People Are Still Sleeping On The Mighty Flap Steak | Underrated Cuts
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- čas přidán 23. 12. 2021
- Flap Steak is awesome and way cheaper than most of your favorite cuts of beef. Follow these steps and I guarantee you will be pleased with your steak selection choice.
Flap Steak Recipe Ingredients:
1.4 lbs flap steak
1 tsp neutral oil to coat the steak
Rosemary salt to taste (recipe and video below)
Fresh ground black pepper to taste
1 tbsp neutral oil to sear the steak
1 medium shallot peeled and cut in half
2 smashed garlic cloves
5 sprigs of fresh thyme
2 1/2 tbsp unsalted butter
Rosemary salt recipe- Blend for 1 minute
7 sprigs of rosemary stripped
4 sprigs of sage stripped
1/2 cup+2tbsp kosher salt
2 cloves garlic
1/2 lemon zest
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![Skirt Steak vs Flap Steak - What Are the Differences? [Steaks Review]](http://i.ytimg.com/vi/0wlDJVn8rEg/mqdefault.jpg)
Merry Christmas to all my foodie friends out in the world today!! I'm gonna start underrated cuts as a mini-series within my channel so look forward to that!! FLAP STEAK RULES.
Merry xmas
#MerryXmas❄🎁💛❄🎄❤❄💙⭐❄🥛🍪🤍❄❤🎅💚❄!!! Have an amazing day tomorrow and all season long!!!! See you again after Christmas break!!!! Love from a Bostonian
Merry Christmas! I was making Christmas Churrasco (Red and/or Green Sauce, w/ onion + chives creme sauce optional) and this video proved that FLAP STEAK RULES.
Merry Christmas 😊❤🎅⛄
Am here for it … A fresh notepad for 2022 recipes on hand
Flap sells for over $9/lb, flank even more, in San Diego/SoCal since carne asada is so prevalent - it ain't no secret here.
Move to Texas, we love beef, freedom, and decently priced beef. Just don't bring that Gavin Newsome leftist bullshit here and you're good man.
I don’t understand how people live in that tyrannical, nanny state. Average IQ of the California politician = 83. The problem is, they think they are geniuses. Move.
Pretty sure thats flank steak not flap
Fap steak, not flap
Same price as choice ribeye in my local Costco
I love how you said closer to “med rare than rare” or “closer to med well than medium.” As someone who works in restaurants, I gave up trying to explain what “medium+” or “med rare+” is to people so this is the perfect way to explain it to them
Just before I watched this I made a beautiful piece of crispy skin salmon with the exact steps that u used (except I didn’t have shallot and I used lemon )
Imma try it
I made the rosemary salt recipe and gave it out as a gift this year.
I speak for us all when I say Thank you!!
how'd it go?
@@Son_of_Mandalore so far so good!! My in laws loved it! I’ll have to hear from everyone else when they use it
I haven't made it yet because I don't have a food processor and I don't use a blender. I'm thinking of buying a cheap food processor just to make this
Same
@@dreichert1438 I got a Ninja as an early Christmas gift . It’s little and does the job.
Saving up for the vitamix 🥰🥰🤣🤣🤣😋😋😋
My menu for Christmas dinner is on point this year. Thank you again and again Sonny for the consistently great uploads!
HAPPY HOLIDAYS!
Thanks for the oodles of holiday video updates, good sir! And happy holidays to everybody! 👏👏👏
Love your channel! So entertaining and there's always something new to learn, like what you explained about different steaks needing different treatment. Keep up the good work and Fijne Kerstdagen!!
Awesome. Teaching a single dude how to feed himself. Mad respect.
Oh, I forgot, Merry Christmas and Happy Holidays to you Sonny! Great videos everytime, specially when there’s fridge-hitting action at the end. 👌👌👌👌 we appreciate you!
I did a full sized Bavette/Flap steak over an open fire last night for Christmas Eve Dinner. One of my favorite cuts!
I cant believe you.. I have been following you for some years now and have enjoyed every video. I am a chef myself on my winter vacation when I come home from working as a boiler-worker for the summer time and I Love to take inspiration from your videos. And on Christmas fu**ing day you are making a video about one of my favourite piece of the cow, Thank you!
That pice is very underrated, its packed with flavour, juicy and above all, CHEAP!
I hope that you have the best Christmas every and my gift to you is my newly love and guest on our table at Christmas from now on thanks to your inspiration and that is brusslesprout, Thanks! And keep up the good work!!
Thank you for making it so fun to watch and try some of your amazing recipes! Your energy is contagious :) Thanks Dude!!
