The Heat's On!

     Flap meat, while not sounding particularly appealing, can be very good, provided that it is cooked properly.  Grilled, broiled or pan-seared it should be cooked using high, dry heat.  That makes for better browning and insures crisp, charred edges.

     And while most people prefer their steak medium rare, it is best to leave the flap steak on a bit longer until there is just a hint of pink, more at medium.  Served more on the rare side it can be unpleasantly chewy.  And while having said that, cooking it too much will cause it to become tough and dry.  The goal is to have the internal temperature right at 140F for a tender and juicy cut.  Be sure to insert your digital instant read thermometer at an angle for a more accurate read.

     Cooked flap meat should always be thinly sliced across the grain to make those coarse meat fibers short and easier to chew.