For the Flap Meat, first remove the Flap Meat from the refrigerator an hour before grilling and let it come to room temperature.
Cut the meat into 1 1/2 to 2 cm thick steaks.
Brush with the sunflower oil.
Grill directly over medium heat (220-250 °C) on both sides for about 2 minutes (also works in a pan on the stove).
Allow to draw in indirect heat to a core temperature of 55-56 °C (medium). If grilled in a pan, finish cooking the meat in the oven at about 130 °C.
Season Flap Meat with sea salt and pepper when serving.
Preparation Tip:
The Flap Meat is located in the lower rear belly area of the beef. It is characterized by the fact that it has a very coarse fibrous structure and is also somewhat marbled.