Carne Asada Flap Meat - Recipe

I had never heard of flap meat until I went to the west coast of the United States. Despite the look, it is not a skirt steak (flap meat cut is right above the skirt steak cut) but it is prepared in a similar manner. Marinade first and then cook quickly at high temp to a medium rare. The flap meat cut may be called Boneless Carne Asada Flap Meat.

Flap meat was on sale this week so I purchase 3 small steaks totaling almost 1 ½ pounds. In general, I marinade this cut for at least 2 hours but prefer to do longer. I will get the beef in the marinade in the morning and then cook it in the late afternoon.

To start the process, I combine the dry marinade ingredients in a large freezer size resealable baggie. Then add the Balsamic Vinegar and the Southern Comfort. Let the contents rest for 2 minutes while the liquid absorbs the spices.

I carefully massage the bag to aid absorption. Then add the oil. This is a recipe that you can easily adapt to what you have on hand. Any whiskey will do in place of the Southern Comfort and if you don’t want the alcohol just add extra vinegar. You can use any oil that you wish.

Marinade
1 tsp Garlic Powder
1 tsp Onion Powder
½ tsp Salt
½ tsp Pepper
¼ cup Balsamic Vinegar
¼ cup Southern Comfort
½ cup Canola Oil

Place the flap meat in the marinade bag and seal tightly, pushing out an excess air. Place bag on a plate and flatten so meat is covered in marinade. Refrigerate. After at least an hour flip bag over and continue to refrigerate until you are ready to cook.

When you are ready to cook, remove meat from bag a dry off excess marinade. Heat a frying pan over medium high heat. Place steak into heated pan and sear both side.

It will cook quickly and the time will depend on the thickness of the flap meat. The steaks shown were thin, so cook time was about 2 minutes on each side. You want medium rare.

The most important thing to remember is to slice the flap meat thinly against grain. Otherwise it will be tough.

If you give this a try, let me know what you think.

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