Flap steak
In today's article we will explore the fascinating history of Flap steak, a topic that has captured the attention of people of all ages and has been the subject of debate and study over the years. From its origins to its influence on modern society, Flap steak has left an indelible mark on history. Through detailed and in-depth analysis, we will seek to understand the importance and impact of Flap steak in different areas of life, as well as its continued relevance today. We will discover how Flap steak has shaped our beliefs, our values and our interactions with the world around us, and how it continues to be a topic of relevance and meaning today. Join us on this journey of discovery and reflection about Flap steak, a figure or topic that continues to arouse interest and curiosity.
.svg) Beef cuts | |
| Type | Bottom sirloin cut of beef |
|---|---|
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,[1]: 14 but flavorful, and often confused with both skirt steak[2] 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.[2] 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".[3][4][5] 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.[6]: 60 [7]: 630 [8]: 49
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.[9]
See also
References
- ^ Aliza Green (2005). Field Guide to Meat: How to Identify, Select, and Prepare Virtually Every Meat, Poultry, and Game Cut. Quirk Books. ISBN 978-1-59474-017-6.
- ^ a b 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. Retrieved 20 May 2013.
- ^ Blumenthal, Rachel Leah (17 May 2023). "The Origins of Steak Tips, a Uniquely New England Dish". Boston Magazine. Retrieved 2023-07-21.
- ^ Bleier, Evan (August 24, 2022). "Steak Tips Are a Massachusetts Specialty You Should Try". InsideHook. Retrieved 2023-07-22.
- ^ Keohane, Dennis (30 May 2018). "Steak Tips? East Coast and West Coast Differ on Sirloin Tips and Tri-Tip - Just Cook by ButcherBox". Just Cook. ButcherBox. Retrieved 2023-07-28.
- ^ Chris Schlesinger; John Willoughby (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. ISBN 978-1-60774-528-0.
- ^ J. Kenji López-Alt (21 September 2015). The Food Lab: Better Home Cooking Through Science. W. W. Norton. ISBN 978-0-393-24986-6.
- ^ Sally Pasley Vargas (20 April 2017). The Cranberry Cookbook: Year-Round Dishes From Bog to Table. Globe Pequot Press. ISBN 978-1-4930-2810-8.
- ^ Berg, Fraya (February 2, 2022). "What Is Flap Meat? And How to Cook It". Food Network. Retrieved 2023-04-22.
