Many people confuse flap steak with cuts like hanger, flank, or skirt steak. Even though these cuts are similar in flavor, tenderness, and how you cook them, they’re not the same. You can use them interchangeably in recipes, but it’s important first to understand their differences. Additionally, if you ever see “bavette steak” on a menu or in the store, that’s just another name for flap steak.
What is Flap Steak?
Flap steak (flap meat, bavette steak) is a cut of beef from the bottom sirloin. It’s a pretty fatty and long cut known for its strong, beefy taste. When it’s cooked just right, you’ll get a juicy, intensely beefy taste with a tender bite that’s not overly tough and chewy. The best methods for cooking flap steak are grilling or pan-searing – it shines when cooked to medium-rare or medium. Be careful not to go too rare, or it might feel a bit raw; on the other hand, overcooking it past medium will make it tough. And remember, always slice it against the grain for maximum tenderness.
Flap steak is one of those beef cuts that offers both versatility and affordability. Its naturally coarse texture absorbs marinades well, boosting its flavor and making it much more tender. You can cook it whole on the grill or in a skillet, then slice it thinly to reveal its deliciousness. Flap steak shines in recipes across various cuisines, especially Mexican and Asian recipes like fajitas, stir-fries, or even a steak salad.
What Are The Other Names for Flap Steak?
Flap steak is also known as bavette steak, sirloin bavette, bottom sirloin flap, bistro steak, flap meat, bottom sirloin butt, and sirloin flap steak in the United States.
Where Does Flap Steak Come From on the Cow?
Flap steak comes from the bottom sirloin butt. You’ll find this cut in the abdominal area of the cow, close to the bottom. This hardworking muscle is constantly used when the cow walks and twists, giving the meat its unique flavor and a tougher texture.
How to Slice Flap Steak?
Flap steak has a coarse, pronounced grain running along its length – slicing along those grains will make each bite tough and chewy. Always slice flap steak against the grain to enjoy a more tender bite. I’ve included a photo to show you the grain’s direction and the best way to slice.
Since the flap steak is fairly long, it’s a good idea to divide it into smaller sections before slicing it against the grain.
The Bottom Line
In this article, I’ve touched on the basics of flap steak. Curious to know more about the flap steak? Check out my other article, “What is Bavette Steak: Its Location, Size, Names, and Flavor Profile” – Bavette is just another term for flap steak. That’s why I suggest that article – it has all the deeper details, so I don’t have to double up on the info here.