If you’re a meat lover, then you’re probably well aware of the many different cuts of beef available. Two popular choices are flap steak and flank steak. While they may sound similar, there are some key differences between the two.
Flap steak is a cut of beef that comes from the bottom sirloin butt. It’s a relatively thin cut, with lots of marbling and a pronounced grain pattern.
Because it’s so thin, it cooks quickly and is best cooked at high heat. Flap steak is sometimes referred to as “bavette” or “sirloin tip.”
Flank steak, on the other hand, comes from the abdominal muscles of the cow. It’s a leaner cut than flap steak, with a thick grain pattern. Flank steak is also best cooked at high heat but benefits from marinating beforehand to help tenderize the meat.
So what sets these two cuts apart? The biggest difference is in their texture.
Flap steak is more tender and has more fat marbling throughout the meat, which gives it a richer flavor. Flank steak is leaner and has less fat marbling, making it less tender but healthier.
Another difference between these two cuts is their price point – flap steak tends to be more expensive than flank steak due to its higher fat content.
Both flap and flank steaks benefit from being cooked quickly at high heat – think grilling or broiling. However, because flap steak is thinner than flank steak, it can overcook quickly if not watched carefully.
To cook either cut to perfection, make sure you let them rest for several minutes after cooking to allow the juices to redistribute throughout the meat.
In summary, while both flap and flank steaks are delicious cuts of beef, they have some key differences. Flap steak is more tender, richer in flavor, and more expensive than flank steak.
Flank steak is leaner and benefits from marinating before cooking. Both cuts are best cooked quickly at high heat and allowed to rest before serving.