Grilled Marinated Sirloin Flap Steaks

Sirloin flap steak (sometimes called bavette) is one of the great underrated cuts: loose-grained, full of beefy flavor, and cheap compared to its fancier cousins. The marinade here leans into that richness with soy sauce, balsamic vinegar, and maple syrup balanced by raw garlic, a combination that hits salty, sweet, and sharp notes.

Fifteen minutes is enough to marinate. Flap steak is thin and the marinade penetrates fast; longer than 30 minutes and the salt starts to cure the meat instead of season it, turning the texture unpleasant.

High direct heat is the other key. Pat the steaks dry before they hit the grill so the outside crisps instead of steams, and plan on just 6 to 8 minutes total for medium-rare. The 10-minute rest after is non-negotiable; cut early and all the juice runs onto the cutting board.

Chef Tips

• Slice against the grain. Flap steak has long, loose fibers; cut across them in thin strips or you’ll be chewing for days.
• Discard the used marinade. Don’t baste with marinade that touched raw beef.
• Oil the grates right before the steak goes on so it doesn’t stick and tear the crust.
• Rest uncovered on a plate. Tenting with foil steams the crust into soggy submission.

Variations

• Swap maple syrup for honey, brown sugar, or molasses.
• Add a tablespoon of grated fresh ginger for a more teriyaki bent.
• Use flank steak, hanger steak, or skirt steak if flap isn’t available.