Chef John's Grilled Flap Steak

Chef John's Grilled Flap Steak

Chef John's recipe for grilled flap meat in a curry-coconut marinade is the perfect way to use this tasty cut of meat.

Preparation Time
10 mins
Cooking Time
5 mins
Total Time
15 mins
Calories
380 Calories

Recipe Instructions

Step 1
Preheat an outdoor grill for high heat and lightly oil the grate.
Step 2
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.
Step 3
Remove the flap meat from the marinade and shake off excess. Discard remaining marinade.
Step 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.

Ingredients

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

Categories

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