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.

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

Ingredients

• 1 pinch salt (Optional)
• 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

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.