Flap meat or flap steak is a thin, relatively lean, coarse-grained steak that comes from the belly of the steer, near the same area as flank steak. Technically, flap meat is part of the bottom sirloin butt, though that’s not really important to know when you’re shopping for it. What is important to know is that flap meat goes by other names and may be cut in different ways, depending on where you live. In the Northeast U.S., flap meat is more likely to be called “sirloin tip,” and it’s often sold in cubes (for kebabs) or in long, fat strips (which is how I first encountered it at Costco). In other parts of the country, finding it as a whole steak may be more the norm. You might also see flap meat going by its French name, bavette, or more correctly, bavette d’aloyau; bavette (which means bib) can refer to any number of thin steaks, but bavette d’aloyau (bib of the sirloin) is specific to flap meat.
Note: 600g serves approximately 2 portions.
Flap steak cooks quickly and easily. It only takes a few steps to get your steak cooked to delicious perfection.
Preheat your grill to Medium-High heat (aim for 450-500 degrees F).
Season the flap steak. Season your steak on all sides equal salt, pepper, and garlic powder.
Place the flap steak on the grill and cook for 4-6 minutes per side or until a meat thermometer reads 130-135 degrees F (for medium rare).
Remove the steak from the grill and allow it to rest for 10 minutes.
Make the chimichurri.
While the steak is resting, combine all ingredients (except the olive oil) in a food processor or a blender jar. Blend the ingredients. While the blades are spinning, drizzle in olive oil. Blend the chimichurri until it is nice and smooth and there are no large pieces of herbs remaining.
Slice and serve. Slice the steak against the grain. Drizzle chimichurri over the steak and serve. You can also have extra chimichurri on the side for those who want some extra flavor.