Rich G
TVWBB Honor Circle
I've seen packages of beef at Costco labelled Flap Meat many times, and this week finally picked up a package to see what I could do with it. It appears to have some characteristics of skirt steak and flank steak combined into a single cut. The piece I grilled tonight had decent amounts of fat interspersed among the muscle, the beef flavor reminded me of skirt steak, and it seemed to respond well to a similar hot/fast cook that I would use for skirt and flank.
I ended up just using a marinade recipe that I found on the 'net (olive oil, chili powder, coriander, cumin), and it was "eh". I think this cut has great potential for fajitas, etc.
Anyone play around with flap meat at all and have a "go-to" recipe that they like? I think it needs a long marinade, and that fajita type of seasoning would do it justice.
Good thing is that I have more from the same package Food Saver'd up and waiting on great input from y'all.
Any thoughts?
Thanks,
Rich
I ended up just using a marinade recipe that I found on the 'net (olive oil, chili powder, coriander, cumin), and it was "eh". I think this cut has great potential for fajitas, etc.
Anyone play around with flap meat at all and have a "go-to" recipe that they like? I think it needs a long marinade, and that fajita type of seasoning would do it justice.
Good thing is that I have more from the same package Food Saver'd up and waiting on great input from y'all.
Any thoughts?
Thanks,
Rich