Marinated Sirloin Flap Steak

By
Derrick Riches
Derrick Riches
Derrick Riches
Derrick Riches is a grilling and barbecue expert. He has written two cookbooks.
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Updated on 08/30/23
Marinated Sirloin Flap Steak

The Spruce / Eric Kleinberg
Prep: 10 mins
Cook: 25 mins
Marinating Time: 2 hrs
Total: 2 hrs 35 mins
Servings: 5 to 6 servings

Sirloin flap meat, sometimes called sirloin tip, comes from the bottom sirloin butt in the same area as the tri-tip. This is a very versatile cut that can be tender and extremely flavorful, and best of all relatively inexpensive. It is relatively lean and it takes up marinade very well. Try this recipe to experience a great cut of beef. This recipe goes well with grilled vegetables or a creamy potato salad.

Flap steak can be mushy if you cook it rare, so plan to cook it medium-rare to medium. That will result in a tender steak that will be more enjoyable to chew.

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Ingredients

  • 2 pounds sirloin flap steak

For the Marinade:

  • 1/3 cup apple cider vinegar

  • 1/4 cup olive oil

  • 1 tablespoon water

  • 2 teaspoons onion powder

  • 2 teaspoons chili powder

  • 2 teaspoons salt

  • 2 teaspoons Worcestershire sauce

  • 2 teaspoons red wine vinegar

  • 2 teaspoons paprika

  • 2 teaspoons ground cumin

  • 1 teaspoon dried marjoram, or 1 tablespoon fresh marjoram

  • 1 teaspoon freshly ground black pepper

  • 1/2 teaspoon garlic powder, or 2 fresh cloves, minced

  • 1/2 teaspoon ground ginger

  • 1/2 teaspoon ground cloves

Steps to Make It

  1. Gather the ingredients.

    Marinated sirloin flank steak ingredients

    The Spruce / Eric Kleinberg

  2. Place the flap steaks into a resealable plastic bag.

    Place steaks in plastic bags

    The Spruce / Eric Kleinberg

  3. Combine marinade ingredients together and pour over the steaks, making sure all surfaces are well coated. Carefully let air out of the bag, seal, and place into refrigerator for 2 to 8 hours. 

    steak and marinade in a bag

    The Spruce / Eric Kleinberg

  4. Pre heat grill for medium-high heat. Remove the steaks from the bag and place them onto the grill grate. Cook, turning occasionally, for 20 to 25 minutes, or to your desired doneness.

    steak cooking on the grill

    The Spruce / Eric Kleinberg

  5. Once cooked, remove the steaks from the heat and place them onto a cutting board. Let steaks rest for 5 minutes before slicing.

    Marinated Sirloin Flap Steak

    The Spruce / Eric Kleinberg

Tips

  • Flap steak has a coarse grain and the orientation along the short axis of the meat which makes it hard to slice it against the grain. If you just started cutting slices across the narrow axis you'd be slicing with the grain and have stringy cuts. If you bought the flap steak already cut, that's not a problem. But if you bought the full flap steak cut, you'll need a trick to slice it after grilling. It's best to divide a large flap steak into sections that you can then turn 90 degrees to slice against the grain.
  • Discard the marinade after the meat is done marinating. Contact with the raw meat contaminates it with potentially harmful bacteria. Marinade should never be used for basting or making a sauce unless you bring it to a boil and simmer it for a few minutes to ensure the bacteria are killed. If you want to use the same marinade for other purposes, it's best to make a separate batch that has not been in contact with raw meat.
Nutrition Facts (per serving)
416 Calories
26g Fat
3g Carbs
40g Protein
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Nutrition Facts
Servings: 5 to 6
Amount per serving
Calories 416
% Daily Value*
Total Fat 26g 34%
Saturated Fat 1g 7%
Cholesterol 125mg 42%
Sodium 834mg 36%
Total Carbohydrate 3g 1%
Dietary Fiber 1g 4%
Total Sugars 0g
Protein 40g
Vitamin C 1mg 3%
Calcium 51mg 4%
Iron 4mg 20%
Potassium 582mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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