A secret cut of steak.
This dish was part of a breakfast during a three day, breakfast and lunch catering event.
It’s a aimple recipe that showcases one of my favorite cuts of beef, flap meat.
Flap meat is similar to skirt steak or hangar steak. It’s more irregularly shaped and thus a little harder to work with, but the flavor is about the same: rich, chewy, with lots of beef flavor, and a grainy texture that takes to marinates very well.
For this recipe I marinated the steak overnight in a Cuban-inspired marinate — which is a fancy way of saying “cumin and citrus.” Flap meat is so thin is takes literally two minutes to cook on the grill: one minute per side and it’s done, maybe even overdone. I served the steak with a liberal coating of a chimichurri-inspired sauce — which is a fancy way of saying “with minced parsley.”
The best accompaniment to steak is, of course, roasted potatoes.
Grilled Flap Steak with Roasted Potatoes
2 lbs flap steak
for the marinate:
2 T lime juice
2/3 cup olive oil
4 cloves garlic
1 tsp ground cumin
salt and pepper
2 lbs fingerling potatoes
Combine in a blender and puree. Marinate the flap meat for a few hours up to a day.
For the chimmichurri:
1 bunch parsley,
1 handful oregano
1 bunch chive
1 few basil leaves
1 clove garlic
Omri says, “mince, add olive oil to wet, salt, microplane 1 clove raw garlic.” What I actually did was combine everything in the blender and puree with a generous amount of olive oil.
Remove the steak from the marinade, rinse and pat dry. Grill on high heat for 1 minute per side, or less, until the steak is medium rare. Remove from the grill and rest for a few minutes.
Spread some of the chimmichurri sauce onto the cutting board with the back of a spoon. Then slice the steak into half inch slices, mixing it with the sauce, and transfer to a serving dish.
For the potatoes: cut the potatoes into coins. Toss to coat liberally with olive oil, salt, pepper, and minced rosemary. Bake at 350 for about an hour.