Flap meat is a thin, fibrous and chewy cut, that is marinated, cooked at high temperature to no more flap steak rare and then cut thinly across the grain. Field Guide to Meat: How to Identify, Select, and Prepare Virtually Every Meat, Poultry, and Game Cut.
Seldom-seen flap meat is giving better-known steaks a run for the money”. The Big-Flavor Grill: No-Marinade, No-Hassle Recipes for Delicious Steaks, Chicken, Ribs, Chops, Vegetables, Shrimp, and Fish. The Food Lab: Better Home Cooking Through Science. The Cranberry Cookbook: Year-Round Dishes From Bog to Table.
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