Memorial Day marks the official opening of American grilling season, and what better way to celebrate than with this unique, and delicious flap meat? Hilarious name notwithstanding, this classic “butcher’s cut” is every bit as flavorful and tender as flank or skirt steak, and is usually cheaper as well.
If you like Mexican food, and order carne asada,you’ve enjoyed grilled flap meat. While it did make for some extremely tasty Asian-style lettuce wraps, you can use this in so many other wonderful ways. Half the fun is playing around with different marinades and spices, but regardless of how you flavor yours, you should try this in tacos, as well as for an amazing Philly cheesesteak.
Just be sure to get that grill really hot before you slap down your flap. This needs to be cooked hot and fast, and as close to the coals as you can get. Since everyone asks, I’m using a charcoal Weber “Q,” which is unfortunately not made anymore. Hey Weber, please make this grill again. Thank you. Anyway, if you’re looking for a fun, new meat for your Memorial Day cookout, I hope you give this grilled flap meat a try. Enjoy!
Lettuce, carrots, red onions, chopped peanuts, and cilantro leaves for salad
–Marinate for 4-12 hours in fridge, or an hour out at room temp.
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