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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.


Serving Size
  • Beef Flap Meat Steak, thawed

    1.75 lbs
    Qty 1.5 Lbs
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  • Hawaiian Hula Seasoning Rub

    Qty 1 Tbsp.
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  • Butcher’s Salt & Pepper

    Qty to taste
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  • For the Basil Chimichurri Sauce:

  • Chimichurri Sauce

    4 Oz. 
    Qty 1
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  • Olive Oil

    Qty 2 oz.
  • Fresh Basil, chopped

    Qty 2 Tbsp.
  • Fresh Garlic Clove, chopped

    Qty 1 clove
  • Butcher’s Salt & Pepper

    Qty to taste
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  1. Season flap meat with salt and pepper.
  2. Prepare Basil Chimichurri by mixing all ingredients. Set aside.
  3. Heat the grill or stove to medium high.
  4. 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.
  5. Remove from grill or pan and place on a platter covered with foil to rest 5 minutes.
  6. Slice the flap meat and serve with Basil Chimichurri on the side.
    *USDA recommends cooking beef to a minimum internal temperature of 145°F.

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