A boneless cut of meat that's similar in texture and flavor to a flank steak, though slightly more tender. Whereas the flank steak is taken from the lower part of the animal, flap meat is taken from a section above the flank in the loin area. Flap meat, called bavette d'aloyau in France, benefits from being cooked quickly over high heat and not much past medium-rare. As with flank steak or skirt steak, it's important to cut flap steak across the grain for tenderness.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
Related Recipes From Food Network
- Stout Marinated Steak Tips
- Rustic Meat and Bean Pot
- Braciole (Stuffed Meat Rolls)
- Deep Dish Meat Pie: Tourtiere du Saguenay
- Best Barbecued Meat and Homemade Barbecue Sauce
Related Content From Cooking Channel
- Cabbage Rolls Stuffed with Meat, Chestnuts and Dill
- Sherryl Betesh's Laham B'Ajeen (Minced Meat Pies)
- Chislic (South Dakota Cubed Meat)
- Cobb Style Meat Loaf, Spinach Salad with Dijon Dressing
- Boiled Meat in Sauce: Lesso in Salsa