Flap Steak Recipe: Juicy, Flavor-Packed, and Weeknight-Friendly
This marinated flap steak (also called sirloin flap or bavette) delivers big steakhouse flavor on a budget. A zesty, citrusy, soy-based marinade keeps the steak tender and juicy, and it cooks in under 10 minutes on the grill or in a cast iron pan—perfect for tacos, fajitas, bowls, or a classic steak dinner.
Ingredients
- 2-2 1/2 pounds flap steak also labeled sirloin flap, bavette, or skirt flap steak; look for good marbling
- 1/3 cup olive oil extra-virgin for best flavor
- 1/4 cup soy sauce regular or low-sodium
- 2 tablespoons Worcestershire sauce
- 2 tablespoons fresh lime juice about 1 lime
- 2 tablespoons fresh lemon juice about 1/2 lemon
- 2 tablespoons balsamic vinegar adds a deep, slightly sweet note
- 3 tablespoons brown sugar light or dark; or use honey as a swap
- 4 cloves garlic minced
- 1 1/2 teaspoons kosher salt use less if soy sauce is very salty
- 1 teaspoon black pepper freshly ground
- 1 teaspoon smoked paprika for subtle barbecue flavor
- 1 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon red pepper flakes optional, for heat
- 2 tablespoons fresh parsley chopped; or use cilantro for a fajita-style flavor
- lime or lemon wedges for serving, optional
- extra chopped parsley or cilantro for garnish, optional
- sliced avocado or guacamole for tacos or bowls, optional
- tortillas, rice, roasted potatoes, or grilled vegetables for serving, optional
- cotija cheese or feta crumbled, optional for taco/fajita style
- high-heat oil such as avocado or canola, for cast iron cooking
Instructions
- Lay the flap steak on a cutting board and pat it dry with paper towels. Trim away any large, thick pieces of surface fat or silverskin with a sharp knife, leaving the internal marbling intact.2-2 1/2 pounds flap steak
- In a medium bowl, whisk together the olive oil, soy sauce, Worcestershire sauce, lime juice, lemon juice, balsamic vinegar, and brown sugar until the sugar begins to dissolve. Stir in the minced garlic, kosher salt, black pepper, smoked paprika, ground cumin, onion powder, red pepper flakes (if using), and chopped parsley. Taste a tiny bit; it should be salty, tangy, and slightly sweet.1/3 cup olive oil, 1/4 cup soy sauce, 2 tablespoons Worcestershire sauce, 2 tablespoons fresh lime juice, 2 tablespoons fresh lemon juice, 2 tablespoons balsamic vinegar, 3 tablespoons brown sugar, 4 cloves garlic, 1 1/2 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1/2 teaspoon onion powder, 1/2 teaspoon red pepper flakes, 2 tablespoons fresh parsley
- Place the flap steak in a large zip-top bag or shallow glass dish. Pour the marinade over the steak, turning to coat all sides. Press out excess air if using a bag, seal, and massage the marinade into the meat. Refrigerate for at least 1 hour and up to 12 hours.2-2 1/2 pounds flap steak, 1/3 cup olive oil, 1/4 cup soy sauce, 2 tablespoons Worcestershire sauce, 2 tablespoons fresh lime juice, 2 tablespoons fresh lemon juice, 2 tablespoons balsamic vinegar, 3 tablespoons brown sugar, 4 cloves garlic, 1 1/2 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1/2 teaspoon onion powder, 1/2 teaspoon red pepper flakes, 2 tablespoons fresh parsley
- About 30 minutes before cooking, remove the marinated flap steak from the refrigerator and let it sit at room temperature in the marinade so it cooks more evenly.2-2 1/2 pounds flap steak
- For the grill: Preheat a gas or charcoal grill to medium-high heat (about 425–450°F) and clean and oil the grates. For cast iron: Heat a large cast iron skillet over medium-high heat until very hot, then add a thin layer of high-heat oil.high-heat oil
- Remove the flap steak from the marinade and let the excess drip off. Discard the used marinade. Gently pat the surface of the steak with paper towels if very wet, but leave a light coating of marinade for flavor.2-2 1/2 pounds flap steak
- For the grill: Place the steak over direct heat and cook for 4–5 minutes per side for medium-rare, depending on thickness. For cast iron: Lay the steak in the hot skillet; it should sizzle. Cook for 4–5 minutes per side, adding a little more oil if the pan looks dry and reducing heat to medium if it starts to burn. Aim for 130–135°F for medium-rare or 135–140°F for medium, using an instant-read thermometer.2-2 1/2 pounds flap steak, high-heat oil
- Transfer the cooked flap steak to a cutting board and tent loosely with foil. Let it rest for 8–10 minutes so the juices redistribute.2-2 1/2 pounds flap steak
- Identify the direction of the meat fibers (grain) and turn the steak so you can slice perpendicular to those lines. Slice the steak thinly, about 1/4 inch thick. If the steak is wide, cut it into 2–3 large pieces first, then rotate each piece and slice across the grain.2-2 1/2 pounds flap steak
- Arrange the sliced steak on a platter and pour any juices from the cutting board over the top. Garnish with extra chopped parsley or cilantro and serve with lime or lemon wedges, avocado or guacamole, tortillas, rice, roasted potatoes, grilled vegetables, and crumbled cotija or feta as desired.lime or lemon wedges, extra chopped parsley or cilantro, sliced avocado or guacamole, tortillas, rice, roasted potatoes, or grilled vegetables, cotija cheese or feta
Notes
Marinate the steak for at least 1 hour and no more than 12 hours because the citrus can make the texture mushy if left too long. Flap steak is best cooked to medium-rare or medium; well-done flap steak tends to be chewy. Always slice across the grain for tenderness, and cook quickly over high heat so you get a good crust without drying out the meat. The marinade is flexible—regular paprika can replace smoked, and red wine vinegar plus a little extra brown sugar can stand in for balsamic. Leftover steak is excellent for tacos, fajitas, grain bowls, and steak-and-egg breakfasts. Storage: refrigerate sliced steak with juices for 3–4 days, or freeze up to 2 months. Reheat gently in a skillet over low heat with a splash of liquid or in short microwave bursts to avoid overcooking.
Nutrition
Calories: 350kcal
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