Flap steak

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Cut of beef

title: "Flap steak" type: doc version: 1 created: 2026-02-28 author: "Wikipedia contributors" status: active scope: public tags: ["cuts-of-beef"] description: "Cut of beef" topic_path: "general/cuts-of-beef" source: "https://en.wikipedia.org/wiki/Flap_steak" license: "CC BY-SA 4.0" wikipedia_page_id: 0 wikipedia_revision_id: 0

::summary Cut of beef ::

::data[format=table title="Infobox food"]

FieldValue
nameFlap steak
imageBottom Sirloin (beef cuts).svg
captionBeef cuts
typeBottom sirloin cut of beef
no_recipesy
no_commonsy
::

|name=Flap steak |image=Bottom Sirloin (beef cuts).svg |caption=Beef cuts |type=Bottom sirloin cut of beef |no_recipes=y |no_commons=y ::figure[src="https://upload.wikimedia.org/wikipedia/commons/3/36/Flap_meat.jpg" caption="Flap meat"] ::

::figure[src="https://upload.wikimedia.org/wikipedia/commons/6/68/Flap_steak.jpg" caption="Flap steak"] ::

Flap steak, or flap meat (IMPS/NAMP 1185A, UNECE 2203) is a beef steak cut from the obliquus internus abdominis muscle of the bottom sirloin. It is generally very thin, fibrous and chewy, but flavorful, and often confused with both skirt steak and hanger steak.

It is very common in France (bavette) and in other countries such as Brazil (fraldinha), Argentina, and Uruguay (pulpon de vacio). The cut is often mistranslated as "flank steak".

Use

Flap meat is a thin, fibrous and chewy cut that is marinated, cooked at high temperature to no more than rare and then cut thinly across the grain. In many areas, flap steak is ground for hamburger or sausage meat, but in some parts of New England (US) it is cut into serving-sized pieces (or smaller) and called "steak tips". It has seen increasing acceptance from some bistro owners serving steaks, as it is less expensive than other cuts, (tenderloin, shortloin, and ribeye in particular) and, if prepared correctly, is enjoyed by cost-conscious diners.

Flap steak is popular in Mexican cuisine, where it is made into carne asada. It is typically marinated in citrus juice and Mexican spices, then grilled hot until charred on the outside, then diced or sliced thin and used in tacos, tortas, fajitas, and other dishes calling for thin beef steak.

References

References

  1. Aliza Green. (2005). "Field Guide to Meat: How to Identify, Select, and Prepare Virtually Every Meat, Poultry, and Game Cut". Quirk Books.
  2. Duggan, Tara. (16 March 2005). "Butchers' best-kept secret / Seldom-seen flap meat is giving better-known steaks a run for the money". The San Francisco Chronicle.
  3. (17 May 2023). "The Origins of Steak Tips, a Uniquely New England Dish".
  4. (August 24, 2022). "Steak Tips Are a Massachusetts Specialty You Should Try".
  5. (30 May 2018). "Steak Tips? East Coast and West Coast Differ on Sirloin Tips and Tri-Tip - Just Cook by ButcherBox". ButcherBox.
  6. (25 March 2014). "The Big-Flavor Grill: No-Marinade, No-Hassle Recipes for Delicious Steaks, Chicken, Ribs, Chops, Vegetables, Shrimp, and Fish". Potter/TenSpeed/Harmony.
  7. J. Kenji López-Alt. (21 September 2015). "The Food Lab: Better Home Cooking Through Science". W. W. Norton.
  8. Sally Pasley Vargas. (20 April 2017). "The Cranberry Cookbook: Year-Round Dishes From Bog to Table". Globe Pequot Press.
  9. (February 2, 2022). "What Is Flap Meat? And How to Cook It".

::callout[type=info title="Wikipedia Source"] This article was imported from Wikipedia and is available under the Creative Commons Attribution-ShareAlike 4.0 License. Content has been adapted to SurfDoc format. Original contributors can be found on the article history page. ::

cuts-of-beef