Ready for a mouth-watering steak experience? Then you have to try this grilled sirloin flap steak! This cut of meat is often overlooked, but with the right preparation, it can be transformed into a steak lover’s delight. Our easy to follow recipe guide will help you achieve the best possible results. Get ready to savor every tender and juicy bite.
Sirloin flap steak is the perfect cut for live-fire cooking. We suggest marinating it for several hours and grilling it hot and fast for best results. This steak is versatile and works well with most flavor combinations. Plus, it’s considered a budget-friendly cut. If you’re looking for a simple beef recipe, this flap steak recipe is the one.
What is sirloin flap steak?
Sirloin flap meat comes from the bottom sirloin and is considered a low-priced beef steak. In New England, this cut is known as sirloin tips; other names include faux hanger, sirloin bavette, or sirloin flap meat. Because it is cut thin, this steak is often confused with other flat steaks like skirt or hanger steaks. Typically sirloin flap steaks are ground up and used for beef sausages and hamburger patties. It is also a popular choice for making carne asada to use in tacos, fajitas, etc.
How do you prepare sirloin flap steak?
We recommend marinating this cut of beef. Like most flat steaks, flap meat is tough and coarse in texture, so it holds onto the acids and flavors quite well. However, you can season it with a simple salt and pepper rub, grill it hot and fast, and it will be delicious. Our recipe includes a rich, savory marinade that compliments the steak’s natural beefy flavor.
What you’ll need:
- Sirloin flap steak, 2 pounds
- red wine vinegar
- olive oil
- Worcestershire sauce
- celery salt (sub with garlic salt or onion salt)
- white sugar (sub with brown sugar for a more caramel/molasses flavor)
- coarse salt (kosher salt)
- black pepper
- onion powder
- fresh garlic
- dried herbs
- red pepper flakes (optional)
Marinating Sirloin Flap Steak:
Place the flap steaks in a resealable plastic bag. Whisk the marinade ingredients in a bowl, and pour the mixture over the steaks. Seal the bag, work the marinade around, and place it into your refrigerator for 6-12 hours.
Note: Always have a instant read thermometer nearby!
- Preheat your grill to 400 degrees F. These steaks cook over direct heat. If you’d like, add a moderate wood (pecan, cherry, or maple.) a few minutes before grilling.
- Remove steaks from the marinade and place them onto the grill. Carefully pour any leftover marinade over the top of the steaks. If you find this task too messy, spoon or brush on the marinade instead.
- Grill steaks for roughly 12-15 minutes, turning 2-3 times during cooking. We recommend cooking sirloin flap steak to medium-rare or medium doneness. It’s naturally chewy, so rare will not produce the best results. Read our Steak Temperature Guide to help you determine when to pull your steak.
Slicing and serving:
Rest the grilled sirloin flap steak on a clean cutting board for 10 minutes and then slice with the grain rather than against it. The grain is situated differently on flap steaks, and the meat texture is coarse. So, slicing with the grain will yield tender, juicy pieces. Carve into thin slices rather than large chunks or strips. Serve with your favorite sides like corn and potato salad, or make a delicious steak salad or sandwiches. Chop it up, add breakfast potatoes, and make yourself a nice breakfast hash.
Grilled Sirloin Flap Steak
- 2 pounds sirloin flap steak
- for marinade:
- 1/3 cup red wine vinegar
- 1/4 cup olive oil
- 2 tablespoons oregano fresh, finely chopped
- 2-3 cloves garlic minced
- 2 teaspoons Worcestershire sauce
- 1 1/2 teaspoons coarse salt
- 1 teaspoon white sugar
- 1 teaspoon fresh thyme
- 1 teaspoon granulated onion
- 1 teaspoon black pepper coarse ground
- 1/4 teaspoon celery salt
- 1/4 teaspoon pepper flakes (optional)
- Combine marinade ingredients in small bowl.
- Place sirloin flap steaks into a resealable plastic bag. Pour marinade mixture over top and work around until all of the meat is well coated. Release air from bag, seal, and place into the refrigerator for 6-12 hours. You can marinade up to 24 hours if you wish.
- Preheat grill for medium-high heat.
- Remove steaks from bag and place onto grill. Carefully pour any leftover marinade over the top of steaks. If you find this task to be too messy, you can spoon or brush the marinade on instead. Grill steaks for 12-15 minutes, turning 2 or three times during the cooking process.
- Once steaks reach desired doneness (145 degrees F. for a medium steak), remove and loosely tent with aluminum foil. Let steaks rest for 5-7 minutes.
- Cut into thin slices and serve with your favorite side dishes, or add to soups, stews, wraps, or sandwiches.