Friday, May 23, 2014

Asian-Style Grilled Flap Meat Salad – You Heard Me, Flap Meat

Memorial Day marks the official opening of American grilling season, and what better way to celebrate than with this unique, and delicious flap meat? Hilarious name notwithstanding, this classic “butcher’s cut” is every bit as flavorful and tender as flank or skirt steak, and is usually cheaper as well.

This is not something they keep in the meat case, so you’ll have to ask them to cut you a few pounds, but it’ll be worth it, and they’ll think you’re cool. Most people haven’t heard of flap meat or flap steak, but it’s hardly an exotic cut. 

If you like Mexican food, and order carne asada, you’ve enjoyed grilled flap meat. While it did make for some extremely tasty Asian-style lettuce wraps, you can use this in so many other wonderful ways. Half the fun is playing around with different marinades and spices, but regardless of how you flavor yours, you should try this in tacos, as well as for an amazing Philly cheesesteak. 

Just be sure to get that grill really hot before you slap down your flap. This needs to be cooked hot and fast, and as close to the coals as you can get. Since everyone asks, I’m using a charcoal Weber “Q,” which is unfortunately not made anymore. Hey Weber, please make this grill again. Thank you. Anyway, if you’re looking for a fun, new meat for your Memorial Day cookout, I hope you give this grilled flap meat a try. Enjoy!


Ingredients for about 4 portions:
2 pounds flap meat
2 tbsp green curry paste, or as needed
2-3 tbsp fish sauce
2-3 tbsp rice vinegar
2 tbsp coconut milk
freshly ground black pepper to taste
cayenne to taste
salt if needed
Lettuce, carrots, red onions, chopped peanuts, and cilantro leaves for salad
--Marinate for 4-12 hours in fridge, or an hour out at room temp.

*For the dressing, into the reserved meat juices, I added sambal, fish sauce, and rice vinegar to taste. I didn’t measure anything, and neither should you. Taste, adjust, repeat.

9 comments:

Joe Sixpack said...

Looks great cant wait to try this. I hope you had a great vacation.

GPLongwood said...

If I cannot get a butcher where I live to give me that cut, what would the back-up cut be? Skirt?

Thanks again for always having something original for another holiday bash:-)

DZ said...

Chef John, this is a fantastic looking salad. Thanks for years of awesome eating.
One small critique...You're affectation of ending words in a sing-songy upsweep or downsweep, which was previously charming and endearing has progressively taken over your entire monologue! It's become distracting.
You're still the best, though, and I'll continue to follow. Nothing personal!

Chef John said...

I have some bad news for you. Since I don't intentionally try to sound any certain way, I can't change how I talk. This is just the natural evolution of the voiceover over a 7 year period. When it gets so unbearable that people start unsubscribing, I'll know it's time to retire. Thanks!

Judy said...

Don't worry Chef--I LOVE your voice-overs :) Listening to you is a big part of why I watch your vids! Thanks for all you do!

GPLongwood said...

It sucks that the other guys ridiculous comment got your attention enough to answer it. I'm sorry there are people like this in our world. It only seems to get worse than better.

Me said...

Thank you! We made this tonight and it was amazing! We used this as an excuse to shop at the gigantic new Asian market near us and were surprised to see they had flap steak already packaged in the case (maybe because it also serves a large Hispanic population?). We added red bell peppers that were aging in our fridge and used garlic peanuts because we had them.

Adam B said...

The steak closest to the camera looks like North Carolina after you flip it on the grill. Also, I suppose that hanger steak could be used as well?

Eric A. Stach said...

Don't bemoan lose of Weber grill. Spring for a Great Big Egg: phenomenal!