Sirloin Flap Steak, Vacio, Bavette 1.5 -2.5 Pounds
SIRLOIN FLAP COOKING METHODS AND TIPS
TYPICAL COOKING METHODS
- Grilling
- Broiling
- Skillet
- Stir-Fry
GENERAL COOKING RECOMMENDATIONS
Flap meat should be marinated to add flavor, then cooked over high heat to at least medium-rare.
The coarse texture of flap meat makes it perfect for marinades -- liquid can nestle in all sorts of nooks and crannies, and slightly tenderize the meat. Because the texture of the meat is slightly rubbery, this isn't a cut to cook rare. Cook it at least to medium-rare to tighten up the fibers and make for an easier bite.
Once you've cooked a sirloin flap, always cut it against the grain. This technique will break up the long muscle fibers of the cut, and make it easier to chew.
SIRLOIN FLAP FAQS
IS SIRLOIN FLAP A GOOD CUT?
Sirloin flap is a good cut for marinating, grilling, and serving in slices. It's also good for kabobs or stir-fry.
WHAT IS A SIRLOIN FLAP BEST FOR?
This cut is at its best served in small pieces. You can grill the entire cut, and slice small pieces off, or cut slices first and cook them over high heat, such as with kabobs or stir-fry.
IS SIRLOIN FLAP THE SAME AS SKIRT STEAK?
Sirloin flap and skirt steak come from different parts of the animal. The Flap comes from the sirloin section of the animal, close to its back while skirt steak comes from the plate, nearer to the midsection. The cuts do look similar. Both are long with a clear grain and coarse texture.
ARE FLAP STEAKS TENDER?
Flap steaks are of medium tenderness. According to the research of food scientists, the muscle that flap steaks come from is the 13th most tender on the animal.
INTERESTING FACTS ABOUT SIRLOIN FLAP
In the UK, this cut is known as the thin flank. The French call it "bavette" which means bib. The Spanish term is "vacio" which means empty or void.
Flap steak is extremely popular for Asian and Southwestern flavor preparations because it takes on marinades so well. Like flank steak and skirt steak, it's popular for use in stir-fry and fajitas.