I‘ve posted several blogs on flap meat. The only place we ever find it is at Costco, so we load up on it when we go there. Flap steak is cut from the bottom sirloin and is sometimes call beef loin tip. It is less tender than more expensive steaks, but has a great beefy flavor. It is ideal for marinating and needs to be cooked quickly on high heat for medium rare.
Although it has the reputation for not being very tender, we don’t seem to have that experience. It is well-marbled and flavorful and sometimes called bavette, but bavette can also refer to flank steak, which is a different cut altogether.
Our steak marinated for the full eight hours, and then we grilled it for about 12 minutes total for medium-rare at 125°. The original recipe indicated to cook the meat for 20-25 minutes, that would be well-done, a no-no in our house!
Some of our strips had thick and thinner ends. You may want to cut the thinner portions off and add them to the grill a few minutes after the thick pieces have cooked. This will ensure the meat is all cooked to the same temperature, if that is your desired outcome. (Discard any leftover marinade.)
Our accompaniments were roasted Brussels sprouts with thyme and a divine Roasted Rosemary Butternut Squash and Shallots.
Marinated Sirloin Flap Steak
- 2 lbs. sirloin flap steak
- 1/3 cup cider vinegar
- 1/4 cup olive oil
- 1 Tbsp. water
- 2 tsp. onion powder
- 2 tsp. chili powder
- 2 tsp. salt
- 2 tsp. Worcestershire sauce
- 2 tsp. red wine vinegar
- 2 tsp. paprika
- 2 tsp. ground cumin
- 1 tsp. dried marjoram (1 Tbsp. if using fresh)
- 1 tsp. black pepper
- 1/2 tsp. garlic powder (or 2 fresh cloves, minced)
- 1/2 tsp. ground ginger
- 1/2 tsp. 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.
- Preheat the grill for medium-high heat.
- Remove the steaks from the bag and place them onto a hot grill grate over direct flames. Cook, turning occasionally, for 12 to 15 minutes for medium-rare at 125°, 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.
- Serve with your favorite sides and enjoy!
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