Chef John's Grilled Flap Steak recipe

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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

Nutrition Info

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
servingSize: -
sodium: 831.5 mg
sugar: 0.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Remove the flap meat from the marinade and shake off excess. Discard remaining marinade.

  3. Preheat an outdoor grill for high heat and lightly oil the grate.

  4. 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.

Recipe Yield

4 servings

Recipe Note

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.

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