This is a cut ideal for grill. It’s best cooked quickly on high, dry heat, either on a grill or under an oven broiler for short period of time, 6 – 8 min for medium rare result. Slicing with the grain, divide flap meat into three or four pieces, then rotate each piece 90° and cut thin slices against the grain. Flap meat can be marinated with either dry rub or a wet steak marinade. Ask us for any advice on marinates.