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| Flap meat... Now what? http://www.cookaholics.org/viewtopic.php?f=12&t=2791 |
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| Author: | beccaporter [ Thu Dec 27, 2012 1:30 pm ] |
| Post subject: | Flap meat... Now what? |
I got my market to order me flap meat. I went ahead and bought what they received. It is over 6 lbs. Now I have to figure out exactly what I should do with it. Is it good as 100% of a burger grind? Shish kebabs? |
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| Author: | Paul Kierstead [ Thu Dec 27, 2012 1:34 pm ] |
| Post subject: | Re: Flap meat... Now what? |
I'm very fond of it cooked as steak. It has a very nice beefiness and a pleasant chew. I usually SV it to make it a little more tender, but it could be grilled straight up too. I treat is the same as flank steak, but prefer it over flank (it has more fat usually, and is more beefy). |
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| Author: | ldkelley [ Thu Dec 27, 2012 2:57 pm ] |
| Post subject: | Re: Flap meat... Now what? |
We grill it over high heat, very rare. Sliced thin with some good salt and fresh pepper, it is very beefy and satisfying. |
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| Author: | Amy [ Thu Dec 27, 2012 7:08 pm ] |
| Post subject: | Re: Flap meat... Now what? |
I agree with Lisa about thinly sliced. It can be too chewy if sliced thickly. Amy |
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| Author: | SilverSage [ Fri Dec 28, 2012 5:34 am ] |
| Post subject: | Re: Flap meat... Now what? |
Since I discovered flap meat, I haven't bought flank. I think it has a better flavor and is juicier, due to the higher fat content. Plus, Costco carries it for about $5 a pound. Since it has little or no waste, it's quite economical - dare I say cheap? I cut the large slabs down into 1-2 pound chunks and freeze. It cooks up so fast, that it makes a quick weeknight supper after work. I often heavily season it with a rub, then grill (or pan grill it) and slice it up for fajitas or tacos. Sometimes I marinate it in Italian or Mediterranean flavors, then serve sliced with risotto or polenta. Because of it's very open grain, it sucks up flavors from rubs & marinades well. Make sure you don't overcook it, and slice it thinly across the grain. |
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| Author: | Tim [ Fri Dec 28, 2012 7:32 pm ] |
| Post subject: | Re: Flap meat... Now what? |
Hi, My Costco, only 200 miles away, carries wonderful boneless short rib. Great for hamburgers, Kalbi, stir-fry or Korean BBQ. Always flavorful and surprisingly tender. Then there's that luscious USDA Prime rib steak at only $17/pd. Tim |
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