Flap Meat

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.

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