Keep doing what you're doing mann. Don't ever let anyone ever tell you you aren't doing something. I feel the love from everyone of your vids :) it shows in the food and your vibes.... Merry Christmas from Texas!!!!!
Happy Christmas and thank you for all the fantastic vids this year.
Thanks for the tips. I found this cut in my freezer. Food prices are crazy in California so I’ve been buying whatever is on sale . It’s forced me to learn to cook new cuts. Dinner was delicious 😋
can't thank you enough for this! there are too many ways and advice on cooking a flank, so glad I trusted yours.
Merry Christmas and thank you for sharing your awesome recipes!
I did your Brussels sprouts recipe tonight and they were amazing!
Thanks
I followed your instructions (except I marinated it first) and it came out amazing! Ty so much.
Merry Christmas my friend! Love your channel and your spirit! Have a great holiday week!
Came to wish you Merry Christmas Sonny!
Bavette’s the shit.
I've been waiting all day for your video. I was worried that you weren't going to get one out today. Thanks dude!!
HAHA ME TO!!! Im amazing myself at this point..
I was a Sous chef for 10 years in a Michelin star awarded restaurant.
I know alot of this stuff, I just like to support you.
Thanks Chef!
I should have added that I really enjoy your style of video and I have learned stuff from you too.
The rosemary salt for example.
I am especially happy for you that you figured out how to make money outside the heat and pace of a commercial kitchen.
Good job!
Merry Christmas boy, GOD bless you and your family as well ☺️☺️☺️
Just wanted to say thanks, Dude. Your videos are awesome. Happy holidays
MERRY CHRISTMAS SONNY!! Thanks buddy!!🤜🎄🥩✌🏻
You are AWESOME! I appreciate you sharing your knowledge.
Merry Christmas to you and Sergeant Gilbert
Seriously getting more addicted to this channel. Your freaking energy is fantastic!
I just cooked my first flap steak following your instructions and it turned out amazing! I can’t have black pepper but it was divine nonetheless. Thank you so much!
Keep killing it!
Merry Christmas
Chef Sonny, hope you know how much you are doing in the world out there. Happy Christmas.
Another great steak vid!! Merry Christmas, and keep up the great work
Best cooking channel on CZcams, keep up the great work.
Tony from Scotland
Merry Christmas everyone
Looks delicious! Merry Christmas!! 🎄⛄
Man I’m on a deployment right now and your videos awesome to watch on my downtime. Happy holidays everyone
Just saying Merry Christmas for now. As always I’ll save your videos to improve my cooking. Thanks Sonny!!!
That slab of beef looks so good... Merry Christmas 🎄
I love you! Awesome content! Educational! Perfect! Thank you!
Flaps are THE BEST. Thanks for giving them the props they so richly deserve.
You are the first person I look up whenever I buy beef…I always make sure I have the rosemary salt, garlic, thyme, and butter!
I love your channel, your an awesome chef!!!!!
Dude you’re so right about ur temps. Especially the lamb. Kudos king
I followed the seasning, cooking and resting instructions to the letter and it turned out to be the best bavette steak I've ever eaten. Perfect ! Amazing !!
Better than any restaurant cooked bavette steak I've ever had.
Thanks ThatDude
I had to watch that part about sweet spots twice. I agree, I did not know it was true but now that you say it, it seems true. Thank you.
Love your videos!
The snow in the background is awesome. Looks like a great day to cook!
Nice one Bro! Cooking my first Bavette soon and this helped.
Been cooking flap for years. You are 100% correct, flap is best at medium rare/medium.
Flap is also a fantastic cut to marinate and grill... over charcoal preferably 🙌🏼
We live flap meat Sonny! Awesome for fajitas. Never done it in the pan. Great idea! Merry Christmas chef!!
Love your content keep it up !!
Have a very blessed Christmas and you know we love you too.
Merry Christmas, Sonny!! 😊🎄🎁
Been watchin your channel recently dude...love your enthusiasm and of course, the food.
Don't go changing....if ya know, ya know 😏
This was a great short video. 1 more like these please! I will run out and buy some at Costco right now!
Thanks for daily December videos. Hope you're getting through this holiday, I know a family member passed away recently. Take care 👍
Bro the one inch punch was fantastic 🤣 love the content happy holidays!
Hope your finding happyness today dude! Your very apreciated!
Merry Christmas Sonny!
Here in New England we can get flap steak very easily. New England style steak tips. Probably my favorite cut. Hope this video doesn't get too popular, I'd like to keep it a little bit of a secret.
You are an absolute master baster.
