20 Delicious Flap Steak Recipes for Every Occasion

Flap steak, the unsung hero of the beef world, is here to revolutionize your mealtime with its rich flavor and versatility. Whether you’re whipping up a quick weeknight dinner, hosting a summer BBQ, or craving some hearty comfort food, we’ve got you covered. Dive into our roundup of 20 Delicious Flap Steak Recipes for Every Occasion and discover your next favorite dish. Let’s get cooking!

Grilled Flap Steak with Chimichurri Sauce

Grilled Flap Steak with Chimichurri Sauce is a vibrant, flavor-packed dish that brings a touch of Argentine flair to your backyard BBQ. Perfect for those who love a juicy steak with a herby, garlicky kick.

Ingredients

• 1.5 lbs flap steak
• 1/2 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 3 cloves garlic, minced
• 2 tbsp red wine vinegar
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup olive oil

Instructions

1. Preheat your grill to high heat (about 450°F).
2. Season the flap steak with 1/4 tsp salt and 1/4 tsp black pepper.
3. Grill the steak for 4-5 minutes per side for medium-rare, or until desired doneness. Let it rest for 5 minutes before slicing.
4. While the steak rests, make the chimichurri sauce: In a bowl, mix together parsley, cilantro, garlic, red wine vinegar, red pepper flakes, remaining 1/4 tsp salt, and olive oil.
5. Slice the steak against the grain and serve drizzled with chimichurri sauce.

The magic of this dish lies in the contrast between the smoky, charred steak and the bright, herbaceous chimichurri, making every bite a delightful experience.

Tip: For an even more flavorful steak, marinate it in half of the chimichurri sauce for an hour before grilling.

Marinated Flap Steak Tacos

These Marinated Flap Steak Tacos are a game-changer for taco night, offering a juicy, flavor-packed bite that’s sure to impress.

Ingredients

• 1.5 lbs flap steak
• 1/4 cup olive oil
• 3 tbsp lime juice
• 2 tbsp soy sauce
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 8 small corn tortillas
• 1/2 cup chopped cilantro
• 1/2 cup diced red onion
• 1 avocado, sliced

Instructions

1. In a bowl, whisk together 1/4 cup olive oil, 3 tbsp lime juice, 2 tbsp soy sauce, 2 cloves minced garlic, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/2 tsp black pepper. Place the flap steak in a resealable bag, pour the marinade over, and refrigerate for at least 2 hours, preferably overnight.
2. Heat a grill or skillet over medium-high heat. Remove the steak from the marinade and grill for 4-5 minutes per side for medium-rare, or until desired doneness. Let rest for 5 minutes before slicing against the grain.
3. Warm the corn tortillas on the grill or in a dry skillet for about 30 seconds per side.
4. Assemble the tacos by placing slices of steak on each tortilla, then topping with chopped cilantro, diced red onion, and avocado slices.

The smoky cumin and paprika in the marinade create a depth of flavor that pairs perfectly with the fresh toppings, making these tacos a standout dish.

Tip: For an extra kick, add a drizzle of hot sauce or a sprinkle of crumbled queso fresco before serving.

Flap Steak Stir Fry with Vegetables

Flap steak stir fry with vegetables is a quick, flavorful dish that brings the sizzle of the grill to your weeknight dinner table in under 30 minutes.

Ingredients

• 1 lb flap steak, thinly sliced against the grain
• 2 tbsp vegetable oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup broccoli florets
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Add the flap steak and stir fry for 2-3 minutes until just browned. Remove from the skillet and set aside.
2. In the same skillet, heat the remaining 1 tbsp vegetable oil. Add the red and yellow bell peppers, broccoli, and minced garlic. Stir fry for 3-4 minutes until the vegetables are crisp-tender.
3. Return the flap steak to the skillet. Add the soy sauce, oyster sauce, sugar, salt, and black pepper. Stir fry for another 2 minutes until everything is well combined and heated through.

The magic of this dish lies in the caramelized edges of the flap steak paired with the crisp, vibrant vegetables, all coated in a savory-sweet sauce that’s irresistibly good.

Tip: For an extra kick, add a sprinkle of red pepper flakes with the garlic.

Slow Cooker Flap Steak and Potatoes

There’s nothing like coming home to the comforting aroma of slow-cooked flap steak and potatoes, a dish that promises tender meat and perfectly seasoned spuds with minimal fuss.

