Cookaholics Bulletin Board

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?

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).

We grill it over high heat, very rare. Sliced thin with some good salt and fresh pepper, it is very beefy and satisfying.

I agree with Lisa about thinly sliced. It can be too chewy if sliced thickly.

Amy

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.

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