THANK YOU MY DUDE I JUST IMPRESSED THE FAM. ONCE AGAIN. SUPER CZcams DAD TO THE RESCUE!!!!!
Merry Christmas 💝🎄
My grandad told me when he showed me how to cook a steak, “ never put cold meat on a hot grill”…
Rest your meat before, get room temp, then rest after the cook!
Love, DD…
Merry Christmas!!!
Love it!
Merry christmass brother
Great technique on the double fist 🤜 🤜
I saw a beautiful one not too long ago. Couldn't believe it was choice grade. Wish you showed how you cut it up
Great video
Merry Christmas!
Bought two of these last month, marinaded with pineapple juice over night, and it made it way to mushy. Doesn't need broke down at all. Sonny has it down like four flat tires.
When using pineapple, you should only marinade for like 2 hours
Love your channel and the content. Kinda hate the punching of the fridge though... Merry Christmas
Regarding the steak tempering, it really depends on the pan you use. The one you're using wouldn't lose enough energy from fridge cold steak to affect its sear.
Kenji Lopez Alt tests this theory and it seems that it doesn't make much difference.
Much of a difference? So it does make a difference?
@@alexc6025 haha!
@@alexc6025 lol it makes a difference the same way making your own butter makes a difference. It's small and not worth the trouble.
@@MapleGlazedDonuts no in his book he did it in a pan, bent steak is a different issue.
I love flap steak been doing it just like your for a few years.
Merry Christmas. You're chicken went into our Christmas eve dinner this year. My wife said no punching the fridge though.
Haha. One inch punch was hilarious. Awesome vid.
That looks so FN good I’m drooling.
It's snowing in the background! Great video.
good vid dood!!!
happyholidays Chef! 🎄❤😋😋😋👍
Merry Christmas my friend
Dude you are a gem!!
My favorite steak next to a rib eye. Merry Christmas everyone.
Your Christmas sweater is my sweet spot
Best fridge hit on the channel so far. Well done.
That sear though 😍
Merry Christmas 🎄
Marry Christmas, my friend!
Thanks for the video. I hadn't encountered this cut and just bought it at a butcher in a supermarket who had cut it into strips. Any suggestions on grilling when it's not one solid piece of meat? Keep up the great work.
Dayum that looks good
I'm super happy you made the point that different cuts require different temps for optimal results. I love my filets rare, but that rack of lamb is perfect at medium or medium well. I have family that insist that lamb should be rare. It's gross to me though with all that raw fat.
This is one of the top cuts in Argentina and if done right its absolutely top-notch best steaks
Anytime there's even semi-caramelized onion leftover in a steak pan. I chuck in a glass of red wine (cabsav). Deglaze and reduce. Decant. That and some Dijon.
Never been disappointed.
You love us and that's all that matters. Love this channel. You make us better sonny
Just out of curiosity, does the finely-ground pepper thing also apply to when you're grilling steaks over a fire? I'd test it myself, but my pepper grinder doesn't have an adjustable mill so it just does a fine grind lol
Matters a lot less but if you have a big piece of pepper in the same place you're trying to make a nice grill mark then yeah it wont be as pronounced
Ahh gotcha, thanks :)
I love me some flap meat! Marinate that with orange and lime juice, some cumin, ancho chili powder, smoked paprika, garlic and onion powder, salt and pepper, oregano, vinegar, olive oil, diced serrano, diced onion, a little beer and cilantro😋
@@mike87kush holy shit that’s a lot but probably tastes amazing
@@nysportsfan31 lol it is but that's how you make some amazing Carne Asada!
Damn that looks delicious!
My kids and I love your videos! After we watch one, they run around the house yelling “you know I love you and I’m out!” Great content as always!
The Kill Bill punch, classic. Maybe that’ll be my Christmas movie tomorrow along with the tasty flap steak
This is making me anxious for dinner tonight
We call this sobrebarriga in the Mexican meat markets in south Texas which is one of the few places I've ever seen it here.
It's good and it's a good value at least here.
In our more upscale meat markets sometimes you'll see it as bavette but normally they'll mix it in with the skirt.
It's often also sold marinated and ready to put in the grill as fajita meat.
Hey Merry Christmas from south Texas!!
Been to Mexico and Texas for that matter and have never seen Vacio in any typical Mexican restaurant or steak place yet every in single Argentinian restaurant in Mexico I have always seen Vacio or flap on the menu. Not sure if there are any correlation but what Colombians call sobrebarriga is flank steak. Bavette is definitely the French name for the cut which people do use for marketing purposes here in the US since it sounds fancier.....