Ingredients

• 1.5 lbs flap steak
• 1.5 lbs baby potatoes, halved
• 1 large onion, sliced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1 cup beef broth

Instructions

1. Heat olive oil in a skillet over medium-high heat. Season the flap steak with salt, black pepper, smoked paprika, and dried thyme. Sear the steak for 2-3 minutes on each side until browned, then transfer to the slow cooker.
2. In the same skillet, add the sliced onion and minced garlic, sautéing for 2 minutes until fragrant. Scatter over the steak in the slow cooker.
3. Add the halved baby potatoes around the steak. Pour beef broth over everything.
4. Cover and cook on low for 6 hours or on high for 3 hours, until the steak is fork-tender and the potatoes are soft.
5. Let the steak rest for 5 minutes before slicing against the grain. Serve with the potatoes and onions, drizzled with the cooking juices.

The slow cooker not only tenderizes the flap steak to perfection but also infuses the potatoes with rich, meaty flavors, making every bite a hearty delight.

Tip: For an extra layer of flavor, sprinkle freshly chopped parsley over the dish before serving.

Flap Steak Salad with Balsamic Vinaigrette

This Flap Steak Salad with Balsamic Vinaigrette is a hearty yet refreshing meal that combines the richness of steak with the crispness of fresh greens, perfect for a quick weeknight dinner or a fancy weekend lunch.

Ingredients

• 1 lb flap steak
• 6 cups mixed salad greens
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup crumbled blue cheese
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat a grill or grill pan over medium-high heat. Season the flap steak with 1/4 tsp salt and 1/4 tsp black pepper.
2. Grill the steak for 4-5 minutes per side for medium-rare, or until desired doneness. Let it rest for 5 minutes before slicing against the grain.
3. In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, remaining 1/4 tsp salt, and 1/4 tsp black pepper to make the vinaigrette.
4. In a large bowl, toss the mixed greens, cherry tomatoes, and red onion with the vinaigrette until evenly coated.
5. Divide the salad among plates, top with sliced flap steak, and sprinkle with crumbled blue cheese.

The contrast of the warm, juicy steak with the cool, tangy salad creates a delightful balance of flavors and textures that’s sure to impress.

Tip: For an extra flavor boost, marinate the flap steak in the balsamic vinaigrette for 30 minutes before grilling.

Pan Seared Flap Steak with Garlic Butter

There’s something irresistibly satisfying about a perfectly pan-seared flap steak, especially when it’s finished with a rich garlic butter that melts into every bite. Here’s how to make it at home with minimal fuss and maximum flavor.

Ingredients

• 1.5 lbs flap steak
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 4 tbsp unsalted butter
• 4 garlic cloves, minced
• 1 tbsp fresh parsley, chopped

Instructions

1. Let the flap steak sit at room temperature for 30 minutes before cooking. Pat it dry with paper towels, then season both sides evenly with 1 tsp salt and 1 tsp black pepper.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the steak and sear for 4-5 minutes per side for medium-rare, or until it reaches your desired doneness.
3. Reduce the heat to low and add 4 tbsp unsalted butter to the skillet. Once melted, add 4 minced garlic cloves and cook for 1 minute, stirring constantly.
4. Remove the skillet from the heat and tilt it slightly to pool the garlic butter. Spoon the butter over the steak for about 30 seconds, then transfer the steak to a cutting board to rest for 5 minutes.
5. Slice the steak against the grain, drizzle with the remaining garlic butter from the skillet, and sprinkle with 1 tbsp chopped fresh parsley before serving.

The magic of this dish lies in the garlic butter basting technique, which infuses the steak with deep flavor while keeping it incredibly juicy. It’s a simple trick that elevates the entire meal.

Tip: For an extra flavor boost, let the minced garlic sit in the melted butter for a minute off the heat before basting the steak. This gentle cooking unlocks the garlic’s sweetness without any bitterness.

Flap Steak Fajitas with Peppers and Onions

Get ready to sizzle up your dinner routine with these Flap Steak Fajitas, packed with vibrant peppers and onions for a meal that’s as colorful as it is delicious.

