About this cut
The Flap Steak, often celebrated in French bistros as Bavette d'Aloyau, is a chef's favorite prized for its loose, coarse grain and profound mineral beefiness. Located in the bottom sirloin, it exhibits a distinct texture that is leaner than a skirt steak but carries a similar intensity of flavor. Its unique fiber structure allows it to hold onto juices and marinades exceptionally well, resulting in a robust, savory experience when seared over high heat.
Taste-DNA
This cut is the obliquus internus abdominis muscle from the bottom sirloin flap, a part of the abdominal wall that develops thick muscle fibers and rich flavor through constant movement.
Preparation
Cooking Guide
For peak tenderness, sear the Flap Steak over high heat to achieve a deep Maillard crust while maintaining a medium-rare core temperature of 52-54°C. Avoid overcooking, as the lean, coarse fibers can become tough and dry if they pass the medium stage. Crucially, allow the meat to rest for at least 5-10 minutes before slicing thinly against the grain at a shallow angle to shorten the muscle fibers for the best mouthfeel.
Core Temperatures
Portions per Person
The intense, iron-rich profile of this cut demands a wine with structure, such as a high-altitude Malbec, or a bright, herbaceous accompaniment like a traditional Chimichurri.