a food processor, blender, or hand immersion blender.
- Season the steak liberally with Kosher salt and freshly ground pepper to taste. Coat the steak with the marinade on all sides and set aside for at least one hour, but preferably 12 hours, before grilling.
- Get the grill ready for high-heat cooking.
- Wipe away any excess marinade from the meat (if desired), then grill the flap steak for 4 to 6 minutes per side, or until the internal temperature reaches 130° F for medium-rare or 140° F for medium.
- Remove from the grill and rest for 10 to 15 minutes on a cutting board before slicing against the grain to serve.
Notes
You can use the same marinade if you substitute flank steak or skirt steak.
- Category: Beef
- Method: Steak
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 439kcal
- Sugar: 4g
- Sodium: 134mg
- Fat: 3g
- Saturated Fat: 1g
- Carbohydrates: 4g
- Protein: 6g
- Cholesterol: 104mg
Keywords: Flap steak recipe, grilled flap steak recipe, easy flap steak recipe, flap steak, steak recipe
inspired by: https://www.pookspantry.com/easy-grilled-flap-steak-gremolata-recipe/
Source: https://beefsteakveg.com/simple-flap-steak-recipe-year-sirloin/
0 Response to "How to Cook Center Cut Beef Sirloin"
Post a Comment