Ingredients

• 1.5 lbs flap steak, thinly sliced
• 2 tbsp olive oil
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 large onion, sliced
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/2 tsp black pepper
• 8 small flour tortillas
• Lime wedges, for serving

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the flap steak and cook for 3-4 minutes until browned. Remove from skillet and set aside.
2. In the same skillet, add the remaining 1 tbsp olive oil. Add the bell peppers, onion, and garlic, cooking for 5-6 minutes until vegetables are tender.
3. Return the steak to the skillet. Sprinkle with chili powder, cumin, salt, and black pepper. Stir to combine and cook for another 2 minutes until everything is heated through.
4. Warm the tortillas according to package instructions. Serve the steak and vegetable mixture on tortillas with lime wedges on the side.

The secret to these fajitas’ irresistible flavor? The quick sear on the flap steak locks in juices, while the trio of bell peppers adds a sweet crunch.

Tip: For an extra kick, sprinkle some crushed red pepper flakes into the veggie mix while cooking.

Flap Steak Sandwich with Caramelized Onions

Nothing beats the hearty satisfaction of a Flap Steak Sandwich with Caramelized Onions, perfect for those days when you crave something savory and comforting.

Ingredients

• 1 lb flap steak
• 2 tbsp olive oil, divided
• 1 large onion, thinly sliced
• 1 tsp salt, divided
• 1/2 tsp black pepper
• 1 tbsp balsamic vinegar
• 1 tsp sugar
• 4 slices of crusty bread
• 2 tbsp mayonnaise
• 1 cup arugula

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the thinly sliced onion, 1/2 tsp salt, and sugar. Cook, stirring occasionally, for 20 minutes until onions are soft and caramelized. Stir in balsamic vinegar and cook for another 2 minutes. Remove from skillet and set aside.
2. Season the flap steak with remaining 1/2 tsp salt and black pepper. In the same skillet, heat remaining 1 tbsp olive oil over high heat. Add the steak and cook for 4 minutes per side for medium-rare, or until desired doneness. Let rest for 5 minutes, then slice thinly against the grain.
3. Toast the bread slices until golden. Spread mayonnaise on each slice, then layer with arugula, sliced flap steak, and caramelized onions.

The magic of this sandwich lies in the contrast between the juicy, flavorful steak and the sweet, tangy caramelized onions, all brought together by the peppery bite of arugula.

Tip: For an extra flavor boost, try adding a slice of your favorite cheese to the sandwich before assembling.

Flap Steak and Mushroom Pie

This Flap Steak and Mushroom Pie is a hearty, savory dish that combines tender meat with earthy mushrooms, all wrapped in a flaky pastry crust. Perfect for a cozy dinner that feels like a hug in every bite.

Ingredients

• 1 lb flap steak, thinly sliced
• 2 cups cremini mushrooms, sliced
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp thyme
• 1 tbsp Worcestershire sauce
• 1 sheet puff pastry, thawed
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 400°F. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until soft, about 3 minutes.
2. Increase heat to medium-high. Add flap steak, cooking until browned, about 5 minutes. Stir in mushrooms, salt, pepper, thyme, and Worcestershire sauce. Cook for another 5 minutes until mushrooms are tender. Remove from heat.
3. Roll out the puff pastry on a floured surface to fit your pie dish. Transfer the steak and mushroom mixture into the dish, then cover with the pastry. Trim excess and crimp edges to seal. Brush the top with beaten egg.
4. Bake for 25 minutes, or until the pastry is golden and puffed. Let stand for 5 minutes before serving.

The secret to this pie’s deep flavor is the Worcestershire sauce, which adds a tangy depth that complements the richness of the steak and mushrooms.

Tip: For an extra flaky crust, chill the filled pie for 15 minutes before baking.

Barbecued Flap Steak with Spicy Rub

Fire up the grill for this Barbecued Flap Steak with Spicy Rub, a dish that packs a punch with its bold flavors and juicy tenderness, perfect for your next backyard barbecue.

Ingredients

• 1.5 lbs flap steak
• 2 tbsp olive oil
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper to create the spicy rub.
3. Brush the flap steak with olive oil on both sides, then evenly coat with the spicy rub.
4. Place the steak on the grill and cook for about 4-5 minutes per side for medium-rare, or until it reaches your desired level of doneness.
5. Remove the steak from the grill and let it rest for 5 minutes before slicing against the grain.

The magic of this recipe lies in the spicy rub’s perfect balance of sweetness and heat, which creates a caramelized crust on the steak that’s irresistibly flavorful.

Tip: For an extra smoky flavor, try adding a handful of soaked wood chips to your grill.

Flap Steak Kebabs with Pineapple

These Flap Steak Kebabs with Pineapple are a tropical twist on the classic kebab, perfect for firing up the grill on a warm summer evening.

