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posted September 16, 2019

Grilled Flap Steak with Cilantro Chimichurri

Flap steak is an awesome and affordable way to enjoy steak. Even though it’s not as highly valued as other cuts of beef, it’s still completely delicious and tastes amazing served alongside fresh chimichurri. You’ve gotta give this meat a try!

sliced flap steak topped with chimichurri sauce on a wood cutting board.

What is Flap Steak?

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.

sliced flap steak with chimichurri on a wood cutting board.

Sirloin Flap Steak

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.

Grilled Flap Steak

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.

4 cuts of flap steak with grill marks on a grill.

How to Cook Flap Steak

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 thermometer reads 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.

More Steak Recipes

Now that you’ve ventured into the adventurous world of unique cuts of beef, try out these other grilled steak recipes. For even more beef inspiration, head over to our Home Page and browse all our beef recipes.

Reverse Seared Tomahawk Steak
New York Strip Steak
Marinated and Grilled Flank Steak

Flap Steak Recipe

Follow the recipe below and let’s make something delicious! I’m all about helping you make better BBQ, feed the people you love, and become a BBQ hero. If you want to see more of my recipes, tips, and behind the scenes action, follow along on my social channels. You can find me on InstagramFacebook, and YouTube!

Flap Steak

Susie Bulloch (heygrillhey.com)
Flap steak is an awesome and affordable way to enjoy steak. Even though it's not as highly valued as other cuts of beef, it's still completely delicious and tastes amazing served alongside fresh chimichurri. You've gotta give this meat a try!
5 from 5 votes
Prep Time : 10 mins
Cook Time : 12 mins
Total Time : 22 mins
Servings : 6
Calories : 169kcal

Ingredients
 

Cilantro Chimichurri

  • 1/2 cup fresh Italian parsley (packed)
  • 1/2 cup fresh cilantro leaves
  • ½ cup extra virgin olive oil
  • cup red wine vinegar
  • 3-4 garlic cloves (peeled)
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon salt
  • ½ teaspoon fresh ground black pepper

Instructions

  • Preheat your grill to Medium-High heat (450-500 degrees F).
  • Season the steak on all sides with Beef Seasoning or equal parts salt, pepper, and garlic powder.
  • Place the seasoned steak on a hot grill, and cook for 4-6 minutes per side or until the internal temperature reaches 130-135 degrees F for medium rare steak.
  • Remove from the grill and allow to rest for 10 minutes.
  • While the steak is resting, make the chimichurri. Combine all ingredients except olive oil in a blender jar or food processor. Turn on the blender. While it is spinning, drizzle in the olive oil. Blend until there are no large pieces of herbs left and the sauce is a smooth consistency.
  • Slice the steak against the grain and serve with chimichurri.

Nutrition

Calories: 169kcal | Carbohydrates: 1g | Protein: 1g | Fat: 18g | Saturated Fat: 3g | Sodium: 401mg | Potassium: 68mg | Fiber: 1g | Sugar: 1g | Vitamin A: 986IU | Vitamin C: 14mg | Calcium: 17mg | Iron: 1mg
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