Smoked Marinated Flap Steak Recipe
Sometimes I am in a rush and pickup the wrong cut of meat. I thought I was getting flank steak, turned out it was flap meat. Definitely a good mistake to make. Flap meat is very tender and seems like a mixture between skirt steak and filet. It isn’t that popular, but if you find it, pick it up and try out this Smoked Marinated Flap Steak Recipe. If you don’t have a smoker, no worries! Just grill it like you would a skirt steak.
What is Flap Meat/Steak? This article from SF Gate is a comprehensive guide to this delicious cut of beef: SF Gate Article.
Pictures? I can’t believe it. I forgot to take a picture of the meat after it came off the smoker. I had two large cuts of meat, about 4 lbs each, and by the time I finished cutting the second one, there was only a small pile of meat left. Everyone couldn’t wait for it to get served, so they just came and grabbed it off the board while I was cutting it! Definitely a winner.
Smoked Marinated Flap Steak
||4 hours, 5 minutes|
- 1/2 cup Chardonnay Wine
- 1/4 cup Extra Virgin Olive Oil
- 1.5 tablespoons White Wine Vinegar
- 1/2 teaspoon Dried Marjoram
- 1/2 teaspoon Italian Seasoning
- 1/2 tablespoon Dried Rosemary
- 1/2 tablespoon Garlic Pepper
- 2 tablespoons Minced Garlic
- 2 tablespoons Brown Sugar
- 1 Flap Steak
This recipe can be grilled as well. Sear it first and then cook it slow until it is done to your tastes.
|Combine all ingredients together except steak in a large bowl and mix well. Put steak in a large zip lock bag and cover with marinade. Seal and refrigerate overnight (or longer). Remove from bag and pat dry the meat. |
|In a smoker set to 200, slow smoke the flap steak for about 4 hours. Remove from smoker and let it rest for 10 minutes. Slice and serve. |