Ingredients

• 1.5 lbs flap steak, cut into 1-inch cubes
• 2 cups fresh pineapple, cut into 1-inch chunks
• 1/4 cup soy sauce
• 2 tbsp honey
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/2 tsp black pepper
• 8 skewers, soaked in water for 30 minutes if wooden

Instructions

1. In a large bowl, whisk together 1/4 cup soy sauce, 2 tbsp honey, 1 tbsp olive oil, 2 cloves minced garlic, 1 tsp ground cumin, 1/2 tsp salt, and 1/2 tsp black pepper. Add the flap steak cubes, tossing to coat evenly. Marinate in the refrigerator for at least 1 hour, or up to 4 hours for deeper flavor.
2. Preheat your grill to medium-high heat (about 400°F). Thread the marinated steak and pineapple chunks alternately onto the skewers.
3. Grill the kebabs for 3-4 minutes per side (12-16 minutes total), turning occasionally, until the steak is cooked to your desired doneness and the pineapple is lightly charred.
4. Serve the kebabs hot off the grill, garnished with any remaining pineapple chunks if desired.

The combination of juicy, charred pineapple with savory, cumin-spiced steak creates a flavor explosion that’s irresistibly good. Plus, the quick grill time means you’ll spend less time cooking and more time enjoying.

Tip: For an extra flavor boost, brush the kebabs with any remaining marinade during the first few minutes of grilling—just make sure to do this before the meat is fully cooked to avoid cross-contamination.

Flap Steak Pasta with Tomato Cream Sauce

This Flap Steak Pasta with Tomato Cream Sauce is a hearty, flavorful dish that combines tender steak with a rich, velvety sauce for a meal that feels indulgent yet comes together in no time.

Ingredients

• 8 oz flap steak, thinly sliced
• 8 oz pasta of your choice
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup tomato sauce
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp sugar
• 1/4 cup grated Parmesan cheese
• Fresh basil leaves for garnish

Instructions

1. Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the flap steak and cook for 2-3 minutes per side until browned. Remove from skillet and set aside.
3. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Pour in heavy cream and tomato sauce, stirring to combine. Season with salt, black pepper, and sugar. Simmer for 5 minutes until the sauce thickens slightly.
4. Return the cooked pasta and flap steak to the skillet, tossing to coat everything in the sauce. Sprinkle with Parmesan cheese and garnish with fresh basil leaves before serving.

The magic of this dish lies in the balance between the rich tomato cream sauce and the savory, perfectly seared flap steak, creating a pasta that’s both luxurious and satisfying.

Tip: For an extra kick, add a pinch of red pepper flakes to the sauce while it simmers.

Flap Steak and Blue Cheese Salad

This Flap Steak and Blue Cheese Salad is a hearty, flavor-packed dish that’s perfect for turning a simple weeknight dinner into something special.

Ingredients

• 1 lb flap steak
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 6 cups mixed greens
• 1/2 cup crumbled blue cheese
• 1/4 cup chopped walnuts
• 1/4 cup balsamic vinaigrette

Instructions

1. Preheat your grill or grill pan over medium-high heat. Rub the flap steak with olive oil, then season both sides with salt and black pepper.
2. Grill the steak for about 4-5 minutes per side for medium-rare, or until it reaches your desired level of doneness. Let it rest for 5 minutes before slicing against the grain.
3. In a large bowl, toss the mixed greens with balsamic vinaigrette. Divide the greens onto plates, then top with sliced flap steak, crumbled blue cheese, and chopped walnuts.

The combination of juicy, charred flap steak with creamy blue cheese and crunchy walnuts creates a salad that’s anything but ordinary.

Tip: For an extra flavor boost, toast the walnuts in a dry pan over medium heat for 2-3 minutes before adding them to the salad.

Flap Steak with Roasted Garlic Mashed Potatoes

Flap steak, known for its rich flavor and affordability, pairs beautifully with creamy roasted garlic mashed potatoes for a comforting meal that feels gourmet.

