Not Ribeye Or New York Strip: The Affordable Steak Cut With Almost No Waste

Many steaks come with some amount of waste, whether that's from trimming the fat or trying to remove gristle, which can be disappointing when you're trying to eat on a budget. Flap steak, however, is almost entirely edible protein that's as versatile as it is beefy.

When it comes to flap meat versus skirt steak, most people are more familiar with skirt steak used in fajitas, stir-fries, and other hot-and-fast dishes. Flap, also known as bavette, is still quite tender and perfect for people who prefer a steak that's more muscle than marbling. Much of its fat comes in fine, intramuscular lines rather than a thick cap, which helps deliver heartiness and juiciness as it cooks. The large, thick muscle fibers give it a deeply savory beefiness, but at a lower price per pound than many premium cuts.

This underrated cut of steak has grown in popularity a bit in recent years, but it still remains a lesser-known protein. Most folks prefer meat from closer to the ribs, back, or shoulder, but flap meat comes from the abdomen, an area of the cow that typically sees quite a bit of use during its life and usually produces tougher cuts. But between its above-average flavor, tenderness, and versatility, this is a solidly affordable option to keep in your freezer.

Given the density of its muscle fibers and uneven shape, flap meat can be a touch tricky to prepare perfectly. Your best bet is to look for cooking methods that give you a wider margin of error and to use every tip and trick for serving steak.

Always remember that marinades can have an impact on texture as well as flavor and can be a major boon when working with tricky meats. Direct-contact and radiant-heat cooking methods can be challenging with unevenly sized meats because thin areas cook quickly while thick ones may still be cool in the middle. A salty marinade, however, can help the meat retain moisture while the thickest parts come to temperature, and a bit of acid can help tenderize the surface of the meat.

Just like its cousin, skirt steak, flap steak is a great choice when you're serving a crowd of people and don't want to prepare multiple individual proteins. Letting it rest off the heat for a bit and slicing against the grain gives you great moisture and mouthfeel, yielding a big platter of tender strips without putting any extra pressure on you at the grill.