A really good steak with no pictures

I had the best of intentions of taking a picture of last night’s dinner.  I really did.  The camera was out, I turned on extra lights, and I even cleared the counter.  Okay, I shoved the papers on the counter to make a clear spot, but that’s mostly the same thing.  I think what happened was that I started making brownies when the steak was ready and T came in and plated our food and then whisked off to the coffee table and before I knew it I was eating.  Hungrily.  Sorry.

Quite a long time ago, we had a chance to go by Iowa Meat Farms when they were having their anniversary/birthday/annual celebration and people come out with spices and sauces and sausage and grilled food.  It’s all free and you walk through a corridor of samples to get into the store.  We happened to taste a piece of tender but tasty meat that was covered in some sort of bbq sauce.  Maybe it was the one made from Dr. Pepper.  We asked what cut of meat he had used and he said “flap meat”.  Until that point, I had never heard of flap meat.  I’m not even sure I saw it inside the store, so I thought maybe he had said “flat meat”, like skirt steak or something else cut thin.  At this time, we were happily grilling Costco filets or ribeyes and gave no further thought to this funny flat steak.  I chalked it up to a crazy old man trying to make his sample seem fancier than it was. 

And then I actually saw it.  At Costco.  If Costco was calling it flap steak, it must be legit.  It’s a thin flap of meat, with strong grain lines and good marbling.  It looks like a tasty piece of meat.  We typically just grill it to medium-rare and slice it across the grain.  It’s chewy, but in that beefy texture way, not in a tough and tasteless wat.

So, last night, I pulled a piece of flap steak out of the freezer (trying to clear out the freezer and all) to defrost and decided we’d have CSA green beans to go with it.  I had also considered making a salad, but with the whisking of the food I had no time.

The steak had a large piece and a small piece in the package.  The small piece was rubbed with some random homemade Texas bbq brisket rub and the large one just got salt and pepper.  I like simple seasonings on steak.  The meat just sat there, absorbing flavor until the grill was ready to accept it.

The green beans were blanched for 2 minutes in boiling water and then sat in an ice water bath until the steaks went to the grill.  Then I dumped them in a hot pan (after draining, of course) with some sesame oil until they were warm and starting to get a little browning color.  By this time, the steaks were done (they cook quickly), salt was sprinkled on the beans and the whisking away was happening.

It’s a combination of T liking steak sauce and also wanting to decrease the amount of various condiments taking up a whole shelf in the refrigerator.  A Jack Daniel’s  steak sauce accompanied his piece of steak; sea salt and sesame oil was my dipping sauce of choice (like at the Korean bbq, yum yum!)  The spice rubbed steak was eaten as is, and it was good.  Since flap steak has marbling, some bites have more fat to them than others.  But it’s the melty beefy fat, the kind that melds with the meat to let you know it tastes really good and is probably not very healthy.  T did a good job of not overcooking the steak, so it was still juicy and tender, easily cut into pieces, and devoured in minutes.  The green beans did their part as obligatory green vegetable-on-plate.

Not all Costcos sell flap steak.  It’s not sold at the Costco in Las Vegas, but the Sam’s Club in Vegas has it.  It’s not always at the Poway Costco.  So, if you come across one, I encourage you to try it.  We’re always very happy with the quality of meat from Costco.  Mmm…. steak…

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3 responses to “A really good steak with no pictures

  1. ooh, sounds good! I thought I’d seen skirt steak labeled as flap steak in Costco but wasn’t sure if they were he same cut… Melty fat, good!

  2. I thought that, too! That flap steak was just some marketing re-naming of skirt steak, but flap steak is actually a different cut and also more tender (most likely because of the fat marbling). It’s so good! It freezes and defrosts wonderfully, so you can grab one from Costco, cook part of it, freeze the rest, and just bring it out one night when you’re looking for a quick easy dinner.

  3. Gosh, and I thought skirt teak was pretty tender and well marbled. It seems like it would be great in almost preparation…

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