Marinated Flap Meat Recipes

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.

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.

FLAP STEAK MARINADE

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!