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Sirloin Flap Steak??

11 years ago

I saw this today for the first time in the market. So I am marinating it in an Asian sesame dressing. It looks a little like between a skirt steak and a flank steak texture wize. I plan to broil it and slice it against the grain and have it with an Asian-type salad. Have any of you prepared this and am I on the right track??

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Comments (10)

User
11 years ago
You should grill it on the BQ. In Boston this is called Steak Tips... with restaurants that sell nothing but Tips with Salad and Fries.

We buy this in 5 pound bags in the summer, whole... which gets cut up into "Tips" like what you see on kabobs.

It can be broiled but most home broilers do not give out enough heat to do it right. And there is no other way to cook this. Well, no other way you should cook it, anyway. It should be cooked no more than medium. But preferably rare to medium rare is best. If you got it whole or in long strips, either leave it as strips or cut into tips, but make the tips large enough so that they won't overcook more than medium rare. Cut each 'strip" into 3 or 4 at the most large triangular tips.

It is delicious! You can marinate it, but you can grill it without one, too. It has a nice "chew" to it and it's very juicy and tasty!

I have finally found this in Florida..none of the butchers or supermarkets had any idea what it was.

Enjoy! It is very good eating.
mustangs81
11 years ago
I just bought flap steak yesterday (yes, in FL and the butcher was knowledgeable on how to prepare it). I am grilling it as advised by the butcher, he said it's best if not rare, he knows I do steaks rare.

I'll report back.
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User
11 years ago
He said NOT rare? If so, that isn't true, at all.

E
User
Original Author
11 years ago
WOW! I just got finished slicing up this puppy - I broiled it medium rare. (Way too windy today for grilling, DH isn't home yet and I don't do grills.) This is delicious! And surprisingly tender. I keep picking at it, if DH doesn't get home soon, there will be only salad left for his dinner.
dcarch7 d c f l a s h 7 @ y a h o o . c o m
11 years ago
Sirloin Flap Steak is great. Tasty and not too expensive cut of meat. I make it all the time.

The problem is because it is kind of thin and of varying thickness. It is difficult to get it done right, to get it not overcooked or undercooked the entire piece of meat.

I cheat by using my sous vide cooker, which guarantees 100% done-ness exactly the way I like it cooked.

I guess grilling will give you better control than broiling.

dcarch
User
11 years ago
Ok,
If you do a search you will, in fact, see that it is said it is best not rare...but... a big but... if you scroll down and look at the steak on the cutting board, I wouldn't call that medium... true, it's not blue rare, but to me, it's rare...to medium rare, just like I said...there is a rosy red color, not pink, and you can see all those juices on the board.

I hope you both enjoy it..it is one of my favorite cuts of meat. I love Rib Eye, Skirt Steak, Filet Mignon and Flap/Steak Tip. And whereas Skirt can be pan fried, Flap can't.

I don't know where in Florida either of you live but if you are anywhere near Penn Dutch in Margate and Hollywood they often have it for 4.99 a pound and sometimes it can be had for 3.99 a lb. Choice. Penn Dutch has great prices on meat. Loin Lamb Chops are also to be had for 4.99!Swoon! ;)

Anyway, enjoy your steak tips!

E

Here is a link that might be useful: Steak Tips/Flap
User
11 years ago
Oh Rita,
I'm so glad you enjoyed it! It took me 2 years to find this in Florida! I thought I would never see it again.

I flew up to Boston and on the way back I stopped at the supermarket...I filled my carry-on with it! It was a same day trip and I didn't need the carry-on, only brought it so I could fill it with steak! The crew at Jet Blue understood, completely... they had eaten it in Boston and couldn't get it in other cities! I did this twice!

I sometimes eat with an asian marinade like you did, but it is also really good marinated and tossed in BBQ sauce or any kind of vinaigrette type dressing/marinade, too

Also, d'arch is right.. it is flatter and thinner in some parts when bought whole... that is why I either leave it in strips (if need be, you can cut the skinny ends off) or cut the strips into large triangular tips, for a more even cooking finish.

Like I said, it is juicy, tasty, very tasty, with a nice chew!

E
User
Original Author
11 years ago
I broiled it on high whole, so there were areas that were more done but it was great. Believe it or not, I bought it at Publix. (For those who don't live in Florida, it's the biggest food chain here.) This is the first time I've ever seen it or even heard of it. I like it better than skirt, flank, or london broil. I hope they continue to sell it, I'd like to try it grilled and for fajita's.
User
11 years ago
My Publix doesn't carry it. I get mine at BJ's....speaking of fujita's, when I finally found a supermarket butcher who knew what it was he told me that any city that had a higher Hispanic population would have markets that carry it...and he mentioned that fujita's were made with it. He said the Winn-Dixie's and Publix markets in Miami would definitely have it.

It's probably just as well that my Publix doesn't carry it.. it would be very expensive, I'm sure. Their meat prices are crazy and the seafood, OMG, the seafood.. out-of-their-fricken-mind expensive. Swordfish at 33.00 bucks a lb!

E
whgille
11 years ago
Hi Rita - I will be looking for that cut of meat, since I am familiar with the beef tips that I had it while I lived in Mass. I even forgot about them till now.:)

Silvia

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