Ingredients

• 1.5 lbs flap steak
• 4 large russet potatoes, peeled and cubed
• 1 head of garlic
• 1/2 cup whole milk
• 4 tbsp unsalted butter
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp smoked paprika

Instructions

1. Preheat your oven to 400°F. Cut the top off the head of garlic, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 30 minutes until soft.
2. While the garlic roasts, boil the potatoes in salted water for 15 minutes or until fork-tender. Drain and return to the pot.
3. Squeeze the roasted garlic into the potatoes. Add 1/2 cup whole milk, 3 tbsp unsalted butter, 1/2 tsp salt, and 1/4 tsp black pepper. Mash until smooth and set aside.
4. Heat 1 tbsp olive oil in a skillet over medium-high heat. Season the flap steak with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp smoked paprika. Cook for 4-5 minutes per side for medium-rare. Let rest for 5 minutes before slicing.
5. Serve the sliced flap steak over a bed of roasted garlic mashed potatoes.

The roasted garlic adds a deep, caramelized flavor to the mashed potatoes, elevating this simple dish to something truly special.

Tip: For an extra touch of luxury, stir in a tablespoon of truffle oil into the mashed potatoes before serving.

Flap Steak and Asparagus Stir Fry

This Flap Steak and Asparagus Stir Fry is a quick, flavorful dish that brings the sizzle of the grill to your weeknight dinner table in under 30 minutes.

Ingredients

• 1 lb flap steak, thinly sliced against the grain
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp brown sugar
• 1/2 tsp red pepper flakes
• Salt and pepper to taste

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the flap steak, season with salt and pepper, and cook for 2-3 minutes per side until browned. Remove from skillet and set aside.
2. In the same skillet, add the remaining 1 tbsp olive oil. Add the asparagus and cook for 3-4 minutes until bright green and slightly tender.
3. Add the minced garlic, soy sauce, brown sugar, and red pepper flakes to the skillet. Stir to combine and cook for 1 minute until fragrant.
4. Return the flap steak to the skillet, tossing everything together for another minute to heat through and coat the steak in the sauce.

The magic of this dish lies in the caramelized edges of the flap steak paired with the crisp-tender asparagus, all brought together by a sweet and spicy glaze.

Tip: For an extra kick, add a splash of sriracha to the sauce mixture before tossing with the steak and asparagus.

Flap Steak Pizza with Caramelized Onions and Gorgonzola

Transform your pizza night with this gourmet Flap Steak Pizza, where juicy steak meets sweet caramelized onions and tangy Gorgonzola for a flavor explosion.

Ingredients

• 1 lb flap steak, thinly sliced
• 1 tbsp olive oil
• 1 large onion, thinly sliced
• 1 tsp sugar
• 1/2 tsp salt
• 1 pre-made pizza dough (about 16 oz)
• 1/2 cup Gorgonzola cheese, crumbled
• 1/2 cup mozzarella cheese, shredded
• 1 tbsp balsamic glaze
• Fresh arugula for garnish

Instructions

1. Preheat your oven to 475°F. Heat olive oil in a skillet over medium heat. Add the onion, sugar, and 1/2 tsp salt. Cook, stirring occasionally, for about 20 minutes until the onions are caramelized.
2. While the onions cook, season the flap steak with salt and pepper. In a separate skillet over high heat, sear the steak for 1-2 minutes per side until just cooked through. Let it rest before slicing thinly.
3. Roll out the pizza dough on a floured surface to your desired thickness. Transfer to a baking sheet or pizza stone.
4. Spread the caramelized onions over the dough, then top with the sliced flap steak, Gorgonzola, and mozzarella.
5. Bake for 12-15 minutes until the crust is golden and the cheese is bubbly.
6. Drizzle with balsamic glaze and garnish with fresh arugula before serving.

The combination of savory steak, sweet onions, and creamy Gorgonzola creates a pizza that’s irresistibly rich and layered with flavors.

Tip: For an extra crispy crust, pre-bake the dough for 5 minutes before adding toppings.

Flap Steak Wrapped in Bacon

Flap steak wrapped in bacon is a decadent twist on a classic cut, perfect for those who love their steak with a bit of extra smokiness and crunch.

Ingredients

• 1.5 lbs flap steak
• 6 slices thick-cut bacon
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika

Instructions

1. Preheat your grill or skillet to medium-high heat (about 400°F).
2. Season the flap steak evenly with 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp smoked paprika.
3. Wrap the seasoned flap steak with the 6 slices of bacon, securing with toothpicks if necessary.
4. Heat 2 tbsp olive oil in your skillet or on the grill, then add the bacon-wrapped steak.
5. Cook for about 6 minutes on each side, or until the bacon is crispy and the steak reaches your desired level of doneness.
6. Let the steak rest for 5 minutes before slicing against the grain.

