Flap meat loves a salty-sweet soy garlic marinade, and sous vide keeps it edge-to-edge medium-rare. One zip bag for marinating and cooking, so almost nothing to wash.
Marinade — per 1 lb / 454 g flap
- Soy sauce 37 g (≈2 tbsp)
- Brown sugar, packed 9 g (≈2 tsp)
- Rice vinegar 10 g (≈2 tsp)
- Neutral oil 9 g (≈2 tsp)
- Toasted sesame oil 3 g (≈3/4 tsp)
- Black pepper ~1.5 g (≈3/4 tsp)
- Garlic powder ~1 g (≈1/4 tsp)
Method
- Mix the marinade right in the bag, add the meat, and fridge 8 hours.
- Sous vide the same bag at 132°F for 3 hours.
- Discard the bag liquid, pat very dry, and sear ripping-hot about 60 seconds per side.
- Rest 5 minutes and slice thin against the grain — non-negotiable for flap.
Scaling up? Multiply everything by meat weight: about 37 g soy sauce per pound is the anchor ratio. Keep bags to ~850 g meat max; split across bags as needed.
