This E3 Flap Steak also known as Bavette Meat is so simply delicious! 

Here's how it's done.

*Before we fire up the spits, let's do a quick equipment, utility, and ingredient check to make sure we have everything we need to recreate this recipe exactly as you see in the video. If you are missing anything, just substitute it with what you normally use when grilling outdoors or order what you're missing from the links provided. 


 1 Carson Kit

 1 Power Supply (Can use the AC, this DC Supply, or 1 USB Cords With Power Strip)

 1 Reliable Fire Source That Fits The Kit. I used a Weber Kettle this spin.

1 Medium Skewer For The Flap Meat

 1 Sharp Knife

 1 Pair Of Good Tongs 

 1 Heat Shields (Will Help A lot If Windy Or Cold Outside)

 1 Slim Jim Trash Can

 1 Slim Jim Charcoal Wood Can

 1 Umbrella, Tent, Or Some Sort Of Shelter Incase Of Weather

 2 Outdoor Lights

 2 Tiki Lanterns


 1 Bag Of Charcoal

1 Lighter

1 Roll Of Paper Towels

 2 TIKI Refill Torches

1 Bottle Of Peroxide Spray (For Sanitation)

1 Box Of Plastic Gloves (For Prepping and Cleaning)


 1 E3 Flap Steak

 1 Kosher Salt To Taste




Do you have everything listed above and is all of it in fine fresh working order?

Yes - (Then proceed to getting your spin on!)

No - (Either roll with what you got or wait until you're 100% ready to rock.)



Step 1.) Fire up your fire source. I'm using The Kit for the grilling and The Weber Kettle as the fire source. 

Step 2.) Weave the Flap steak on to the rotisserie skewer as seen in the video.

Step 3.) Season with Kosher salt.

Step 4.) Spin over a hot fire for ~20 minutes.

Step 5.) Slice down the sides, cut into little 1 oz bites and devour.


Step 6.) Enjoy With Guinness