|Nutrition Facts (per serving)|
|Servings: 5 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 25g||31%|
|Saturated Fat 7g||35%|
|Total Carbohydrate 3g||1%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Sirloin flap meat, sometimes called sirloin tip, comes from the bottom sirloin butt in the same area as the tri-tip. This is a very versatile cut that can be tender and extremely flavorful, and best of all relatively inexpensive. It is relatively lean and it takes up marinade very well. Try this recipe to experience a great cut of beef. This recipe goes well with grilled vegetables or a creamy potato salad.
Flap steak can be mushy if you cook it rare, so plan to cook it medium-rare to medium. That will result in a tender steak that will be more enjoyable to chew.
- 2 pounds sirloin flap steak
- For the Marinade
- 1/3 cup cider vinegar
- 1/4 cup olive oil
- 1 tablespoon water
- 2 teaspoons onion powder
- 2 teaspoons chili powder
- 2 teaspoons salt
- 2 teaspoons Worcestershire sauce
- 2 teaspoons red wine vinegar
- 2 teaspoons paprika
- 2 teaspoons ground cumin
- 1 teaspoon dried marjoram (1 tablespoon/15 mL if using fresh)
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder (or 2 fresh cloves, minced)
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
Gather the ingredients.
Place the flap steaks into a resealable plastic bag.
Combine marinade ingredients together and pour over the steaks, making sure all surfaces are well coated. Carefully let air out of the bag, seal, and place into refrigerator for 2 to 8 hours.
Pre heat grill for medium-high heat. Remove the steaks from the bag and place them onto the grill grate. Cook, turning occasionally, for 20 to 25 minutes, or to your desired doneness.
Once cooked, remove the steaks from the heat and place them onto a cutting board. Let steaks rest for 5 minutes before slicing.
- Flap steak has a coarse grain and the orientation along the short axis of the meat which makes it hard to slice it against the grain. If you just started cutting slices across the narrow axis you'd be slicing with the grain and have stringy cuts. If you bought the flap steak already cut, that's not a problem. But if you bought the full flap steak cut, you'll need a trick to slice it after grilling. It's best to divide a large flap steak into sections that you can then turn 90 degrees to slice against the grain.
- Discard the marinade after the meat is done marinating. Contact with the raw meat contaminates it with potentially harmful bacteria. Marinade should never be used for basting or making a sauce unless you bring it to a boil and simmer it for a few minutes to ensure the bacteria are killed. If you want to use the same marinade for other purposes, it's best to make a separate batch that has not been in contact with raw meat.