Flap steak is a beef cut that comes from the sirloin of the beef from a smaller muscle. This muscle is frequently further processed into marinated steaks or fajita strips.
Cuts include small steaks that can be marinated then pan seared. The meat may also be cut into thin strips for use in Asian stir-frys. Flap meat may also be mechanically tenderized and sold as cube steaks (for chicken fried steak).
The flap steak (flap meat) is a very flavorful cut but should not be under or overcooked. If under cooked it will be chewy, if overcooked it will be dry and rubbery. It is best to grill the steak to "medium" (not medium-rare). See a simple flap steak recipe below.
Prepare the flap steak by cutting it into 3-4" strips, cutting with the grain.