Flap meat is a great cut of beef. It is part of the belly, more specifically the inner oblique muscle, also known as sirloin tip. It resembles flank steak (which also comes from the belly), but it’s slightly less fibrous and with a little more marbling. This is a recipe for meat lovers.
Servings 2
Instructions
- You can cook flap meat in two ways: either grill it directly over high heat, or cook it on indirect heat first and then sear it. This is commonly known as ‘reverse sear’. I want my beef evenly done all the way through, so here we’ll use the latter method.
- Start by applying a dry brine at least 2 hours before cooking. Let it rest in the fridge until it’s time to cook it.
- Fire up your grill, prepare it for indirect grilling. Have it running at 225° – 250° F. Use the snake method if you’re using a kettle grill, or even better, a Slow ‘N Sear.
- Place the meat on the indirect side and close the lid. Add some wood chunks for smoking on the glowing embers if you want.
- When the meat’s inner temperature has reached 122° F, this usually takes 30-40 minutes, it is time to move it aside and stoke the fire to get it red-hot. Now sear the meat on both sides, turning often. This takes 1-3 minutes. the target temperature to aim for is 133-136° F / 56-58° C, no higher.
- Remove it and let it rest for 5 minutes before serving. Sprinkle sea salt all over it and enjoy an incredible beef flavor.
