How to Cook Flap Steak? 5 Secrets of Flap Meat 

Flap steak doesn’t get the respect it deserves. It’s not flashy like ribeye or hyped like skirt steak. Hell, most people don’t even know what it is. But if you’re chasing big beef flavor without dropping half your paycheck, flap steak is your secret weapon. It’s forgiving, deeply marbled, and cooks in minutes—if you know what you’re doing. But here’s the problem: flap steak can also go wrong, fast. Overcook it, and you’ve got shoe leather. Cut it the wrong way, and it’s tough as nails. This guide will save you from all that. We’ll break down exactly what flap steak is, how to cook flap steak like a pro, and why it should be a staple at your next asado.

What Is Flap Steak?

Flap meeat steak, also known as “bavette” in some butcher shops, is a thin, fibrous cut from the bottom sirloin. Don’t let that throw you—this underdog packs a punch. It’s rich, beefy, and loaded with intramuscular fat that melts beautifully when cooked over high heat. Think of it as a cross between flank and skirt steak, but with even more flavor when done right.

Now, flap steak isn’t winning any beauty contests. It’s irregular in shape and often gets lumped into the “cheap cuts” category. That’s a mistake. Handled correctly, it’s one of the most satisfying steaks you can put on a grill or in a cast iron pan. It absorbs marinades like a sponge, cooks fast, and shines in everything from tacos to chimichurri-covered slices straight off the grill. The key is respecting the grain—and we’ll get to that.

How to Prepare Flap Steak?

Flap steak is incredibly flavorful, but it needs a little help to shine. This is not a salt-and-pepper-and-go situation—unless you like chewing for sport. The texture can be tough if you skip the prep work, so marination is non-negotiable if you want it juicy and tender.

Why Marinating Flap Steak Matters

Flap steak’s coarse grain and natural chew make it the perfect candidate for a bold flank steak marinade. The fibers soak in flavor, and acids like vinegar or citrus help break down connective tissue just enough to make every bite buttery without going mushy.

My go-to flank steak marinade recipe? Olive oil, garlic, soy sauce, vinegar (or lemon juice), mustard, and a touch of honey or brown sugar. You get umami, acid, and a hint of caramelization when it hits the grill. Don’t overthink it—just aim for balance.

How Long Should You Marinate?

Minimum: 2 hours. Ideal: Overnight. Anything past 24 hours, and you risk losing the meat’s character. Keep it in a zip-top bag or shallow dish in the fridge, flipping it once or twice if you remember. Just don’t throw it in a bowl for 20 minutes and expect magic

Secrets of a Delicious Flap Meat

Once your flap steak is properly marinated, don’t blow it on the grill. This cut is easy to cook, but also easy to mess up if you’re not paying attention. These are the essentials I’ve learned after cooking more than I care to admit.

Right Cooking Temperature

Don’t guess. Get a meat thermometer. Flap steak is thin, so the window between juicy and bone-dry is razor-thin. Aim for:

• Rare: 50–52°C (120–125°F)
• Medium-rare: 54–57°C (130–135°F)
• Medium: 60°C (140°F) tops — don’t go higher unless you enjoy regrets.

Stick it on the grill and watch it. It’ll cook fast, especially if it’s already at room temperature. You don’t need to babysit it, but don’t walk away to chat with your guests either when considering flank steak grill time.

High Heat Sear

Flap steak loves high heat. Cast iron, plancha, or straight over charcoal—you want that sizzle. A proper sear gives you that crusty, smoky exterior and seals in the fat. Just one to two minutes per side depending on thickness. If you’re using a pan, don’t be shy with the oil—high heat and a dry pan will ruin the surface.

Pro tip: press it gently into the surface for maximum contact and don’t flip it every 30 seconds. Let it sit and do its thing.

Resting the Meat

You’ve nailed the cook—don’t slice it right away like an amateur. Rest the steak for 5–10 minutes, tented with foil. This gives the juices time to redistribute so you’re not left with a cutting board full of beef soup.

Cutting Against the Grain

This step is non-negotiable. Flap steak has long, visible fibers, and if you cut with the grain, it’s like chewing a rubber band. Turn it perpendicular to those fibers and slice thinly. You’ll feel the difference with the first bite—it’s the difference between “meh” and “holy hell, that’s good.”

Simple & Bold Flap Steak Recipe

This isn’t your average “grill it and hope for the best” beef flap meat steak recipe. It’s designed for maximum flavor, tenderness, and that addictive crust that makes flap steak a cult favorite in Argentine asados and beyond.

Ingredients

For the marinade:

• 3 tbsp olive oil
• 3 tbsp soy sauce
• 1 tbsp balsamic vinegar (or red wine vinegar)
• 1 tbsp Dijon or whole grain mustard
• 1 clove garlic, minced (or 2 if you mean business)
• 1 tsp honey or brown sugar
• Black pepper to taste
• Optional: a pinch of red pepper flakes for heat

For the steak:

• 500g–700g flap steak
• Coarse salt (for seasoning just before grilling)

1. Marinate the Flap Steak

In a bowl or zip-top bag, combine all marinade ingredients. Add the beef flap meat, making sure it’s fully coated. Refrigerate for at least 2 hours, ideally overnight. Flip it halfway through if you remember. If you’re short on time, do a vacuum-sealed marinade — 30 minutes under pressure can work wonders in the best way to cook flank steak.

2. Bring to Room Temperature

Take the steak out of the fridge 30 minutes before cooking. Cold meat + hot grill = uneven cooking. Let it breathe.

3. Preheat Your Grill or Cast Iron Pan

You want it screaming hot. No medium heat here. The goal is a charred exterior and juicy center. Gas, charcoal, or stovetop — it all works as long as the heat is high.

4. Sear the Steak

Remove the steak from the marinade and pat it dry (don’t skip this or you’ll steam it instead of sear). Season generously with coarse salt. Place it on the hot surface and cook 1.5 to 2.5 minutes per side, depending on thickness and preferred doneness. Use a thermometer if you want to hit:

• Rare: 50°C
• Medium-rare: 54–57°C
• Medium: max 60°C

Don’t crowd the pan. Don’t poke it with a fork. And for the love of beef, don’t press it with a spatula.

5. Rest the Meat

Remove the steak, tent it loosely with foil, and rest it for 5–10 minutes. This keeps the juices where they belong — inside the meat.

6. Slice Against the Grain

This is the golden rule with flap meat steak. Identify the grain (the muscle lines), then slice perpendicular to them. Keep slices thin. Serve immediately.

Try the Best Recipes with Argentine Asado

Flap steak doesn’t need to be fancy — it just needs to be done right. We’ve covered the essentials: marinate it well, sear it hot, rest it properly, and always slice against the grain. Get those steps down, and you’ll never look at this underrated cut the same way again. This is the kind of meat that belongs on a hot grill, shared with good company, and served with no pretension, using the best way to cook beef flap meat. If you’re into that kind of cooking, stick around and learn more about cooking flap meat on the BBQ.