How long to cook flap steak?

Flap steak, also known as sirloin tips, is a thin and flat cut of beef taken from the bottom sirloin subprimal cut. It is an inexpensive, flavorful, and relatively quick-cooking cut of beef. When cooked properly, flap steak can be tender and delicious. Determining the right cooking time is essential to achieving the best results.

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What is Flap Steak?

Flap steak is cut from the bottom sirloin, which is the upper portion of the hind leg of the cow. It sits right under the top sirloin butt in proximity to the flank and tri-tip cuts. The steak is long, flat, and thin, with a coarse grain running through it. It typically weighs around 1 to 2 pounds.

This cut consists of a small amount of marbling striated with sinew running through it. The moderate fat content gives it good flavor and moisture when cooked quickly over high heat. Due to its thinness, flap steak cooks rapidly and can become dry and tough if overcooked.

Benefits of Cooking Flap Steak

There are several advantages to cooking flap steak:

Budget-friendly – Flap steak is one of the most affordable cuts of beef available.

Quick cooking – Its thinness enables fast cooking on the stove, grill or in the broiler.
Versatile – It can be grilled, pan-seared, broiled, or sautéed.
Flavorful – It has good beefy flavor enhanced by its moderate marbling.

Tenderizes when sliced thin – Cutting across the grain after cooking makes it tender.

Taking into account its attributes makes flap steak an ideal choice for weeknight meals, simple dinners, fajitas, stir fries, and other quick recipes.

How Long to Cook Flap Steak?

The optimum cooking time for flap steak depends on the thickness, the cooking method used, and the desired doneness. Here are some general guidelines:

Grilling

For grilling flap steak to medium doneness:

3/4 inch thick – 8 to 10 minutes total
1 inch thick – 10 to 12 minutes total

1 1/4 inches thick – 12 to 15 minutes total

Grill over direct high heat, turning halfway through. Let rest 5 minutes before slicing across the grain.

Pan Searing

For pan searing flap steak to medium doneness:

3/4 inch thick – 6 to 8 minutes total
1 inch thick – 8 to 10 minutes total
1 1/4 inches thick – 10 to 12 minutes total

Sear in a very hot skillet on both sides, then finish cooking in a 400°F oven. Let rest 5 minutes after cooking.

Broiling

For broiling flap steak to medium doneness:

3/4 inch thick – 8 to 10 minutes total

1 inch thick – 10 to 12 minutes total
1 1/4 inches thick – 12 to 15 minutes total

Broil 4-5 inches from heat source, flipping halfway through. Allow meat to rest 5 minutes after cooking.

How to Tell When Flap Steak is Done

Here are some ways to test the doneness of flap steak:

Use an instant-read thermometer – 120°F for rare, 130°F for medium-rare, 140°F for medium.
Check firmness by pressing on center – It should feel gently yielding for rare to medium-rare.

Cut into thickest portion and check internal color – Light red for rare, pink for medium-rare, brownish pink for medium.
Check for sear marks – Properly seared flap steak will develop caramelized crust on both sides.

Due to its leanness, it’s best not to cook flap steak past medium. Once it reaches 160°F, it will become tough and dry.

Tips for Cooking Flap Steak Perfectly

Follow these tips for cooking irresistibly delicious flap steak every time:

Pat steak dry thoroughly and salt just before cooking.
Cook over very high heat to develop a nice brown crust.

Flip only once during cooking and resist poking repeatedly with tongs.
Allow meat to rest after cooking for juices to distribute evenly.
Slice across the grain for optimum tenderness.

Avoid overcooking – Medium rare to medium is ideal.
Complement with pan sauces, chimichurri or flavored butters.

Common Cooking Methods for Flap Steak

Here are some of the most popular cooking techniques used for flap steak:

Grilling

Grilling over direct high heat is a quick and flavorful way to cook flap steak. Shoot for medium rare to medium doneness. Let rest 5 minutes before slicing against the grain.

Pan Searing

Sear in a very hot cast iron skillet or stainless steel pan to develop a nice crust. Finish cooking in the oven if needed. Rest before slicing across the grain.

Broiling

High heat broiling caramelizes the top while cooking the inside. Watch closely to avoid overcooking. Let rest then slice across the grain.

Stir-Frying

Cut flap steak across the grain into thin slices or strips. Stir-fry over very high heat with veggies and sauce. Cook just until browned.

Marinating

Soak flap steak in a flavorful marinade for 1-2 hours. Grill or broil to desired doneness. The marinade adds extra flavor.

Serving Suggestions for Cooked Flap Steak

Flap steak is extremely versatile. Here are some delicious ways to serve it:

Fajitas – Slice and serve with peppers, onions, tortillas, guacamole, etc.
Steak salad – Top a salad with thin slices of grilled or broiled steak.
Steak sandwiches – Serve on a toasted baguette with caramelized onions and chimichurri sauce.

Steak tacos – Dice or slice steak and serve in warmed corn tortillas with toppings.
Stir fry – Quickly stir-fry marinated steak slices with vegetables and teriyaki sauce.
Beef skewers – Thread marinated steak cubes onto skewers and grill.

Common Accompaniments for Flap Steak

Flap steak pairs beautifully with various sauces, toppings and sides:

Chimichurri sauce – Herb and garlic sauce adds big flavor.
Horseradish cream

Compound butters – Butter blended with herbs and spices.
Sautéed mushrooms
Caramelized onions

Roasted or grilled veggies like peppers, onions, zucchini
Rice, quinoa or roasted potatoes
Salsa, guacamole, pico de gallo

Conclusion

Flap steak can be cooked in a very short time due to its thinness. Optimal cooking times range from 6 to 15 minutes depending on thickness and doneness level. Key tips are high heat, flipping once, resting before slicing across the grain, and avoiding overcooking. Served with simple sauces and sides, flap steak makes a quick and tasty dinner option.