Flap Meat Steak
by Sommer Collier — last updated on Dec 17, 2025 
I’m crazy about flap meat steak, and this recipe makes some of the juiciest and most flavorful steak I’ve ever tasted. I’ve discovered the secret to perfecting this steakhouse-quality dinner is my homemade marinade. Just marinate and sear for mouth-watering beef you can make any day of the week.
We love a hearty steak dinner in my household, and flap steak has become my go-to cut. It delivers the perfect balance of tenderness and bold flavors, without the hefty price tag of more expensive cuts. My favorite way to grill this up is to season it in a sweet marinade of orange juice, brown sugar, garlic, and a few key spices. This will get you that gorgeous, caramelized crust and incredibly juicy center that will just melt in your mouth. With this recipe, you’re basically getting a restaurant-worthy thrill at home that has the elegance of a luxurious steak with cognac sauce, but it’s so much easier to make.
Sommer’s Recipe Highlights
Steakhouse flavor on a budget – With this flap steak recipe, you get all the chef-level bold flavors and texture without having to break the bank.
Weeknight hero – I love to make this dish during busy weeknights because it comes together quickly and every bite packs a punch. You can plan ahead and marinate overnight so there’s very little to do when it’s time to sizzle it up.
Incredibly versatile – There are so many ways to enjoy this cut of steak. Of course, there’s the classic main dish sliced version served with delicious sides, but you can also add it to salads, sandwiches, over rice bowls, or in tacos. It pairs perfectly with pretty much everything!
Key Ingredients and Tips
- Flap steak – Otherwise known as Bavette steak, this is the star of the dish. It’s the best cut for marinating because it soaks up all the juices and flavors just beautifully, but has a very beefy flavor and delicate texture compared to similar cuts.
- Orange juice – I always use freshly squeezed, but you can use store-bought, too. It will give your steak that sweet, tangy twist and a gorgeous caramelized crust.
- Garlic – Don’t skip out on the garlic! It balances the sweet notes.
- Light brown sugar – Just a little bit of packed brown sugar goes a long way. It helps to create the caramelization for a crusty exterior.
- Spices – I use a combo of sea salt, freshly cracked black pepper, and crushed red pepper flakes for a boost of heat.
- Butter – To get that glossy finish and rich flavor, I finish off the steak with a generous tablespoon of unsalted butter. All steaks deserve a pat of butter before serving.
How To Make
Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Prep the marinade – First things first, I prepare that sweet and delicious marinade. I grab a large Ziploc bag, and I fill it with the orange juice, salt, pepper, and spices. Then I shake it until all of the ingredients are blended well.
Flavor the meat – Next, I slip my bavette steak into the Ziploc bag and shake it all up again. It’s important to seal the bag well to avoid annoying spillage, and then I refrigerate it for at least 30 minutes.
Dry it – Once I’m ready to start cooking, I remove the steak from the marinade, and I let it dry on a rack. It doesn’t really take much time to dry — I’d say about 30 minutes. This also helps it come to room temperature so it sears well.
Heat up the pan – Now it’s time to get things cookin’! I set a cast-iron skillet over high heat. It’s important to get the pan really, really hot because that will give you that delicious, crunchy crust.
Grill – When the pan is hot, I add a drizzle of olive oil and butter. Then the steak goes in, and I sear it for about 4-5 minutes per side.
Rest, slice, and enjoy – It’s really important not to skip the resting step. Before I slice, I always let the steak rest for a few minutes so the juices can settle. Then I cut against the grain, and I’m ready to serve those tender, juicy strips.
Expert Tips
If you’re aiming for the perfect steak, you can always use a meat thermometer. For rare, the ideal temperature of the steak is 125 degrees Fahrenheit. For medium rare, it’s 130 degrees Fahrenheit; for medium, it’s between 140 and 145 degrees Fahrenheit. Anything beyond that is considered well done.
Recipe Variations
- Sweet and savory – For an Asian-inspired twist on this marinade, use soy sauce, honey, ginger, and garlic.
- Mediterranean – Make a Greek marinade out of lemon juice, salt, pepper, olive oil, garlic, and oregano.
Serving Suggestions
I love serving this flap meat the same way I do my favorite bone in ribeye — with a lineup of tasty sauces and fabulous side dishes. Here are a couple of my favorites!
- Cowboy butter
- Chimichurri
- Mashed potatoes
- Duchess potatoes
- Stir fry snap peas
- Green beans Almondine
- Brussel sprouts
Frequently Asked Questions
Yes, it is! You really can’t get a better piece of meat for the price. It is texturally superior to flank steak and skirt steak, and it tastes delicious.
PS, don’t let the person behind the meat counter try to convince you that flank steak is the same thing. It’s most definitely not.
It is certainly less expensive than, say, a sirloin or ribeye. However, flap meat is not necessarily a “cheap” beef cut, like round steak or ground beef.
Nope! Marinating and searing the steaks makes them tender and moist, without any chewiness. Also, be sure to cut the beef against the grain to accentuate the delicate mouth-feel.
For optimal flavor, the meat should marinate for at least an hour. Any longer than 24 hours and you run the risk of the meat being over-tenderized, and therefore mushy.
Storing
Cooked steak will keep well for up to 3 days in the refrigerator. Let it cool completely before transferring to an airtight container and placing it in the fridge.
Help Me Spread the Word about this Fabulous Free Recipe! Sharing this recipe link on Pinterest and Facebook is super impactful, and I greatly appreciate it! Find the share buttons below the recipe form.
More Easy and Delicious Steak Recipes To Try
Flap Meat Steak
Video
Ingredients
- 3 pounds Bavette steak flap meat steak
- 1 cup orange juice
- 3-4 cloves garlic minced
- ½ cup light brown sugar packed
- 1 tablespoon salt
- 1 teaspoon black pepper
- ½ – 1 teaspoon crushed red pepper
- 1 tablespoon butter
- 1 tablespoon olive oil
Instructions
- Set out a large zip bag, or a baking dish for a marinade. Combine the orange juice, minced garlic, brown sugar, salt, pepper, and crushed red pepper in the bag or dish. Mix well.
- Place the Bavette steak in the bag and zip tightly. Refrigerate for at least one hour but up to 24 hours.
- When ready to cook, remove the Bavette steak from the marinade and allow it to dry for at least 30 minutes.
- Set an extra-large cast-iron skillet (or cast iron griddle) over high heat.
- Once the pan is hot, add the butter and oil to the skillet. Once melted, sear the Bavette steak for 4 to 5 minutes per side, making sure the surface of the steak is in full contact with the pan for best caramelization.
- Allow the steak to rest for 3 to 5 minutes before cutting and serving. When ready to slice, turn the steak so that each slice is cut against the grain. Slice and serve with your favorite steak sauce.
I had to cut in half for a one pound flap meat. I also added 1/2tsp thyme.
Next time I may cut down the brown sugar to 3Tbsp instead of 1/4C.
It was very good air fried at 400° for 5 min (pretty thin cut, about 1/2” thick)
Excellent recipe, it came out amazing. I didn’t even use garlic and it was soo good anyway. Juicy and delicious. Thanks! Only marinated galf of the meat for about 30 minutes. The other half of the steak is marinating overnight, we will see tomorrow how if that will come out differently.
This recipe is outstanding! SO GOOD! I could eat this every night.
This is seriously amazing! The marinade is so good! Thanks so much for the recipe!
This melted into our mouths! We are addicted to this super tender and juicy steak! I’m keeping this recipe!
WHOA!!! Loaded with flavor and so easy to prepare. I am so happy I found this recipe!