Quick vote: yea or nay? 30 minutes to decide


 
Brett-EDH

Brett-EDH

TVWBB Olympian

Grilled Flap Steak with Shallot-Garlic-Rosemary Marinade​


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.
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I only skimmed over the recipe; my only feedback is you have a history of creating beautiful meals from unique cooks. If you're tempted, I say go for it because I have a hunch you'll make it hugely successful!

I may have missed the 30 minute window :confused:
 
I usually like Cab with beef, but you might consider a Cab Franc with the rosemary and garlic. Just a thought.
 
DanHoo said:
I usually like Cab with beef, but you might consider a Cab Franc with the rosemary and garlic. Just a thought.
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My son inventoried the wine cellar. I can now choose from his list. He built it by shelf and listed the wine, winery and vintage. Idk what I have (in detail) so his work will help 🤩
 
Go for it. Might need a little acid, but with a sufficient marinade time, probably not. Try as written, then adjust as necessary.

I've always done tacos or fajitas with flap meat, but this sounds like a great alternative.
 
JimK said:
Go for it. Might need a little acid, but with a sufficient marinade time, probably not. Try as written, then adjust as necessary.

I've always done tacos or fajitas with flap meat, but this sounds like a great alternative.
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See my post in photo gallery. I did just as you said. Added acid, lime, but modded recipe upfront as I know the profile I was after.

Highly recommended. My mods are listed.
 
I'm too late, but heck, Yes
Except, if you use onions instead of shallots, don't leave them exposed to oxygen for too ling after (raw) mincing. They can get quite overpowering.
 
Interested to see how it went.
I would have adjusted the marinade and put it in a freezer bag with more fluids.
I am a huge fan of cuts like this and marinating in things like Lee and Perrins, Lime and tequila.....
Usually I use a cut like this for tacos of course.
 
A flap steak is robust enough to stand up to that strong flavor combo. It should work. Me? I would sub something else for the rosemary. As it to my palate it's too much like eating Christmas trees. I might sub in fresh thyme. But, used sparingly I find rosemary pleasant enough
 
Anne M. said:
I'm too late, but heck, Yes
Except, if you use onions instead of shallots, don't leave them exposed to oxygen for too ling after (raw) mincing. They can get quite overpowering.
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We love shallots. Usually have a few on hand. The marinade whipped up nicely. Give it a try if you like these flavors. They all played well together on this cut of meat. And my mod of adding lime as the acid really helped tenderize/keep tender the steaks once grilled.
 
Darryl - swazies said:
Interested to see how it went.
I would have adjusted the marinade and put it in a freezer bag with more fluids.
I am a huge fan of cuts like this and marinating in things like Lee and Perrins, Lime and tequila.....
Usually I use a cut like this for tacos of course.
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Flap is my goto for carne asada and I agree that a bit more time in a wet marinade does help.

This marinade, while somewhat wet in consistency was more like a mayo when I originally blended it, thus the bit of water to thin it out helped move it to a smooth spread. See my pics in photo gallery for how the marinade poured out onto the beef.

The 30 mins countertop marinate was plenty for my modded version. My mods made the marinade a huge flavor bomb.

The direct sear really helped mellow down the garlic. These would make great sandwiches too for a dinner party with friends.
 
LMichaels said:
A flap steak is robust enough to stand up to that strong flavor combo. It should work. Me? I would sub something else for the rosemary. As it to my palate it's too much like eating Christmas trees. I might sub in fresh thyme. But, used sparingly I find rosemary pleasant enough
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I think you could easily sub any herb that works with your flavor profile here. The marinade was sturdy, not delicate.

I have either 9 or 12 rosemary bushes in my backyard. We do love it’s nose and flavor. Especially with lamb and CI rib eyes. And grilled chicken too.

I’ve taken dried rosemary and run it through the spice grinder and added a small amount of the dust to my brisket rub. Just a small amount is needed to enhance the bark and beef’s flavor.
 
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