People Are Still Sleeping On The Mighty Flap Steak | Underrated Cuts
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- เผยแพร่เมื่อ 21 ส.ค. 2024
- Flap Steak is awesome and way cheaper than most of your favorite cuts of beef. Follow these steps and I guarantee you will be pleased with your steak selection choice.
Flap Steak Recipe Ingredients:
1.4 lbs flap steak
1 tsp neutral oil to coat the steak
Rosemary salt to taste (recipe and video below)
Fresh ground black pepper to taste
1 tbsp neutral oil to sear the steak
1 medium shallot peeled and cut in half
2 smashed garlic cloves
5 sprigs of fresh thyme
2 1/2 tbsp unsalted butter
Rosemary salt recipe- Blend for 1 minute
7 sprigs of rosemary stripped
4 sprigs of sage stripped
1/2 cup+2tbsp kosher salt
2 cloves garlic
1/2 lemon zest
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![Skirt Steak vs Flap Steak - What Are the Differences? [Steaks Review]](http://i.ytimg.com/vi/0wlDJVn8rEg/mqdefault.jpg)
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Merry Christmas to all my foodie friends out in the world today!! I'm gonna start underrated cuts as a mini-series within my channel so look forward to that!! FLAP STEAK RULES.
Merry xmas
#MerryXmas❄🎁💛❄🎄❤❄💙⭐❄🥛🍪🤍❄❤🎅💚❄!!! Have an amazing day tomorrow and all season long!!!! See you again after Christmas break!!!! Love from a Bostonian
Merry Christmas! I was making Christmas Churrasco (Red and/or Green Sauce, w/ onion + chives creme sauce optional) and this video proved that FLAP STEAK RULES.
Merry Christmas 😊❤🎅⛄
Am here for it … A fresh notepad for 2022 recipes on hand
Flap sells for over $9/lb, flank even more, in San Diego/SoCal since carne asada is so prevalent - it ain't no secret here.
Move to Texas, we love beef, freedom, and decently priced beef. Just don't bring that Gavin Newsome leftist bullshit here and you're good man.
I don’t understand how people live in that tyrannical, nanny state. Average IQ of the California politician = 83. The problem is, they think they are geniuses. Move.
Pretty sure thats flank steak not flap
Fap steak, not flap
Same price as choice ribeye in my local Costco
I love how you said closer to “med rare than rare” or “closer to med well than medium.” As someone who works in restaurants, I gave up trying to explain what “medium+” or “med rare+” is to people so this is the perfect way to explain it to them
Just before I watched this I made a beautiful piece of crispy skin salmon with the exact steps that u used (except I didn’t have shallot and I used lemon )
Imma try it
I made the rosemary salt recipe and gave it out as a gift this year.
I speak for us all when I say Thank you!!
how'd it go?
@@Son_of_Mandalore so far so good!! My in laws loved it! I’ll have to hear from everyone else when they use it
I haven't made it yet because I don't have a food processor and I don't use a blender. I'm thinking of buying a cheap food processor just to make this
Same
@@dreichert1438 I got a Ninja as an early Christmas gift . It’s little and does the job.
Saving up for the vitamix 🥰🥰🤣🤣🤣😋😋😋
I was a Sous chef for 10 years in a Michelin star awarded restaurant.
I know alot of this stuff, I just like to support you.
Thanks Chef!
I should have added that I really enjoy your style of video and I have learned stuff from you too.
The rosemary salt for example.
I am especially happy for you that you figured out how to make money outside the heat and pace of a commercial kitchen.
Good job!
THANK YOU MY DUDE I JUST IMPRESSED THE FAM. ONCE AGAIN. SUPER TH-cam DAD TO THE RESCUE!!!!!
Awesome. Teaching a single dude how to feed himself. Mad respect.
Seriously getting more addicted to this channel. Your freaking energy is fantastic!
I cant believe you.. I have been following you for some years now and have enjoyed every video. I am a chef myself on my winter vacation when I come home from working as a boiler-worker for the summer time and I Love to take inspiration from your videos. And on Christmas fu**ing day you are making a video about one of my favourite piece of the cow, Thank you!
That pice is very underrated, its packed with flavour, juicy and above all, CHEAP!
I hope that you have the best Christmas every and my gift to you is my newly love and guest on our table at Christmas from now on thanks to your inspiration and that is brusslesprout, Thanks! And keep up the good work!!
Thanks for the oodles of holiday video updates, good sir! And happy holidays to everybody! 👏👏👏
I did a full sized Bavette/Flap steak over an open fire last night for Christmas Eve Dinner. One of my favorite cuts!
Shoprite had a sale on flap meat for $3.84/lb with "no limit" on quantity. I had no idea what flap meat was until finding this video. I bought 20lbs and ground half of it- (80/20 is $4.99/lb). Best burgers, fajitas and grilled steaks I've had in a long time. I used a meat mallet to pound out a couple for Rouladen. My wife said it was the best I've ever made.Thank you for the info.
My grandad told me when he showed me how to cook a steak, “ never put cold meat on a hot grill”…
Rest your meat before, get room temp, then rest after the cook!
