So I guess you’re never too old to learn.
That’s the conclusion I came to recently as I tried a new cut of beef to bar-b-cue. FLAP steak (yes flap) is the happy middle ground between skirt steak (too thin and fatty) and flank steak (too tough.) My local grocer actually carries this cut of beef..I don’t know why I never saw it in the case before.
To marinate, I first used my fork to poke holes all around on both sides. Then I put the beef into a large Ziplock bag and poured in a decent amount of marinade. I let it sit in the fridge over night, turning the bag over the next morning so that the sauce would distribute evenly on both sides.
I then patted the meat with a paper towel so it wasn’t dripping, and placed it on my pre-heated gas grill set on high..about 7 minutes on either side with the lid down. You may only cook for five on each side if you prefer your meat more red than pink.
I let the meat sit for AT LEAST five minutes (Do not skip this part) before cutting into thin slices on the bias. This would be great for fajitas, steak sandwiches, or salads.
I’m not sure what was the bigger contributing factor to the tenderness and deliciousness of this meat..the “flap” cut itself, or these new Allegro marinades that I tried for the first time and absolutely fell in love with.