Flap meat, also known as sirloin tip, is one of the most tender and flavorful cuts for your dollar. The key is to use a great spice rub for flavor and to slice thinly against the grain for tenderness.
Spice-Rubbed Grilled Flap Meat (Sirloin Tip) Recipe
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1 tablespoon whole black peppercorns, toasted
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1 teaspoon coriander seed, toasted
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1 teaspoon fennel seed, toasted
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1 teaspoon cumin pods, toasted
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1 teaspoon red pepper flakes
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1/2 teaspoon dried oregano
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2 medium cloves garlic, minced (about 2 teaspoons)
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2 tablespoons vegetable or canola oil
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1 whole flap meat steak, 2 to 2 1/2 pounds
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Kosher salt
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Combine pepper, coriander, fennel, cumin, red pepper flakes, and oregano in a mortar and pestle and grind until coarsely crushed. Alternatively pulse in a spice grinder or food processor until coarsely crushed (not powdered). Transfer to a small bowl. Add garlic and oil and mix with a fork to combine. Rub spice paste over all surfaces of meat, massaging it to work mixture into crevices.
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Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.
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Season steak liberally with salt. Place over hot side of grill and cook, turning frequently, until an instant read thermometer inserted into the thickest part registers 125°F and a charred crust has formed on the surface (if threatening to burn, cook over middle of grill or over cool side of grill as necessary), about 8 to 10 minutes total. Transfer to a cutting board and tent with foil. Let rest for 5 minutes.
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Cut steak into quarters cross-wise (with the grain), then rotate each quarter by 90°F and slice thinly against the grain. Serve immediately.
Special equipment
Grill
This Recipe Appears In
- The Best Inexpensive Steak For The Grill Part 4: Flap Meat (Sirloin Tip)
| Nutrition Facts (per serving) | |
|---|---|
| 637 | Calories |
| 40g | Fat |
| 3g | Carbs |
| 64g | Protein |
Show Full Nutrition Label
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| Nutrition Facts | |
|---|---|
| Servings: 4 | |
| Amount per serving | |
| Calories | 637 |
| % Daily Value* | |
| 40g | 51% |
| Saturated Fat 13g | 63% |
| 145mg | 48% |
| 627mg | 27% |
| 3g | 1% |
| Dietary Fiber 1g | 4% |
| Total Sugars 0g | |
| 64g | |
| Vitamin C 1mg | 5% |
| Calcium 53mg | 4% |
| Iron 9mg | 47% |
| Potassium 992mg | 21% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Flap meat, also known as sirloin tip, is one of the most tender and flavorful cuts for your dollar. The key is to use a great spice rub for flavor and to slice thinly against the grain for tenderness. Spice-Rubbed Grilled Flap Meat (Sirloin Tip) Recipe 1 tablespoon whole black peppercorns, toasted 1 teaspoon coriander seed, toasted 1 teaspoon fennel seed, toasted 1 teaspoon cumin pods, toasted 1 teaspoon red pepper flakes 1/2 teaspoon dried oregano 2 medium cloves garlic, minced (about 2 teaspoons) 2 tablespoons vegetable or canola oil 1 whole flap meat steak, 2 to 2 1/2 pounds Kosher salt Combine pepper, coriander, fennel, cumin, red pepper flakes, and oregano in a mortar and pestle and grind until coarsely crushed. Alternatively pulse in a spice grinder or food processor until coarsely crushed (not powdered). Transfer to a small bowl. Add garlic and oil and mix with a fork to combine. Rub spice paste over all surfaces of meat, massaging it to work mixture into crevices. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate. Season steak liberally with salt. Place over hot side of grill and cook, turning frequently, until an instant read thermometer inserted into the thickest part registers 125°F and a charred crust has formed on the surface (if threatening to burn, cook over middle of grill or over cool side of grill as necessary), about 8 to 10 minutes total. Transfer to a cutting board and tent with foil. Let rest for 5 minutes. Cut steak into quarters cross-wise (with the grain), then rotate each quarter by 90°F and slice thinly against the grain. Serve immediately. Special equipment Grill This Recipe Appears In The Best Inexpensive Steak For The Grill Part 4: Flap Meat (Sirloin Tip) Nutrition Facts (per serving) 637 Calories 40g Fat 3g Carbs 64g Protein Show Full Nutrition Label × Nutrition Facts Servings: 4 Amount per serving Calories 637 % Daily Value* 40g 51% Saturated Fat 13g 63% 145mg 48% 627mg 27% 3g 1% Dietary Fiber 1g 4% Total Sugars 0g 64g Vitamin C 1mg 5% Calcium 53mg 4% Iron 9mg 47% Potassium 992mg 21% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. (Nutrition information is calculated using an ingredient database and should be considered an estimate.)