Love, DD…
Came to wish you Merry Christmas Sonny!
Bavette’s the shit.
Regarding the steak tempering, it really depends on the pan you use. The one you're using wouldn't lose enough energy from fridge cold steak to affect its sear.
Kenji Lopez Alt tests this theory and it seems that it doesn't make much difference.
Much of a difference? So it does make a difference?
@@alexc6025 haha!
@@alexc6025 lol it makes a difference the same way making your own butter makes a difference. It's small and not worth the trouble.
@@MapleGlazedDonuts no in his book he did it in a pan, bent steak is a different issue.
I just cooked my first flap steak following your instructions and it turned out amazing! I can’t have black pepper but it was divine nonetheless. Thank you so much!
Thanks for the tips. I found this cut in my freezer. Food prices are crazy in California so I’ve been buying whatever is on sale . It’s forced me to learn to cook new cuts. Dinner was delicious 😋
MERRY CHRISTMAS SONNY!! Thanks buddy!!🤜🎄🥩✌🏻
Bought two of these last month, marinaded with pineapple juice over night, and it made it way to mushy. Doesn't need broke down at all. Sonny has it down like four flat tires.
When using pineapple, you should only marinade for like 2 hours
My menu for Christmas dinner is on point this year. Thank you again and again Sonny for the consistently great uploads!
HAPPY HOLIDAYS!
You are the first person I look up whenever I buy beef…I always make sure I have the rosemary salt, garlic, thyme, and butter!
I've been waiting all day for your video. I was worried that you weren't going to get one out today. Thanks dude!!
HAHA ME TO!!! Im amazing myself at this point..
That sear though 😍
Keep doing what you're doing mann. Don't ever let anyone ever tell you you aren't doing something. I feel the love from everyone of your vids :) it shows in the food and your vibes.... Merry Christmas from Texas!!!!!
The Kill Bill punch, classic. Maybe that’ll be my Christmas movie tomorrow along with the tasty flap steak
Have a very blessed Christmas and you know we love you too.
Oh, I forgot, Merry Christmas and Happy Holidays to you Sonny! Great videos everytime, specially when there’s fridge-hitting action at the end. 👌👌👌👌 we appreciate you!
I followed the seasning, cooking and resting instructions to the letter and it turned out to be the best bavette steak I've ever eaten. Perfect ! Amazing !!
Better than any restaurant cooked bavette steak I've ever had.
Thanks ThatDude
The snow in the background is awesome. Looks like a great day to cook!
Happy Christmas and thank you for all the fantastic vids this year.
Flaps are THE BEST. Thanks for giving them the props they so richly deserve.
This is one of the top cuts in Argentina and if done right its absolutely top-notch best steaks
As someone that despises well-done beef I'll say this, I do not mind edges to have well-done crisp to them. However, they absolutely must be accompanied by a red and juicy rest of the steak.
Just out of curiosity, does the finely-ground pepper thing also apply to when you're grilling steaks over a fire? I'd test it myself, but my pepper grinder doesn't have an adjustable mill so it just does a fine grind lol
Matters a lot less but if you have a big piece of pepper in the same place you're trying to make a nice grill mark then yeah it wont be as pronounced
Ahh gotcha, thanks :)
I love me some flap meat! Marinate that with orange and lime juice, some cumin, ancho chili powder, smoked paprika, garlic and onion powder, salt and pepper, oregano, vinegar, olive oil, diced serrano, diced onion, a little beer and cilantro😋
@@mike87kush holy shit that’s a lot but probably tastes amazing
@@nysportsfan31 lol it is but that's how you make some amazing Carne Asada!
Dude you’re so right about ur temps. Especially the lamb. Kudos king
“Flavor = happy time”
Gotta put that on a shirt!! Lol thanks for everything
Peace and wholeness fam
Anytime there's even semi-caramelized onion leftover in a steak pan. I chuck in a glass of red wine (cabsav). Deglaze and reduce. Decant. That and some Dijon.
Never been disappointed.
Flap Steak is best accented by marinading and throwing it on a grill. It absorbs marinade like nobody's business. I've never heard anyone say that this cut sucks so I don't think it's underrated. But if you're cooking it in the style of a ribeye or a filet, I can understand people shying away from it. Hawaiian BBQ or Carne Asada are the prime avenues to show people how amazing Flap Steak is.
Dayum that looks good
I had to watch that part about sweet spots twice. I agree, I did not know it was true but now that you say it, it seems true. Thank you.
Merry Christmas. You're chicken went into our Christmas eve dinner this year. My wife said no punching the fridge though.
can't thank you enough for this! there are too many ways and advice on cooking a flank, so glad I trusted yours.
Haha. One inch punch was hilarious. Awesome vid.
Hope your finding happyness today dude! Your very apreciated!
Your Christmas sweater is my sweet spot
Best fridge hit on the channel so far. Well done.
My favorite steak next to a rib eye. Merry Christmas everyone.
Love your channel! So entertaining and there's always something new to learn, like what you explained about different steaks needing different treatment. Keep up the good work and Fijne Kerstdagen!!
