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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 - .


Serving Size
  • Prime Beef Whole Flap Meat, thawed

    3 lbs.
    Qty 3 lbs.
  • 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

    Qty 1
  • Extra Virgin Olive Oil

    Qty To taste
  • Balsamic Vinegar

    Qty To taste
  • Coarse Sea Salt

    1 bottle
    Qty To taste
  • Freshly Ground WFF Black Peppercorns

    1 bottle
    Qty To taste


  1. 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.
  2. 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.
  3. Slice flap meat and serve with salad.
    *USDA recommends cooking beef to a minimum internal temperature of 145°F.

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