Are you looking for a delicious and easy-to-make steak dinner? Look no further than beef flap meat!
This Mexican-style steak is full of flavor and only takes a few minutes to cook in the oven. But how do you cook it to perfection?
In this article, we’ll explore different methods and techniques for cooking beef flap meat in the oven. From seasoning to marinating, we’ll cover everything you need to know to make a mouth-watering meal.
So, grab your apron and let’s get cooking!
How To Cook Beef Flap Meat In The Oven?
There are a few different ways to cook beef flap meat in the oven, depending on your preferences and desired level of doneness. Here are some methods to try:
What Is Beef Flap Meat And Why Is It A Great Choice For Steak?
Beef flap meat is a thin cut of beef that comes from the bottom sirloin. It has a texture and flavor similar to skirt steak but is less expensive. It is a versatile cut of meat that can be used in a variety of dishes, including tacos, carne asada, stir-fry, and kebabs. Flap meat absorbs marinades well and offers great yield.
Historically, butchers kept flap meat out of the meat case for themselves because it was a lesser-known cut. However, it has become more widely known and popular, making it easier to find in markets everywhere.
Flap meat benefits from marinating and being cooked over high, dry heat, whether grilled, broiled, pan-fried, or stir-fried. It’s important to cut the meat very thinly across the grain and not cook it past medium-rare for optimum tenderness.
One of the great things about flap meat is its affordability. It’s one of the most versatile and cost-effective cuts of beef available. It takes well to fast-cooking methods like grilling or searing. It’s excellent cooked whole and sliced into thin strips or cubed and put on skewers. Its coarse texture grabs onto marinades and seasonings, making it perfect for slow-cooked braises like Cuban ropa vieja.
Preparing The Beef Flap Meat For Cooking In The Oven
Before cooking beef flap meat in the oven, it’s important to prepare the meat properly. First, preheat your oven to 400 degrees Fahrenheit. Then, place your beef flap steak on a baking sheet and season it with salt, pepper, and your favorite spices. You can also marinate the meat for up to 6 hours to tenderize the grain and infuse it with flavor.
It’s important to leave the steak in one big piece, as it is a long cut of meat and leaving it as one piece makes it easier to flip. Once seasoned or marinated, place the baking sheet with the steak in the oven directly under the broiler. Allow the steak to cook for 4-6 minutes per side, or until it is cooked to your desired degree of doneness.
If you prefer a more hands-on approach, you can also sear the beef flap steak in a cast iron skillet on high heat for a few minutes on each side before transferring it to the oven. This will give the steak a nice crust on the outside while keeping it tender and juicy on the inside.
No matter which method you choose, it’s important to let the beef flap steak rest for at least 5 minutes covered in foil before slicing against the grain for tender results. With these tips, you’ll be able to cook delicious and flavorful beef flap meat in the oven that will impress any dinner guest.
Marinating Techniques To Tenderize The Meat
Marinating is a great way to add flavor and tenderize tough cuts of meat like beef flap meat. There are two types of ingredients that can be used in marinades to tenderize the meat: acids and enzymes. Acids, such as vinegar, citrus juices, and alcohol, work by breaking down the proteins in the muscle, resulting in a “netting” of the marinade flavors. Enzymes, on the other hand, are found in roots and fruits like gingerroot and papaya. Papain, an active tenderizing agent found in papaya and pineapple, is a common ingredient in marinades. Enzymes break down tissue by digesting its proteins.
When marinating beef flap meat, it’s important not to leave it in the marinade for too long, as acids can weaken the protein structure of the meat too much, making it too soft and mushy. A successful marinade has the right balance of acid, oil, and seasonings. Once you take the meat out of the marinade, you can use it to make a sauce by adding it to the pan and reducing it. However, to guard against any contamination from the uncooked meat, you should bring it to a boil and cook it for at least 5 minutes.
An easy steak marinade with a hint of cayenne pepper is a good way to add flavor to beef flap meat. To make this marinade, combine 1/4 cup each of soy sauce, Worcestershire sauce, and olive oil with 2 tablespoons of balsamic vinegar, 1 tablespoon of lemon juice, 2 cloves of minced garlic, 1/2 teaspoon each of salt and black pepper, and 1/8 teaspoon of cayenne pepper. Mix until thoroughly combined and pour over the steak in a zip-top bag or non-metal dish. Marinate for 1-8 hours before cooking as desired.
Choosing The Right Cooking Method For Your Beef Flap Meat
When it comes to cooking beef flap meat, choosing the right cooking method is crucial to ensure a tender and flavorful result. Flap meat is a thin cut of beef with a coarse grain, which means it can become tough and chewy if overcooked. Therefore, it’s important to use cooking methods that will minimize moisture loss while increasing tenderness and maximizing flavor.
Moist heat cooking methods such as braising, boiling, poaching, and stewing are recommended for tougher cuts of meat, including flap meat. These methods use liquid or steam to transfer heat to the meat and cook it slowly over a long time. This helps soften the connective tissue and infuse the meat with flavor. Braising or pot-roasting is an excellent option for flap meat as it allows you to sear the meat first to develop a crust, then cook it in flavorful liquid for an hour or more on the stove or in the oven.
Dry heat cooking methods such as grilling, broiling, roasting, and pan-frying are best for more delicate cuts of meat that come from less exercised parts of the animal. These methods add robust flavor and are often done over high heat for short periods of time to prevent drying out the beef. However, flap meat can also be cooked using dry heat methods if done correctly. It’s best to cook the meat quickly on high, dry heat either on a grill or under an oven broiler. For the best flavor and texture, cook the meat to rare or medium-rare. If you cook the steak much longer, it becomes chewy and tough.
No matter which cooking method you choose for your beef flap meat, remember to marinate it first. Flap meat takes well to marinades as they tenderize the grain and infuse it with flavor. You can use either an all-purpose BBQ dry rub or a wet steak marinade. Prick the steak all over with a fork and then submerge it in marinade for up to 6 hours. Leave the steak in one big piece as it makes it easier to flip.
Tips For Achieving The Perfect Temperature And Doneness
Achieving the perfect temperature and doneness for beef flap meat in the oven is essential for a delicious and satisfying meal. Here are some tips to help you achieve your desired level of doneness:
1. Use a meat thermometer: A meat thermometer is the most accurate way to measure the internal temperature of your beef flap meat. Insert the thermometer into the thickest part of the meat, making sure it does not touch any bone or fat. The target temperature will depend on your desired level of doneness, but a medium-rare temperature is generally advised for maximum flavor.
2. Know your temperatures: The internal temperature of your beef flap meat will determine its level of doneness. For rare meat, aim for an internal temperature of 125°F, for medium-rare aim for 135°F, and for medium aim for 145°F.
3. Let it rest: After removing your beef flap meat from the oven, let it rest for a few minutes before cutting into it. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.
4. Use the finger test: If you prefer not to use a meat thermometer, you can use the finger test to determine the level of doneness. Simply touch your thumb to your index finger and feel the fleshy part at the base of your thumb – this is what rare meat feels like. Touch your middle finger to your thumb for medium-rare, your ring finger for medium, and your pinky finger for well-done.
By following these tips, you can achieve a perfectly cooked beef flap meat in the oven every time. Experiment with different cooking methods and temperatures to find your personal favorite.