Flap Meat Steak

I'm totally crazy about flap meat steak, and this recipe makes some of the juiciest and most flavorful steak I've ever tasted. The secret to getting this steakhouse quality dinner is all in my homemade marinade. Read on to find out!

📝 Ingredients

• 3 pounds Bavette steak (flap meat steak)
• 1 cup orange juice
• 3-4 cloves garlic (minced)
• 1/2 cup light brown sugar (packed)
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1/2 - 1 teaspoon crushed red pepper
• 1 tablespoon butter
• 1 tablespoon olive oil

👨‍🍳 Instructions

1. 1Set out a large zip bag, or a baking dish for a marinade. Combine the orange juice, minced garlic, brown sugar, salt, pepper, and crushed red pepper in the bag or dish. Mix well.
2. 2Place the Bavette steak in the bag and zip tightly. Refrigerate for at least one hour but up to 24 hours.
3. 3When ready to cook, remove the Bavette steak from the marinade and allow it to dry for at least 30 minutes.
4. 4Set an extra-large cast-iron skillet (or cast iron griddle) over high heat.
5. 5Once the pan is hot, add the butter and oil to the skillet. Once melted, sear the Bavette steak for 4 to 5 minutes per side, making sure the surface of the steak is in full contact with the pan for best caramelization.
6. 6Allow the steak to rest for 3 to 5 minutes before cutting and serving. When ready to slice, turn the steak so that each slice is cut against the grain. Slice and serve with your favorite steak sauce.