Recipe:Grilled Flap Meat with Basil Chimichurri
- Prep Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time:25 Minutes
Flap meat, one of a butcher's best kept secrets, goes perfectly with chimichurri for a delicious meal on a budget.
Serves 2 - 4.
Ingredients
-
Beef Flap Meat Steak, thawed
1.75 lbs -
Hawaiian Hula Seasoning Rub
Qty 1 Tbsp.Add to Basket -
Butcher’s Salt & Pepper
Qty to tasteAdd to Basket -
For the Basil Chimichurri Sauce:
-
Chimichurri Sauce
4 Oz. -
Olive Oil
Qty 2 oz. -
Fresh Basil, chopped
Qty 2 Tbsp. -
Fresh Garlic Clove, chopped
Qty 1 clove -
Butcher’s Salt & Pepper
Qty to tasteAdd to Basket
Cooking
Instructions
- Season flap meat with salt and pepper.
- Prepare Basil Chimichurri by mixing all ingredients. Set aside.
- Heat the grill or stove to medium high.
- Grill or pan fry the flap meat 3-4 minutes on each side for medium-rare. Add 2-3 minutes per side for a medium doneness. Flap meats may vary in thickness so adjust time accordingly.* Internal temperature should read 125°F for medium-rare.
- Remove from grill or pan and place on a platter covered with foil to rest 5 minutes.
-
Slice the flap meat and serve with Basil Chimichurri on the side.
*USDA recommends cooking beef to a minimum internal temperature of 145°F.