Grilled sirloin flap steak

It’s grilling season in my neighborhood.  Most every evening, a sniff outdoors reveals a trace of barbecue smoke, a faint whiff of pecanwood, or the scent of Italian dressing dripping onto hot charcoal briquettes.

Right now, sirloin flap steak is in heavy rotation on my Mini Big Green Egg.  I go back to this cut again and again because it isn’t overly fatty, is readily available, and has a texture perfect for thin slicing (think tacos and fajitas).  Marinated in a simple blend of pineapple juice, soy sauce, and garlic, sirloin flap grills to medium/medium-rare in 15 minutes or less when cooked at 500 degrees, making it faster to cook than boneless, skinless chicken.

Go ahead and grill a few slices of yellow or red peppers and a handful of onions alongside the steak.  To make soft tacos extra special, whip up a grilled pineapple salsa.

Grilled pineapple salsa

  • 1 or 2 rings fresh pineapple, cored
  • pinch of dark brown sugar
  • 10-12 cherry or grape tomatoes, quartered
  • 1 T finely chopped cilantro
  • 1 T finely chopped flat chinese chives (or minced red onion, if preferred)
  • juice of 1 lime
  • 1 jalapeno pepper, seeds removed, minced (optional)
  • Salt & black pepper to taste

Sprinkle the pineapple rings with brown sugar; grill for 3-5 minutes over a hot charcoal fire until slightly charred and softened.  Allow to cool briefly,then chop coarsely and place in a mixing bowl.  Add remaining ingredients and stir.  Season with salt and black pepper as desired.  Spoon over grilled meats or poultry.  Yield:  garnish for 4 soft tacos.

2 thoughts on “Grilled sirloin flap steak

    • I buy it at Whole Foods–it’s part of the oblique internal abdominal muscle. Fairly lean, with a texture reminescent of skirt steak (which I can never find). Looks like a long band or belt, and it is thicker at one end and tapers at the other. I like the beefy, robust flavor (almost as beefy/livery as hanger steak).

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