Flap steak

Flap steak is a cut of beef from the lower chest or belly of the animal. It is a thin, relatively lean, inexpensive cut of beef with a lot of flavor. The cut is common in Colombia, where it is known as sobrebarriga ("over the belly").

Description

Flap steak is sometimes confused with hanger steak and skirt steak, two similar cuts of beef. However, flap steak is a distinct cut that comes from the belly of the cow, near the flank steak. It is less tender than more expensive cuts of beef, but it is valued for its flavor.

Preparation

Flap steak is often marinated before being broiled or grilled. The marinade helps to tenderize the meat and add flavor. It is typically cooked quickly over high heat and then sliced across the grain before serving. In Colombia, sobrebarriga is often boiled with seasonings until tender, then roasted in the oven with a sauce made from the cooking liquid.

Uses

Flap steak is a versatile cut of beef that can be used in a variety of dishes. It is often used in fajitas, stir-fry dishes, and sandwiches. It can also be used in beef stews and pot roasts.

See also

• List of steak dishes
• List of beef dishes

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