But, the American name is kind of catchy in its own way. Season meat well on both sides with salt and pepper.
One day trendy restaurant menus might list flap steak frites, or porcini-dusted flap meat. (at Hillsdale Boulevard), San Mateo; (650) 345-6911. (between 49th and 51st streets), Oakland; (510) 450-0522. Tacubaya, flap meat for carne asada tacos, .15 each. Grill for about 10 minutes per side, until thickest part is medium-rare.
Cafe Rouge, Niman Ranch bavette, .75 a pound in meat market; served in restaurant as French bistro steak for at lunch; sometimes served at dinner. Pierce with a knife and if not yet tender, roast for about 10-15 minutes longer. Meanwhile, combine the wine, broth, shallots and bay leaf in a small saucepan. When the oil shimmers, add the steak and cook until browned, about 1 1/2-2 minutes per side.
Transfer the meat to a baking sheet and roast in the oven until cooked to your liking, about 10-12 minutes for medium-rare on the thicker part. Serves 4 PER SERVING: 740 calories, 41 g protein, 49 g carbohydrate, 38 g fat (21 g saturated), 150 mg cholesterol, 140 mg sodium, 4 g fiber. Add the red chiles and leek, and stir-fry until just softened, about 1 minute.
Craig Lee / The Chronicle MANDATORY CREDIT FOR PHOTOG AND SF CHRONICLE/ -MAGS OUT less FLAPMEAT16_196_cl. Often cheaper than more popular cuts, this little underdog of the beef world has a wonderful meaty flavor and fine texture when prepared carefully.
Personalmente creo que se trata de una promesa extraordinaria.
No tenemos que conformarnos con una condición física desmejorada, sino que -dentro de un cierto rango de posibilidades establecidas por nuestra genética- podemos cambiar para mejor por medio del entrenamiento.
An extension of the T-bone and Porterhouse steaks, flap meat is officially part of the short loin section, explains Bob Fanucchi, known as Butcher Bob by his students at San Francisco's California Culinary Academy.
Yet, the bavette d'aloyau, or "of the sirloin, " is what Niman and the French culinary encyclopedia "Larousse Gastronomique" (Clarkson Potter, 2001) call flap meat.