Been cooking flap for years. You are 100% correct, flap is best at medium rare/medium.
Flap is also a fantastic cut to marinate and grill... over charcoal preferably 🙌🏼
Bro the one inch punch was fantastic 🤣 love the content happy holidays!
Merry Christmas to you and Sergeant Gilbert
Merry Christmas boy, GOD bless you and your family as well ☺️☺️☺️
We call it in Mexico Arrachera. Best and most entertaining chef ever!
This is making me anxious for dinner tonight
I’m a butcher currently working as a meat cutter for a major chain in SoCal. Flap meat is consistently in our top five best selling red meats whether or not it’s on sale. Which is funny considering I couldn’t give it away when I worked in the Southeast.
Great technique on the double fist 🤜 🤜
This is my absolute favorite cut of beef.
Man I’m on a deployment right now and your videos awesome to watch on my downtime. Happy holidays everyone
Nice one Bro! Cooking my first Bavette soon and this helped.
It's snowing in the background! Great video.
You love us and that's all that matters. Love this channel. You make us better sonny
4:23 FACTS
I loved your video and I love flap steak. Very useful tips, thank you. Flap steak reminds me of my life in Mexico city. I was kind of a vegetarian but gave up for the sake of flap taste! Now I am a strict carnivore and after 15 years living in the Czech Republik, I found the "veverka", flap meat in my close market. It is not easy to have all the time. it depends what the butchers bring fresh. Question: Would you do it on a grill-air frier??
Merry Christmas and thank you for sharing your awesome recipes!
Merry Christmas my friend! Love your channel and your spirit! Have a great holiday week!
On France we consider bavette to be the basic cut to grill in a pan. It’s the equivalent to your New York cut, which is less common in our country
Flap Steak in Argentina is called VACIO and is one of the most wanted and rated cuts. We have one of the best beef meat in the world and hope you could try someday. I invite you to eat a great ASADO CRIOLLO!!
Best cooking channel on TH-cam, keep up the great work.
Tony from Scotland
Merry Christmas everyone
That looks so FN good I’m drooling.
Just watched an old video of yours. Boring! So glad you're on whatever you're on! Much more entertaining. Merry Christmas!
Here in New England we can get flap steak very easily. New England style steak tips. Probably my favorite cut. Hope this video doesn't get too popular, I'd like to keep it a little bit of a secret.
You are an absolute master baster.
one inch lunch punch! (insert chefs kiss)
That flap is a flat carne asada cut. You can get it in thicker chunks and cook as a steak and the it’s mind blowing sliced. Amazing cut.
I’ve used about 8 of your recipes over the holidays and my family thinks I’m somehow a great cook
4:50
He got that strike from Gun-dam cartoon lol
Thanks for daily December videos. Hope you're getting through this holiday, I know a family member passed away recently. Take care 👍
I followed your instructions (except I marinated it first) and it came out amazing! Ty so much.
Hilarious Fridge punch!
I felt the dual 1 inch punches 👊
We call this sobrebarriga in the Mexican meat markets in south Texas which is one of the few places I've ever seen it here.
It's good and it's a good value at least here.
In our more upscale meat markets sometimes you'll see it as bavette but normally they'll mix it in with the skirt.
It's often also sold marinated and ready to put in the grill as fajita meat.
Hey Merry Christmas from south Texas!!
Been to Mexico and Texas for that matter and have never seen Vacio in any typical Mexican restaurant or steak place yet every in single Argentinian restaurant in Mexico I have always seen Vacio or flap on the menu. Not sure if there are any correlation but what Colombians call sobrebarriga is flank steak. Bavette is definitely the French name for the cut which people do use for marketing purposes here in the US since it sounds fancier.....
Loved the double Bruce Lee for the finish!!!
The Mexican folk love that cut of meat... They call it Arachera or Ranchera.... Very good cut of meat when butterfly cut...
This was a great short video. 1 more like these please! I will run out and buy some at Costco right now!
Oh how I missed you Sonny, Sgt Gilbert and Mr Fridge!
No steak is underrated if you can make this end result a reality. My word I'm gunna go buy a cut.
Down here in beautiful n dangerous Mexico we call it Arrachera, and down south in Argentina they call it Vacío
Still the best fridge punch yet.
My kids and I love your videos! After we watch one, they run around the house yelling “you know I love you and I’m out!” Great content as always!
Love your channel and the content. Kinda hate the punching of the fridge though... Merry Christmas
My store has this on sale for $6.99 so this just hopped to dinner!
Merry Christmas, Sonny!! 😊🎄🎁
Thank you for making it so fun to watch and try some of your amazing recipes! Your energy is contagious :) Thanks Dude!!
This is fajitas. Merry Christmas!
I did your Brussels sprouts recipe tonight and they were amazing!
Thanks
That slab of beef looks so good... Merry Christmas 🎄
Love your videos!
Why did I hit like after you punched the fridge door 😂😂😂😂…..I loved that for you….🎉
Stop right there! You have certainly made everyone a better Chef for introducing your special Rosemary Salt! Are you kidding?
"If you know.. you Know!"
Gourmand Expertise!!!
Merry Christmas 💝🎄