tag:blogger.com,1999:blog-19964292.post3110482998817266810..comments2010-01-17T19:29:39.472-08:00Peihttp://www.blogger.com/profile/11745938191763448623noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-19964292.post-65141737197101712752010-01-17T19:29:39.472-08:002010-01-17T19:29:39.472-08:00It&#39;s not dumb at all. There are so many cuts of meat, who can keep them straight?<br /><br />Flap meat is sometimes called skirt steak--who knows, they might be slightly different. It&#39;s usually sold right next to flank steak, and is cooked the same way: seared or broiled on very high heat, then sliced thinly against the grain. It&#39;s one of those less expensive cuts of steak that can be incredibly tough and chewy if cooked wrong, but is perfectly lovely if cooked and cut correctly!Peinoreply@blogger.comtag:blogger.com,1999:blog-19964292.post-6198285748689855902010-01-17T06:15:56.986-08:002010-01-17T06:15:56.986-08:00impressive, chez pei!! Question, what is &quot;flap&quot; steak? dont think i&#39;ve come across this part before. sorry if this is a dumb question...jnphrlyhttp://www.blogger.com/profile/12712401489048622233noreply@blogger.com