Flap steak at Costco

My Costco sells a Flap steak, it's around $3.19lb., slice it up fry in olive oil and garlic, add provalone to melt, good crusty roll, you got yourself a steak and cheese to die for.

quote:

Originally posted by chewingthefat

My Costco sells a Flap steak, it's around $3.19lb., slice it up fry in olive oil and garlic, add provalone to melt, good crusty roll, you got yourself a steak and cheese to die for.

Ah, bavette d'aloyau. The bib of the sirloin. I haven't seen that around my area of Ohio.

They started showing up a lot at our local Publix last year. I treat them like a big skirt steak, and enjoy grilling with them.

Just dont confuse the flap with the flat iron(much more
tender but less flavor).
britt

At 3.19 a pound it's a bargain. I just seen it at my local Costco for $4.39lb Chow Jim

A flap steak? What is that? Confused.

quote:

Originally posted by Adjudicator

A flap steak? What is that? Confused.

Tell you the truth, I have no idea! It's like a flank steak with more marbeling and more tender.

You need to ask the butcher what part of the cow that comes from. All USDA steak has to come from a USDA section. I can get a local farmer to sell me a "Million Dollar Steak" for $2.99 but that doesn't mean it's real beef. Unless things have changed in the last few years all cut's of meat had to come from a specific chart of beef (UT actually had an auditorium where the brought in a side of cattle and taught students what each cut was).

Is there any chance this is a Flat Iron Steak?

It is a real and tastey piece of meat.
It comes from the loin area under the flank. Do not confuse this with a Flat Iron steak.
Most commonly used as sirloin tips around here.
Also a lot of sub shops use it for their steak and cheese subs.
But most deffinatley a real cut of meat, not manufactured. Chow Jim

Just tried the flap steak. Excellent on the grill; excellent price. Coincidentally, the NY Times had an article in the Sunday magazine about using "flap meat" to make Mexican-style grilled meat tacos.

Good meat--try it.

Never heard of flap steak. Thought is was a west coast thing, but I see some peeps from the east coast are aware of such a cut.

I never seen or heard of tri-tip, until I visited California, tri-tip country.

I much prefer flat iron. We have a nice 2lbder in the fridge for the gfill. Ill cut it half and teryaki mine