I discovered my favorite steak at Costco, of all places. I was perusing the meat case when I spotted what I thought was a big tray of skirt steak. Going in for a closer look, I realized that the label said “flap meat.” Flap meat? “Sure doesn’t sound tasty,” I thought. But it had the coarse grain of skirt, flank, and hanger steak—cuts I already knew were awesome on the grill—and compared to all the other steaks on offer, the price couldn’t be beat. Since I had a small crowd coming for dinner that summer night (good friends who would forgive me if I was making a mistake), I decided to give it a shot.

回到家中，我混合了一颗照烧（Ish）腌料，然后扔进皮瓣肉。那天晚上，当我的朋友们在甲板上享用饮料和小吃时，我开了烧烤炉，扔在皮瓣肉上。仅仅几分钟后，肉就被烧焦了，准备从烤架上下来。快速休息后，我将其切成薄片，将其布置在盘子上，看着我的朋友们以同样短的顺序吞噬它。那天晚上，我不仅成为福音派的皮瓣肉，而且其中一些朋友也做到了。

加载风味

襟翼肉的粗谷物使其成为冠军，坚持腌制的腌料，这很容易穿透肉的松散结构。而且，如果您的腌泡汁中的大蒜或生姜在其中，那些小碎片可能会在肉纤维之间依ugg，它们的燃烧机会较小。请注意不要浸泡肉肉太久，否则您会冒着腌制肉类压倒肉的风险，尤其是如果腌料含有酱油，鱼酱或其他一些咸成分时。四到六个小时似乎是皮瓣肉的最佳选择。

也就是说，并不总是需要腌泡汁。Flap meat has plenty of rich, beefy flavor on its own, so I’ll often just hit it with a good dose of kosher salt and freshly ground pepper before cooking it, and then finish it with a compound butter or dab it in some good old-fashioned steak sauce.

Use high heat

您可以使用任何干热方法（夹紧，烤制，锅里）烹饪皮瓣肉，只要热量相对较高。高热量可以使更好的褐变和酥脆的烧焦的边缘。顺便说一句，烧焦的边缘是我喜欢用大的脂肪条烹饪襟翼肉的原因 - 更角度和表面积增加了炭化发生的可能性。

Cook it almost to medium

作为一个通常爱她的牛排稀有至中等稀有的人，当我这样说时，我几乎感觉像是一种异教徒，但是当它更稀有中等一侧时，我认为皮瓣肉确实是最好的。除非将其切成薄片，否则太罕见的皮瓣肉可能会令人不愉快。烹饪太多显然会使它变得坚硬而干燥。我的方法是将肉切成均匀的块，使其均匀煮熟，并在140°F左右射击。休息后，煮熟到该温度的皮瓣将是粉红色（不是红色），嫩和多汁的。

Temp at an Angle

The hardest thing about cooking flap meat is knowing when it’s done. With experience, you’ll be able to tell by poking it with a fingertip; when it feels a little firmer than it started out, it’s ready. But until you’ve cooked it enough to know what that feels like, you’ll need to use a digital instant-read thermometer. Digital instant-reads typically don’t need to be pushed very far into the meat to get a good reading, and that’s key when you’re temping something as thin as flap meat. Going in at an angle will also help you get a truer read of interior temperature since more of the probe tip is likely to hit the center. If you’re in the market for a new instant-read thermometer, the super speedy and accurate Thermapen from Thermoworks is worth every cent of its $99 price tag. Plus, it comes in a rainbow of fun colors, so you’ll never lose it in a drawer.

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煮熟的皮瓣肉应始终切成薄片，以使这些粗肉纤维短而且更容易咀嚼。I like to do this before serving because I figure that even if my guests already know they ought to be cutting their steak against the grain—which is true for all meat—it can be hard to pay attention to that when there’s conversation and good times going on.

So that’s it, everything you never knew you needed to know about flap meat. Read on to find four delicious ways to enjoy what I hope is about to become your new favorite steak.

如何将皮瓣肉切成谷物