COOKING FLAP MEAT RECIPES
EASY FLAP STEAK RECIPE BY TASTY - FOOD VIDEOS AND RECIPES
Here's what you need: flap steak, soy sauce, pepper, garlic, canola oil
Provided by Pierce Abernathy
Yield 4 servings
Number Of Ingredients 5
Steps:
- Add the steak, soy sauce, pepper, and garlic to a ziplock bag.
- Remove air from the bag, seal, and rub steak in marinade.
- Marinate for at least 30 minutes.
- Preheat a medium-sized pan on high heat.
- Remove steak from marinade and pat dry.
- Coat pan with canola oil and add in steak.
- Cook on high heat, flipping the steak frequently until the internal temperature registers 135°F (57°C).
- Let rest for 5 minutes until cutting.
- Cut and serve.
- Enjoy!
Nutrition Facts : Calories 568 calories, CarbohydrateContent 1 gram, FatContent 32 grams, FiberContent 0 grams, ProteinContent 65 grams, SugarContent 0 grams
CHEF JOHN'S GRILLED FLAP STEAK | ALLRECIPES
While it did make for some extremely tasty Asian-style lettuce wraps, you can use flap meat in so many other wonderful ways. You should try this in tacos or Philly cheese steak. I used the grilled meat with lettuce, carrots, red onions, chopped peanuts, and cilantro leaves to make a salad. For the dressing I combined the reserved meat juices, sambal, fish sauce, and rice vinegar to taste. I didn't measure anything, and neither should you.
Provided by Chef John
Categories Meat and Poultry Beef Steaks
Total Time 4 hours 15 minutes
Prep Time 10 minutes
Cook Time 5 minutes
Yield 4 servings
Number Of Ingredients 8
Steps:
- Whisk curry paste, fish sauce, rice vinegar, coconut milk, black pepper, cayenne pepper, and salt together in a large shallow glass or ceramic bowl. Add the flap steak and turn to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 4 to 12 hours.
- Remove the flap meat from the marinade and shake off excess. Discard remaining marinade.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Cook flap steak on the preheated grill until it starts to firm and is reddish-pink and juicy in the center, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer meat to a plate to rest for at least five minutes before slicing against the grain.
Nutrition Facts : Calories 380.1 calories, CarbohydrateContent 2 g, CholesterolContent 102.2 mg, FatContent 23.3 g, FiberContent 0.2 g, ProteinContent 51.1 g, SaturatedFatContent 8.2 g, SodiumContent 831.5 mg, SugarContent 0.3 g
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