Marinate for Extra Tenderness

• Flap steaks are porous enough to soak up the marinade, flavoring and tenderizing the meat throughout. Use a classic wine marinade made with red wine or sherry, olive oil, flavored with soy sauce, Worcestershire sauce, garlic and fresh herbs, or create a sweet and sour marinade from balsamic vinegar, maple syrup, garlic and soy sauce. Marinate them for a short period, four hours at most, in an acidic marinade. The acid tenderizes the meat by breaking down the muscles and tendons that make the meat chewy. After marinating, pat the steaks dry with paper towels and discard the marinade.

Grilled Whole Flap Steaks

• Sirloin tip flaps are an excellent choice for grilling. The meat is tender enough to take the high heat and cooks quickly. Season the meat or marinate it before grilling. Grill the flap meat over high direct heat, turning it after three to four minutes. Grill until the meat reaches at least 125 degrees Fahrenheit, for rare doneness, at the thickest part. The U.S. Department of Agriculture recommends an internal temperature of at least 145 F for food safety. Allow whole flap steaks to rest for three to 10 minutes before slicing. Slice it into three or four pieces, as wide as you want your strips, then slice each piece into thin strips against the grain.

Braising Flap Steak

• Flap steak is a good choice for a short braise in a flavorful liquid. Twenty minutes of cooking leaves the meat tender without falling apart. A longer cooking time causes the meat to toughen, though an extra-long cooking time causes it to fall apart into tender shreds. Sear the seasoned meat quickly in a little hot oil, then add a flavorful liquid such as beer, wine or broth. Bring the liquid to a simmer and braise for 15 to 20 minutes, or until tender. Slice quick-braised flap steak thinly against the grain and serve covered with a pan sauce made from the cooking liquid.

Broiled Sirloin Tips

• Sirloin flap steaks are often cut into cubes and broiled. Dry the steaks with a paper towel and cut into 1/2-inch to 3/4-inch cubes. Spread the cubes in an even layer in a broiler pan. Broil the meat on the top oven rack, turning once, until the exterior is browned and crispy but the interior is still tender, about three to four minutes per side. Serve the sirloin tips with a flavorful gravy or pan sauce made by deglazing the roasting pan with a little broth, wine or other flavorful liquid. Cubes of sirloin flap steak are also excellent threaded onto skewers for kebabs.