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Recipe:Grilled Flap Meat with Charred Romaine and Blue Cheese
- Prep Time: 15 minutes
- Cook Time: 25 minutes
For a nutritious meal that still delivers on flavor, this is so much more than just a salad. Serves 6 - .
Ingredients
-
Prime Beef Whole Flap Meat, thawed
3 lbs.Qty 3 lbs.$29.94 -
Vegetable Oil
Qty 4 Tbsp. -
Romaine Hearts, cut in half
Qty 3-4 -
Olive Oil
Qty ¼ Cup -
Blue Cheese Crumbs
Qty 1 Cup -
Walnuts, chopped
Qty 1/2 Cup -
Rustic Baguette, cut in small cubes and toasted in oven
1Qty 1$1.78 -
Extra Virgin Olive Oil
Qty To taste -
Balsamic Vinegar
Qty To taste -
Coarse Sea Salt
1 bottleQty To taste$5.38 -
Freshly Ground WFF Black Peppercorns
1 bottleQty To taste$5.78
Cooking
Instructions
- Season flap meat with salt and pepper. Heat grill to medium high heat and grill meat for 5-6 minutes on each side or until internal temperature reaches 125°F-130°F for medium-rare.* Remove from grill and cover with foil. Allow to rest while preparing salad.
- Drizzle salad halves with olive oil and place flat side down on the grill for 15-20 seconds or until edges char. Place on a platter, sprinkle with blue cheese, walnuts, croutons and season with Balsamic vinegar, additional olive oil, and salt and pepper.
- Slice flap meat and serve with salad.
*USDA recommends cooking beef to a minimum internal temperature of 145°F.