FLAP STEAK MARINADE RECIPES

Name: Flap Steak Marinade
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 oz, 8 serving(s)
Ingredients: 2 lbs flap steak, trimmed of fat; 2 cups red wine; 1/4 cup honey; 1/4 cup low-so shoyu (soy sauce); 2 -3 sprigs fresh rosemary, about 2 inches total; 1 teaspoon crushed red pepper flakes; 1 teaspoon sriracha sauce (rooster sauce)

FLAP STEAK MARINADE RECIPE - FOOD.COM

Flap Steak Marinade Recipe - Food.com image

This is a great sweet & spicy marinade for flap steak, but note these are bold flavors and using this recipe as written will get you a bold result. First preference is to have right off the grill, sliced and served with garlic roasted mashed potatoes and lots of veggies. Leftovers are fabulous cold and sliced thin on a salad or even in a lettuce wrap. Because of the honey, it will be sweet and the rooster sauce will make it spicy - so adjust to your particular tastes. I prefer very sweet and very spicy. The shoyu I use is low-so and I keep it in the fridge with fresh ginger, garlic, lemon and orange slices marinating in the bottle and diluted with a little water....

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 4 oz, 8 serving(s)

Number Of Ingredients 7

Ingredients

2 lbs flap steak, trimmed of fat
2 cups red wine
1/4 cup honey
1/4 cup low-so shoyu (soy sauce)
2 -3 sprigs fresh rosemary, about 2 inches total
1 teaspoon crushed red pepper flakes
1 teaspoon sriracha sauce (rooster sauce)

Steps:

Stir wine, honey, shoyu, red pepper and rooster sauce together until honey is well incorporated and dissolved.
Pour into shallow glass container, place flap steak into marinade and tuck rosemary sprigs in and around beef, cover & place in fridge.
Turn steak every so often if there's not enough liquid to fully cover the meat.
Marinade at least 8 hours.
Hint: Optimal results are a 24 hour marinade.
Later that day -- remove container from fridge and let sit out for 30 minutes.
Remove steak from liquid marinade and slightly pat dry.
Grill on BBQ medium high, 2 minutes each side (for medium rare, depending on thickness) to sear and caramelize the exterior.
I did do this in a grill pan on the stove and found it was necessary to clean the pan in between turning/flipping the steak - otherwise it just didn't seem to get crispy enough.
I'll be curious to see how it works on a Foreman type grill!

Nutrition Facts : Calories 288.6, FatContent 6.6, SaturatedFatContent 2.5, CholesterolContent 89.6, SodiumContent 521.2, CarbohydrateContent 10.9, FiberContent 0.1, SugarContent 9.2, ProteinContent 34

GRILLED MARINATED SIRLOIN FLAP STEAKS RECIPE | EPICURIOUS

Grilled Marinated Sirloin Flap Steaks Recipe | Epicurious image

We make this super-easy, super-tasty dish all year long. The bold combination of soy sauce, balsamic, and maple syrup works its magic on the meat quickly, so it only needs to marinate for as long as it takes to get your grill fired up. In the fall and winter, we pair this steak with maple-sweetened butternut squash. Come summer, it's a natural with a tomato salad and corn on the cob.

Provided by Ian Knauer

Total Time 45 min

Cook Time 15 min

Yield Makes 4 to 6 servings

Number Of Ingredients 5

Ingredients

3 tablespoons soy sauce
3 tablespoons balsamic vinegar
3 tablespoons pure maple syrup
4 garlic cloves, chopped
2 pounds sirloin flap steaks

Steps:

Blend soy sauce, vinegar, syrup, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a blender until smooth. Toss steaks with mixture. Marinate at room temperature about 15 minutes.
Prepare a grill for direct-heat cooking over hot charcoal (high heat for gas); see grilling procedure.
Discard marinade and pat steaks dry.
Oil grill rack, then grill steaks, covered only if using a gas grill, turning occasionally, 6 to 8 minutes total for medium-rare. Let rest on a plate, uncovered, 10 minutes.

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