FLAP STEAK INSTANT POT RECIPES

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EASY FLAP STEAK RECIPE BY TASTY - FOOD VIDEOS AND RECIPES



Easy Flap Steak Recipe by Tasty - Food videos and recipes image

Here's what you need: flap steak, soy sauce, pepper, garlic, canola oil

Provided by Pierce Abernathy

Yield 4 servings

Number Of Ingredients 5

2 lb flap steak
½ cup soy sauce
½ teaspoon pepper
5 cloves garlic, smashed
4 tablespoons canola oil

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

WALKER'S SHORTBREAD RECIPE | TOP SECRET RECIPES



Walker's Shortbread Recipe | Top Secret Recipes image

Joseph Walker used only the best ingredients to make the famous pure butter shortbread recipe he created in 1898 at his Bakery in Aberlour, Scotland. More than a century later Walker's is one of the bestselling shortbreads in the world and it’s still made with the same four quality ingredients: flour, butter, sugar, and salt. But just knowing the ingredients still leaves you a long trip away from great shortbread—a fact that’s best confirmed by giving any other copycat recipe a try. If a recipe calls for all-purpose flour and/or standard granulated sugar and salt, you’re destined for disappointment.   The secret ingredient is pastry flour. It has less gluten than all-purpose flour and will produce a tender bite mirroring the original cookies, but it still provides a stable structure that won’t spread out when baked. My favorite pastry flour is Bob’s Red Mill. There is no leavening in these cookies (that’s why they're called shortbread), so the sugar and salt are whipped into the butter until it’s fluffy which works in air bubbles that provide a lift to your shortbread when baked. Standard sugar and salt grains won’t easily dissolve in the butter, so I'm using superfine sugar here (baker’s sugar) and superfine salt (popcorn salt) to produce perfect shortbread with a clean bite that’s free of any detectable sugar or salt granules. Click here for more great recipes for your favorite famous treats.   TRANSLATE with x English Arabic Hebrew Polish Bulgarian Hindi Portuguese Catalan Hmong Daw Romanian Chinese Simplified Hungarian Russian Chinese Traditional Indonesian Slovak Czech Italian Slovenian Danish Japanese Spanish Dutch Klingon Swedish English Korean Thai Estonian Latvian Turkish Finnish Lithuanian Ukrainian French Malay Urdu German Maltese Vietnamese Greek Norwegian Welsh Haitian Creole Persian     TRANSLATE with COPY THE URL BELOW Back EMBED THE SNIPPET BELOW IN YOUR SITE Enable collaborative features and customize widget: Bing Webmaster Portal Back

Provided by Todd Wilbur

Total Time 50 minutes0S

Prep Time 30 minutes0S

Cook Time 20 minutes0S

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