Preparation recommendation Flap steak

Grill plate, plancha or pan

The flap steak is extremely aromatic, has a fine marbling and offers a tender, juicy bite. It is characterized by an intense flavour and is ideal for various grilled and pan-fried dishes.

Quick: Fill a large pan with cold water and place the meat in it for about an hour.

Slow: Place in the fridge 1 day before preparation.

We recommend seasoning the meat with salt only. To do this, salt the flap steak well on all sides and allow the salt to "soak in". You should allow 30 to 120 minutes for this process. Place the meat in the fridge unwrapped during this time. Room temperature is not necessary before grilling!

Set the grill plate, plancha or pan to approx. 75% of the maximum temperature and allow to preheat well. Apply a teaspoon of frying oil or clarified butter to the frying surface or directly onto the meat. Place the flap steak directly from the fridge onto the preheated surface and press gently onto the frying surface with a turner. After approx. 90 seconds, turn the meat to the other side and apply gentle pressure there too. The flap steak has more than two sides! Please repeat this process with all cut sides until they are dark brown.

Immediately afterwards, cook the flap steak at 120 degrees indirect heat in the grill or oven until the desired core temperature is reached.

Serve immediately afterwards, cut diagonally against the grain and enjoy hot. No resting phase is required!

We recommend a core temperature of 54 degrees Celsius for this piece.
We wish you bon appétit!