Flap Steak Recipes

EASY FLAP STEAK RECIPE BY TASTY

Easy Flap Steak Recipe by Tasty image

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

Provided by Pierce Abernathy

Categories Dinner

Yield 4 servings

Number Of Ingredients 5

Ingredients

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, Carbohydrate 1 gram, Fat 32 grams, Fiber 0 grams, Protein 65 grams, Sugar 0 grams

CHEF JOHN'S GRILLED FLAP STEAK

Chef John's Grilled Flap Steak image

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 Recipes Beef Steaks

Time 4h15m

Yield 4

Number Of Ingredients 8

Ingredients

2 tablespoons green curry paste
2 tablespoons fish sauce, or more to taste
2 tablespoons rice vinegar, or more to taste
2 tablespoons coconut milk
freshly ground black pepper to taste
1 pinch cayenne pepper, or more to taste
1 pinch salt
2 pounds flap steak, trimmed of fat

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, Carbohydrate 2 g, Cholesterol 102.2 mg, Fat 23.3 g, Fiber 0.2 g, Protein 51.1 g, SaturatedFat 8.2 g, Sodium 831.5 mg, Sugar 0.3 g

GRILLED MARINATED SIRLOIN FLAP STEAKS

Grilled Marinated Sirloin Flap Steaks 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

Categories Marinate Quick & Easy Father's Day Backyard BBQ Dinner Steak Summer Grill Grill/Barbecue Maple Syrup Soy Sauce Gourmet Dairy Free Peanut Free Tree Nut Free Kosher

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.

SLOW-COOKED FLANK STEAK

Slow-Cooked Flank Steak image

My slow cooker gets lots of use, especially during the hectic summer months. I can fix this flank steak in the morning and forget about it until dinner. Serve with noodles and a tossed salad. -Michelle Armistead, Keyport, New Jersey

Provided by Taste of Home

Categories Dinner

Time 4h15m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 beef flank steak (1-1/2 pounds)
1 tablespoon canola oil
1 large onion, sliced
1/3 cup water
1 can (4 ounces) chopped green chiles
2 tablespoons vinegar
1-1/4 teaspoons chili powder
1 teaspoon garlic powder
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

In a skillet, brown steak in oil; transfer to a 5-qt. slow cooker. In the same skillet, saute onion for 1 minute. Gradually add water, stirring to loosen browned bits from pan. Add remaining ingredients; bring to a boil. Pour over the flank steak. Cover and cook on low until the meat is tender, 4-5 hours. Slice the meat; serve with onion and pan juices.

Nutrition Facts : Calories 199 calories, Fat 11g fat (4g saturated fat), Cholesterol 48mg cholesterol, Sodium 327mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 20g protein. Diabetic Exchanges

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