The food lab better home cooking through science ( PDFDrive ) 408
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liveinanareawheresellingitinstripsorcubesisthenorm
(suchasNewEngland),insteadaskthebutchertosellyoua
wholetrimmedflap.Thisgivesyoumoreoptionswhenyou
get it home.As it is a relatively lean cut, there’s not really
any need to spring for Prime-grade flap; the Choice stuff
willtastejustasgoodandcostsless.
Trimming:Flapmeatgenerallyrequiresverylittletrimming;
removeanysilverskin.
Cooking:MoresothananyothercutIknowof,flapmeatis
pretty terrible when it’s cooked rare. You can see for
yourself when it’s still raw: this is some mushy-ass meat.
Onlybycookingittomedium-rareormediumcanyougetit
firm enough to not squish around in your mouth as you
chewit.
Flap meat works particularly well on the grill. It doesn’t
require the extreme heat of skirt steak, and it doesn’t have
thefatflare-upproblemsofshortribs,whichmakesitpretty
simpletocook.Justbuildahotfireononesideofthegrill,
layontheflap(afterseasoningit,ofcourse),andflipevery
minuteorsountilitgetstoatleast125°Fatitsthickestpart.
Slicing and serving: Flap meat has an extremely coarse
grainwithanobviousdirection:itrunscrosswisealltheway
down the steak.This makes it hard to cut against the grain
into thin bite-sized pieces (you’d end up with strips sliced
lengthwise).Instead,thebestthingtodoitfirstdivideitinto
three or four pieces, slicing with the grain, then to rotate
each of those pieces 90 degrees and thinly slice them
againstthegrain.
