Flap Steak Meat and Cilantro Chimichurri


Flap steak is a 1″ thick steak cut from the sirloin of a cow. The cut will either be available as the whole muscle that is 12-14″ long, or it will be cut into individual 4-6 inch steaks.

The flap is cut from the sirloin, so it will not have the same melt-in-your-mouth texture as a rib eye or a tenderloin. Despite this, it’s packed with awesome beef flavor. And when it’s cooked right and cut appropriately, it’s incredibly delicious and extremely tender.

One of the perks of this cut of meat is it’s not a super requested cut at the butcher counter, so it is often rather affordable. Even though it’s not as prized as other steaks, it is still an awesome steak for a family dinner. You can feed your entire family steak without breaking the bank


You can usually find flap steak in the grocery store labeled as “flap steak” or “sirloin flap steak.” Both names refer to the same cut of meat, and you can feel confident you’re getting the same thing no matter it’s name.

Oftentimes, people disregard cuts from the sirloin because they are not the most marbled or tender, and the flap steak is one of these. I personally believe that we should consume all cuts from the entire animal. (Waste not, want not, right?) Purchasing and consuming flap steaks is a great way for you to jump into a lesser known cut and explore the wider world of beef.


Unlike many other popular steaks, flap steak is not as tender as many other cuts, but that’s okay! It’s okay to have to chew your food. Many people just want steak to be so tender, you don’t have to do much but move it in your mouth and let it fall apart. While the flap steak is not shoe leather texture, as long as you cook and cut it correctly, it’ll absolutely be tender enough to enjoy.

Flap steak tastes great when cooked on the grill. Allowing it to cook for 4-6 minutes per side (about 8-12 minutes total) over high heat on the grill ensures that the steak cooks well to help it stay as tender as possible and maintain plenty of juice. I also like to top it with a super simple chimichurri to add an additional punch of flavor and add more moisture to the beef.


Flap steak cooks quickly and easily. It only takes a few steps to get your steak cooked to delicious perfection.

  1. Preheat the grill. Preheat your grill to Medium-High heat (aim for 450-500 degrees F).
  2. Season the flap steak. Season your steak on all sides with my Signature Beef Seasoning (available for purchase from Patio Provisions), or equal parts salt, pepper, and garlic powder.
  3. Grill! Place the flap steak on the grill and cook for 4-6 minutes per side or until a meat thermometerreads 130-135 degrees F (for medium rare).
  4. Remove and rest. Remove the steak from the grill and allow it to rest for 10 minutes.
  5. 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.
  6. 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.

Published by

KeyAsha Hale

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