Flap Steak Recipes

EASY FLAP STEAK RECIPE BY TASTY

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!

CHEF JOHN'S GRILLED FLAP STEAK

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.

GRILLED MARINATED 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.

FLAP STEAK

Steps:

• Preheat your grill to Medium-High heat (450-500 degrees F).
• Season the steak on all sides with Beef Seasoning or equal parts salt, pepper, and garlic powder.
• Place the seasoned steak on a hot grill, and cook for 4-6 minutes per side or until the internal temperature reaches 130-135 degrees F for medium rare steak.
• Remove from the grill and allow to rest for 10 minutes.
• While the steak is resting, make the chimichurri. Combine all ingredients except olive oil in a blender jar or food processor. Turn on the blender. While it is spinning, drizzle in the olive oil. Blend until there are no large pieces of herbs left and the sauce is a smooth consistency.
• Slice the steak against the grain and serve with chimichurri.

GRILLED HONEY CHILI FLAP STEAK

Steps:

• Stir garlic powder, chili powder, Mexican oregano, 1 teaspoon salt, and 1 teaspoon black pepper together in a bowl. Sprinkle garlic powder mixture over both sides of flap steak, pat rub into meat, wrap steak in plastic wrap, and refrigerate for at least 8 hours or overnight.
• Whisk honey, lime juice, cilantro, chipotle peppers, garlic, vegetable oil, apple cider vinegar, chipotle mustard, cumin, 1/2 teaspoon salt, and 1/2 teaspoon black pepper together in a bowl. Cover with plastic wrap and refrigerate 1 to 2 hours. Separate mixture equally into two bowls; one for basting and one for serving.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Cook steak on the preheated grill until smoke rises from the spice rub. Turn the meat and squeeze the juice from 2 lime halves over the steak. When the spice rub begins to smoke, turn the meat again. Brush the refrigerated honey-lime basting sauce onto both sides of the steak and cook steak to your desired degree of doneness, 8 to 10 minutes per side for medium. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let meat rest for 5 minutes and chop against the grain into bite-size pieces.
• Spoon grilled meat into tortillas. Top with onion, lime juice, reserved honey-lime serving sauce, and queso fresco cheese.

TERIYAKI BOURBON FLAP STEAK TIPS

Steps:

• In a bowl or plastic seal bag, add sliced sirloin steak, teriyaki sauce, bourbon, mushrooms, onions, and squeezed lemon juice. Let marinate for 2-12 hours. Before pulling out to grill, make sure to strain meat & veggies to remove as much marinade juice as possible.
• Use some Cowboy Southern Style Hardwood Lump Charcoal to light fire and let burn for 10-15 minutes. Once Charcoal is white hot, push into one pile for direct grilling.
• Place cast iron wok with avocado oil over fire 2-3 minutes before cooking to preheat.
• Add strained & marinated steak & veggies to wok and cook over high heat for 8 minutes or until the veggies have browned. Pull wok off grill and add steak back to grill grate to finish. Cook the steak until 115F for medium-rare. Let steak rest for 5-8 minutes.
• Slice steak & top with salt, pepper, parsley, and grilled veggies. (Optional: Add some rice to a bowl and eat with steak. Enjoy!