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Top-down view of a plate featuring medium-rare beef flap meat on fresh arugula, garnished with lemon slices and olive oil, set on a rustic wooden board with minimalistic decor and herbs in the background.

Beef Flap Meat: A Culinary Guide

Beef flap meat, also known as beef navel, offers a rich taste and tender texture at an affordable price. This cut, from the bottom sirloin area, is versatile, flavorful, and perfect for various cooking methods. Discover how to select, prepare, and cook this often-overlooked gem in your kitchen.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course BBQ, Main Course
Cuisine American, French, global
Servings 5
Calories 196 kcal

Equipment

  • - Grill or skillet
  • - Meat thermometer
  • - Tongs
  • - Knife

Ingredients
  

  • - **Beef flap meat sirloin flap or bavette:** 1 lb
  • - **Olive oil:** 2 tablespoons
  • - **Garlic minced:** 2 cloves
  • - **Lime juice:** 2 tablespoons
  • - **Black pepper:** 1 teaspoon
  • - **Cumin:** 1 teaspoon
  • - **Salt:** 1 teaspoon

Instructions
 

  • **Marinate the Meat:**
  • - Combine olive oil, garlic, lime juice, black pepper, cumin, and salt in a bowl. Rub the marinade onto the beef flap meat. Cover and let it marinate for 8-24 hours.
  • **Preheat Grill/Skillet:**
  • - Preheat your grill to medium-high heat or heat a skillet on the stovetop.
  • **Grill/Pan-Sear the Beef:**
  • - Place the beef flap meat on the grill or skillet. Grill for 4-5 minutes per side, or pan-sear for 3-4 minutes per side, until it reaches a medium-rare temperature (130°F internal).
  • **Rest the Meat:**
  • - After cooking, let the beef rest for 5-10 minutes before slicing to allow the juices to redistribute.
  • **Slice and Serve:**
  • - Slice against the grain to ensure maximum tenderness. Serve as desired with sides or in tacos, fajitas, or over rice.