Flap steak or Bavette or sirloin tip or faux hanger, is under the sirloin area and it is thin and tasty and not to be confused with the flank steak which is even lower than that. Some say that it is flank steak’s tastier, sexier cousin.
When grilled right, it is tender, juicy, and due to its coarse texture it takes on marinades extremely well and have a robust beefy flavour. In this case the Yoghurt did its wonders!
Try not to go for rare as it will be very difficult to enjoy it but instead aim for medium to medium-rare.
As with all meat, it benefits from a few minutes of resting before you slice into it.
Goes nicely with Bulgur (check recipes in grains section) and some charred blistered beans.
Yoghurt Marinated Flap Steak
Have a look below at the full recipe. Don’t forget, you can always print it.
I hope you enjoy it!
Check here for more of my Beef Recipes.
|Prep Time||20 Minutes|
|Cook Time||10 Minutes|
|Passive Time||12 Hours|
- 1 Flap Steak , Black Angus, about 500g
- 2 tbsp Straggato Authentic Yoghurt , Charalambides-Christis
- 2 tsp dry Thyme
- 1 tsp Dry Oregano
- 1 tbsp fresh Ginger , grated from frozen
- 1 tbsp fresh Rosemary , finely chopped, plus about 6 more sprigs
- 1 tbsp Garlic , minced
- 1½ tbsp Lemon Zest
- 1 tbsp Lemon juice
- 3 tbsp Light Soy Sauce
- 50ml olive oil
- 1 tsp Sea Salt
- ½ tsp freshly ground Black Pepper
- Take a deep plate and combine all the ingredients except the rosemary sprigs, salt, pepper and the steak. Place the steak in a large flat plate and add half of the marinade to one side and half to the other. Then put it in a large zip bag along with the rosemary sprigs. Place it in the refrigerator for at least 3 hours or better overnight.
- About 30 minutes before you're ready to grill, remove the steak from the fridge to bring it to room temperature. Season both sides with salt and pepper. Place the steak on the grill once it's very hot. Cook each side for about 4 minutes, for medium-rare. Do not move it until you're ready to turn it to its other side.
- Remove from the fire and place the steak on a plate, cover with foil, and let it rest for at least 10 minutes to allow the juices to settle. Then, slice the steak thinly against the grain and serve with Bulgur and charred blistered beans.