Flap steak

Flap steak is a type of meat cut. It comes from the bottom sirloin. It is a thin piece of beef.[1]

Flap steak
Bottom Sirloin (beef cuts).svg
Beef Cuts
TypeBottom sirloin cut of beef
Raw flap meat

This cut can also be used to make ground beef.[2][3][4]

Flap meat is usually confused with cuts from the plate meats. Sometimes, it is sold as skirt steak even though it does not come from the plate.[5]


Flap steak

Like most steaks, the flap steak can be cooked with different methods.


  1. Green, Aliza; Kelsey, John (2004). Field Guide to Meat: How to Identify, Select, and Prepare Virtually Every Meat, Poultry, and Game Cut. Quirk Books. ISBN 978-1-931686-79-2.
  2. Chris Schlesinger; John Willoughby (25 March 2014). The Big-Flavor Grill: No-Marinade, No-Hassle Recipes for Delicious Steaks, Chicken, Ribs, Chops, Vegetables, Shrimp, and Fish. Potter/TenSpeed/Harmony. pp. 60–. ISBN 978-1-60774-528-0.
  3. J. Kenji López-Alt (21 September 2015). The Food Lab: Better Home Cooking Through Science. W. W. Norton. pp. 630–. ISBN 978-0-393-24986-6.
  4. Sally Pasley Vargas (20 April 2017). The Cranberry Cookbook: Year-Round Dishes From Bog to Table. Globe Pequot Press. pp. 49–. ISBN 978-1-4930-2810-8.
  5. Duggan, Tara (2005-03-16). "Butchers' best-kept secret / Seldom-seen flap meat is giving better-known steaks a run for the money". SFGATE. Retrieved 2021-06-29.