EASY FLAP STEAK RECIPE BY TASTY
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
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
GRILLED MARINATED SIRLOIN FLAP STEAKS
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
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.
STOUT-MARINATED STEAK TIPS
Provided by Food Network
Time 8h30m
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- Trim the silver skin and icky fatty parts from your flap meat, then cut into 3- or 4-ounce chunks, or whatever size you like. Place in a container with a tight-fitting lid; don't forget to leave extra space for the marinade.
- In a large bowl, whisk together the soy sauce, Worcestershire sauce, molasses, brown sugar, red pepper flakes, black pepper and garlic. Add the stout; be careful, it will foam a bit. There is really no need to add salt--the soy and Worcestershire are plenty salty.
- Pour the marinade over the beef tips and stir gently to evenly coat. (If you don't use all the marinade, it will keep, refrigerated, in an airtight container for up to 2 weeks.)
- Refrigerate the meat for 8 hours or overnight; it will keep for up to 4 or 5 days. Cook as desired.
FLAP STEAK MARINADE
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....
Provided by KauaiCarolAnn
Categories Steak
Time 15m
Yield 4 oz, 8 serving(s)
Number Of Ingredients 7
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, Fat 6.6, SaturatedFat 2.5, Cholesterol 89.6, Sodium 521.2, Carbohydrate 10.9, Fiber 0.1, Sugar 9.2, Protein 34
CARNE ASADA MARINADE
A great marinade for steak!!! (You can even use it for chicken for Pollo Asada!) I use skirt steak for flap meat, but any thin cut steak would work. This recipe is for up to 4 pounds of meat. Cook time does NOT include marinating time.
Provided by Charmie777
Categories Steak
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine all ingredients in a 1-gallon ziploc bag.
- Add meat, seal and massage marinade into meat.
- Marinate in bag for up to 24 hours, turning and massaging frequently.
- Grill to medium rare.
- Serve whole, sliced, or diced for tacos or burritos!
Nutrition Facts : Calories 545.5, Fat 26, SaturatedFat 9.6, Cholesterol 196.6, Sodium 922.2, Carbohydrate 9.6, Fiber 2.6, Sugar 3, Protein 66.5
LISA'S FAVORITE CARNE ASADA MARINADE
I've tried many marinade recipes for carne asada, and this is our family favorite!
Provided by Lisa Arlotti
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time P1DT40m
Yield 12
Number Of Ingredients 14
Steps:
- Combine the orange, lemon, and lime juice in a large glass or ceramic bowl along with the garlic, soy sauce, chipotle pepper, chili power, ground cumin, paprika, dried oregano, black pepper, and cilantro. Slowly whisk in the olive oil until marinade is well combined. Remove one cup of the marinade and place in a small bowl, cover with plastic wrap and refrigerate for use after the meat is cooked.
- Place the flank steak between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the steak with the smooth side of a meat mallet to a thickness of 1/4 inch. After pounding, poke steak all over with a fork. Add the meat to the marinade in the large bowl, cover, and allow to marinate in the refrigerator for 24 hours.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Remove the steak from the marinade and grill to desired doneness, about 5 minutes per side for medium rare. Discard used marinade. Remove meat from heat and slice across the grain.
- Pour the one cup of reserved, unused marinade over the hot meat and serve immediately.
Nutrition Facts : Calories 206.7 calories, Carbohydrate 5.7 g, Cholesterol 25.3 mg, Fat 14 g, Fiber 1 g, Protein 15 g, SaturatedFat 3.2 g, Sodium 640.4 mg, Sugar 2 g
CHEF JOHN'S GRILLED FLAP STEAK
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
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
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