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.

Main Dishes: Beef

Smoked Marinated Flap Steak

• March 31, 2016
• Serves 8 8

Print Recipe

Ingredients

• 1/2 cup Chardonnay Wine 1/2 cup Chardonnay Wine
• 1/4 cup Extra Virgin Olive Oil 1/4 cup Extra Virgin Olive Oil
• 1.5 tablespoons White Wine Vinegar 1.5 tablespoon White Wine Vinegar
• 1/2 teaspoon Dried Marjoram 1/2 teaspoon Dried Marjoram
• 1/2 teaspoon Italian Seasoning 1/2 teaspoon Italian Seasoning
• 1/2 tablespoon Dried Rosemary 1/2 tablespoon Dried Rosemary
• 1/2 tablespoon Garlic Pepper 1/2 tablespoon Garlic Pepper
• 2 tablespoons Minced Garlic 2 tablespoon Minced Garlic
• 2 tablespoons Brown Sugar 2 tablespoon Brown Sugar
• 1 Flap Steak 1 Flap Steak

Directions

Step 1

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.

Step 2

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.

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.