Grilled Flap Steak with Shallot-Garlic-Rosemary Marinade


 
Brett-EDH

Brett-EDH

TVWBB Olympian
I modded this a little.

Added juice of two fresh limes
Did 12 garlic cloves
6 sprigs fresh rosemary
Two whole shallots, paper skin removed
1 teaspoon hot chili flakes
Salt and pepper directly to the flap steaks (3# worth)
Plus the cooking oil

Countertop marinated for 30 minutes.

Used the Blendtec and completely whipped this up. Added water to thin it a little. Without the water, this would be a great aioli.

About to grill over JDXL. Pics to follow, as usual 😚

saltpepperskillet.com

Grilled Flap Steak

Flap steak (similar to flank or skirt steak) marinated in a shallot, garlic and rosemary before being grilled to perfection. It's a pleaser for a crowd or for two, and will leave enough to make meals for the week.
saltpepperskillet.com saltpepperskillet.com

Ingredients​

  • 2 to 3 pound flap steak
  • 2 tsp. Diamond kosher salt
  • 1 tsp. freshly ground black pepper

Shallot-Garlic-Rosemary Marinade​

  • 1 medium shallot
  • 4 garlic cloves
  • 3 Tbsp. rosemary
  • ¼ tsp. red pepper flakes
  • ¼ cup olive oil
 
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Fresh rosemary

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Blended marinade

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S&P on the flap steaks

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Marinade onto the beef

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Mixed in

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Close up

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The wash

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What Jewish people do Friday night

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Searing!

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Going to add around 5 mins indirect for temp

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I added the cleaned rosemary sprigs onto the coals for rosemary perfume. Smelled great.
 
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That looks amazing! Was it tender? I haven't done the flap before. It's not a cut that's "normal" here in the stores. I'd have to ask for it. Flank steak I've had some trouble getting tender, unless I cut it small for fajitas (or something of that ilk.)

The marinade looks wonderful!

ETA: I subscribed to that site you linked. And your grill is absolutely beautiful!
 
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Cassondra said:
That looks amazing! Was it tender? I haven't done the flap before. It's not a cut that's "normal" here in the stores. I'd have to ask for it. Flank steak I've had some trouble getting tender, unless I cut it small for fajitas (or something of that ilk.)

The marinade looks wonderful!

ETA: I subscribed to that site you linked. And your grill is absolutely beautiful!
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Superbly tender. Everyone is loving it.

It’s closest cut is skirt. Costco sells flap in retail and cryovac packs. You’ll have to ask for the cryovac pack though.

Sear and remove to temp to 135°, rest for 5 then slice.

And thank you!
 
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Looks like the tenderness is bang on....
5 out of 5 again Brett.
This is what I put on tacos.......
I have a hard time not, not putting things like that on shells.
Haven't seen this exact cut but reminds me of flank, just thicker and the texture looks the same too.
As the marinade it looks good, mine are always much more viscous....
Try using tequila ( reposado ) next time to thin it out....
I'm in love with this trick, gives the beef its own unique flavor for sure.
Also works with the lime...both help break down the meat a tad....I usually marinate for about 3 hours...any more is not good.
Glad the clan approves...I just need about 35 hours heads up next time to get there for dinner......its a bit of a drive.
 
You got that one just right!
I’m up in the hinterlands right now but, I might do something like that salad tonight with roasted chicken!
Will advise…
 
DuaneMac said:
That sounds and looks really good Brett! I’m definitely gonna try that, I love rosemary. I cooked my first flap steak last week, used your recipe from your Carne Asada thread. I’ll definitely buy flap steak again.

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Right on! Any feedback or changes needed on the recipe? Your cook and dinner looks perfect! Flap is a good, juicy and flavorful cut of beef. And it’s super versatile too. Thanks for the mention and making the recipe.
 
It’s a good marinade, I didn’t change anything. Second time using it, first time was for skirt steak.

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Your gonna make me go get some flap meat after these wonderful cooks.......Thanks Brett and Duane.
Do you guys have any flap meat pinwheel recipes? I also want to give that a try.
 
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