I am considering making a Mexican style lime based marinade where I vacuum seal it then quickly fry over piping hot cast iron pan, at least for one of them. Else can go simple salt and pepper.
by Dry-Artist-6187
29 Comments
Loud_Step_9862
Pretty sure I would cook it and eat it.
-random-name-
I’d season with salt and sous vide at 129 degrees for two hours. Pat very dry, let air dry for 10 minutes, then sear in a smoking hot cast iron pan for 30 seconds on each side. Touch up the edges with a torch. Comes out more tender and evenly cooked than just searing it. And no risk of overcooking.
Spiritual-Leader9985
Tacos all day
lmrtinez
I’ve bought this 2 times. The first time I made the mistake of cutting with the grain and instantly regretted. The second time I cut across the grain and it was the most tender delicious flap meat I ever had. I just ate it like a steak.
I did a dry rub with a little mustard and squeeze of orange for moisture,Cooked over lump charcoal to medium
Insignificant_Dust85
I’d make some amazing Mongolian beef with this. Crispy fried with rice flour and over a bed of rice, green onion, broccoli, then topped with the sauce as to not drown it.
CommunityWitch6806
I’d sous vide it
gerardkimblefarthing
Suadero tacos.
SaleFormer541
I would make shawarma. AKA middle eastern tacos. Sadaf sells a legit shawarma seasoning that’s readily available.
Puzzleheaded-Pen4413
I’d slap it
Surfnazi77
Fajita tacos
CoastPuzzleheaded876
Stew meat
AlwaysFallingUpYup
Smack it !
InkyPoloma
Make shawarma or tacos and it will be bomb!
mrdobie
Grill and do chimichurri.
throwaway_beefpho
Use my secret marinade, grill, and eat it for sure.
yellowsubmarine2016
Take it from ya.
pleasehaelp
Wet marinade and grill high heat
Awkward-Fox-7215
At minimum, you’re going to make an effort to cut that against the grain.
Icy_Analysis_723
Wagyu flap? That should taste like butter. Good find
danrather50
Marinate it and make fajitas!
No_Ability_5096
Tacos de Carne Asada!
Arefarrell24
Look up a New England steak tips recipe.
Ok-Individual-1274
Tacos!!!
Significant-Dig-160
Stew it, that marbling is nice. It would be so tender
oldsch0olsurvivor
Cornish pasty’s
PeatBunny
I have a fajita marinade that would go perfect with that. After 24 hours I’d pat it dry and throw it on a charcoal grill.
Ruby5000
A steak cut from sirloin flap is called a bavette. Delicious. I like it cooked to medium though, as the heat breaks down the collagen.
Savings-Lifeguard826
Bums me out to see that flap has gotten to 18.99lb.
Federal-Membership-1
I would not marinate with lime. Generous amount of kosher salt. Leave it uncovered in the fridge. Make a good sauce or two to go with it.
29 Comments
Pretty sure I would cook it and eat it.
I’d season with salt and sous vide at 129 degrees for two hours. Pat very dry, let air dry for 10 minutes, then sear in a smoking hot cast iron pan for 30 seconds on each side. Touch up the edges with a torch. Comes out more tender and evenly cooked than just searing it. And no risk of overcooking.
Tacos all day
I’ve bought this 2 times. The first time I made the mistake of cutting with the grain and instantly regretted. The second time I cut across the grain and it was the most tender delicious flap meat I ever had. I just ate it like a steak.
I did a dry rub with a little mustard and squeeze of orange for moisture,Cooked over lump charcoal to medium
I’d make some amazing Mongolian beef with this. Crispy fried with rice flour and over a bed of rice, green onion, broccoli, then topped with the sauce as to not drown it.
I’d sous vide it
Suadero tacos.
I would make shawarma. AKA middle eastern tacos. Sadaf sells a legit shawarma seasoning that’s readily available.
I’d slap it
Fajita tacos
Stew meat
Smack it !
Make shawarma or tacos and it will be bomb!
Grill and do chimichurri.
Use my secret marinade, grill, and eat it for sure.
Take it from ya.
Wet marinade and grill high heat
At minimum, you’re going to make an effort to cut that against the grain.
Wagyu flap? That should taste like butter. Good find
Marinate it and make fajitas!
Tacos de Carne Asada!
Look up a New England steak tips recipe.
Tacos!!!
Stew it, that marbling is nice. It would be so tender
Cornish pasty’s
I have a fajita marinade that would go perfect with that. After 24 hours I’d pat it dry and throw it on a charcoal grill.
A steak cut from sirloin flap is called a bavette. Delicious. I like it cooked to medium though, as the heat breaks down the collagen.
Bums me out to see that flap has gotten to 18.99lb.
I would not marinate with lime. Generous amount of kosher salt. Leave it uncovered in the fridge. Make a good sauce or two to go with it.