Flap steak, orflap meat (IMPS/NAMP 1185A,UNECE 2203) is abeefsteak cut from theobliquus internus abdominis muscle of thebottom sirloin. It is generally very thin, fibrous and chewy,^[1]: 14 but flavorful, and often confused with bothskirt steak^[2] andhanger steak.

Flap steak

Beef Cuts
Type	Bottom sirloincut of beef

It is very common inFrance (bavette) and in other countries such asBrazil (fraldinha),Argentina, and Uruguay. The cut is often mistranslated as "flank steak".

Flap meat is a thin, fibrous and chewy cut that is marinated, cooked at high temperature to no more than rare and then cut thinly across the grain.^[2] In many areas, flap steak is ground for hamburger or sausage meat, but in some parts ofNew England (US) it is cut into serving-sized pieces (or smaller) and called "steak tips".^[3][4][5] It has seen increasing acceptance from some bistro owners serving steaks, as it is less expensive than other cuts, (tenderloin, shortloin, andribeye in particular) and, if prepared correctly, is enjoyed by cost-conscious diners.^{[6]: 60 [7]: 630 [8]: 49}

Flap steak is popular in Mexican cuisine, where it is made intocarne asada. It is typically marinated in citrus juice and Mexican spices, then grilled hot until charred on the outside, then diced or sliced thin and used intacos,tortas,fajitas, and other dishes calling for thin beef steak.^[9]

• Flank steak
• Hanger steak
• Skirt steak
• Tri-tip