The combination of smoky bacon and perfectly seasoned flap steak creates a mouthwatering dish that’s as impressive as it is simple to make.

Tip: For an extra layer of flavor, brush the steak with a little maple syrup before wrapping it in bacon.

Flap Steak with Red Wine Reduction

Flap steak, known for its rich flavor and affordability, gets a luxurious upgrade with a silky red wine reduction that’s surprisingly simple to whip up.

Ingredients

• 1.5 lbs flap steak
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup red wine (like Cabernet Sauvignon)
• 1/4 cup beef broth
• 2 tbsp unsalted butter
• 1 shallot, finely minced
• 1 tsp fresh thyme leaves

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Season flap steak with salt and black pepper. Sear steak for 4-5 minutes per side for medium-rare, then transfer to a plate to rest.
2. In the same skillet, add minced shallot and sauté for 1 minute until softened. Pour in red wine and beef broth, scraping up any browned bits. Simmer until reduced by half, about 5 minutes.
3. Stir in butter and thyme until the sauce is glossy and slightly thickened. Slice the steak against the grain and drizzle with the red wine reduction.

The magic of this dish lies in the reduction’s deep, complex flavors that elevate the humble flap steak to dinner party status.

Tip: Let the steak rest for at least 5 minutes before slicing to ensure juicy, tender bites.

Flap Steak and Sweet Potato Hash

Start your morning with a hearty Flap Steak and Sweet Potato Hash that’s packed with flavor and easy to whip up for a satisfying breakfast or brunch.

Ingredients

• 1 lb flap steak, thinly sliced
• 2 medium sweet potatoes, diced into 1/2-inch cubes
• 1 medium onion, diced
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 2 cloves garlic, minced
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the flap steak and cook for 3-4 minutes until browned. Remove from skillet and set aside.
2. In the same skillet, add the remaining 1 tbsp olive oil. Add the sweet potatoes, onion, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika. Cook for 10 minutes, stirring occasionally, until the sweet potatoes are tender.
3. Add the minced garlic and cook for an additional 1 minute until fragrant.
4. Return the flap steak to the skillet and stir to combine. Cook for another 2 minutes to heat through.
5. Sprinkle with fresh parsley before serving.

The combination of smoky paprika and sweet potatoes creates a depth of flavor that perfectly complements the richness of the flap steak.

Tip: For an extra crispy hash, press the mixture down in the skillet after adding the steak back in and let it cook undisturbed for the last 2 minutes.

Flap Steak with Herb Butter and Roasted Vegetables

Flap steak, with its rich flavor and tender texture, becomes a showstopper when paired with herb butter and a side of roasted vegetables. This dish is perfect for a cozy dinner that feels gourmet without the fuss.

Ingredients

• 1.5 lbs flap steak
• 2 tbsp olive oil, divided
• 1 tsp salt, divided
• 1/2 tsp black pepper, divided
• 3 tbsp unsalted butter, softened
• 1 tbsp chopped fresh parsley
• 1 tsp chopped fresh thyme
• 1 garlic clove, minced
• 1 lb mixed vegetables (such as carrots, Brussels sprouts, and potatoes), chopped

Instructions

1. Preheat your oven to 400°F. Toss the mixed vegetables with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread them on a baking sheet and roast for 25 minutes, stirring halfway, until tender and golden.
2. While the vegetables roast, mix the softened butter, parsley, thyme, and minced garlic in a small bowl. Set aside.
3. Heat the remaining 1 tbsp olive oil in a skillet over medium-high heat. Season the flap steak with the remaining 1/2 tsp salt and 1/4 tsp black pepper. Cook for 4-5 minutes per side for medium-rare, or until desired doneness.
4. Let the steak rest for 5 minutes, then slice against the grain. Serve topped with the herb butter and alongside the roasted vegetables.

The herb butter melts beautifully over the hot steak, infusing it with aromatic flavors that complement the caramelized vegetables. It’s a simple yet sophisticated dish that’s sure to impress.

Tip: For an extra flavor boost, let the herb butter sit on the steak for a minute before serving to allow it to melt and seep into the meat.

Conclusion

We hope this roundup of 20 delicious flap steak recipes inspires your next meal, whether it’s a cozy dinner at home or a festive backyard BBQ. Each recipe offers a unique twist to savor this versatile cut. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article to your Pinterest board for easy access. Happy cooking!