When it comes to grilling or frying meat, there are plenty of options available. However, not all cuts of meat are created equal.

Flank steak and flap steak are two types of beef that are often compared to each other. But are they the same thing? Let’s find out.

What is Flank Steak?

Flank steak is a lean cut of beef that comes from the abdominal muscles of the cow. It is a long and flat cut of meat with pronounced grains running along its length. Flank steak is known for its rich flavor and can be quite tough if not cooked properly.

How to Cook Flank Steak?

One way to tenderize flank steak is by marinating it for a few hours before cooking. Flank steak can be grilled, broiled, or pan-fried to perfection. The key to cooking flank steak is to slice it against the grain, which helps break down the fibers and make it more tender.

  • Marinate the steak for at least 2-4 hours in your favorite marinade.
  • Preheat your grill or broiler on high heat.
  • Cook the flank steak for about 5-6 minutes per side or until it reaches an internal temperature of 130°F (medium-rare).
  • Let the meat rest for at least 5 minutes before slicing against the grain.

What is Flap Steak?

Flap steak, also known as sirloin tip or sirloin butt, comes from the bottom sirloin primal cut of beef. It is a relatively thin and long cut of meat with some marbling throughout. Flap steak has a rich beefy flavor but can be tough if overcooked.

How to Cook Flap Steak?

Flap steak can be cooked similarly to flank steak. It can be marinated, grilled, broiled, or pan-fried. However, flap steak requires less cooking time than flank steak due to its thinner cut.

  • Cook the flap steak for about 3-4 minutes per side or until it reaches an internal temperature of 130°F (medium-rare).
  • Is Flap Steak Same as Flank Steak?

    While flank and flap steaks are both delicious cuts of beef that can be cooked in similar ways, they come from different parts of the cow and have distinct textures.

    Flank steak is leaner and has a more pronounced grain than flap steak. It is a thicker cut of meat that requires longer cooking times to become tender.

    On the other hand, flap steak has some marbling throughout and is a thinner cut of meat that cooks quicker than flank steak.

    In conclusion, while both cuts of beef are excellent choices for grilling or frying, they are not interchangeable. If you’re looking for a leaner cut with a pronounced grain, go for flank steak. But if you want a slightly fattier cut with less pronounced grains, choose flap steak instead.