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Good way to cook Beef flap meat on the grill?

post #1 of 6
9/10/09 at 7:34pm
Thread Starter 
I bought a very nice piece of Beef flap meat today, to grill tomorrow night. Any good idea for a marinade or dry rub? First idea that comes to mind is carne asada (which I've never made) but I'm not opposed to asian recipe or .. whatever's good!

I usually like to eat it medium.
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post #2 of 6
9/11/09 at 8:14am
try doing a search for "dry rubs for beef" on the internet. or check out food network online. Guy Fieri does some cool rubs, and so does Rob Rainford, a show host on food network canada. He's ALL about rubs and BBQ.
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post #3 of 6
9/11/09 at 8:35am

Grill Beef

If you're going to marinate a tougher cut of meat, be sure your marinade has some type of acidic ingredient in it. Acids help tenderize meats, breaking down enzymes and softening connective tissue.

My favorite, being from New York, is a tomato based sauce. Tomato paste with apple cider vinegar, onions, assorted peppers, and some bourbon at the end is my favorite.

Chef Todd Mohr
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post #4 of 6
9/11/09 at 12:00pm
Thread Starter 
Great advice! Thank you both for the suggestions and advice.
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post #5 of 6
9/12/09 at 7:29am
Sorry to be stupid, but what is "flap" meat? Skirt?

If it's a thin cut a marinade will help, but you have a good chance of lose'n that beef flavor. If it's a thick cut I've found it does no good. It's all how you cook it. Hot/fast or low/slow.

FF- let us know how it went and you did take pix didn't you?:D:lips:
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post #6 of 6
9/12/09 at 9:57am
Thread Starter 
I didn't take pics... but I ended up being short on time (as usual) so it went with a last minute dry rub (salt pepper chili garlic paprika), about an hour at room temp, then on a super hot grill (well 600F seems to be the hottest I can get my grill before getting tired of waiting), about 5mn per side for medium-rare. It was absolutely delicious, but really it was all about the beef and the cooking, the rub just brought out the flavor of the beef.

Flap meat is I believe different from skirt although it looks similar - I'm not sure what the difference is or if the names can be used interchangeably.

It's just a bit tough which I really don't mind, and if cut against the grain in tiny slices it's wonderful.
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