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Recipe:Grilled Flap Meat with with Basil Chimichurri
- Prep time: 10 minutes
- Cook time: 15 minutes
Flap meat, one of a butcher's best kept secrets, goes perfectly with chimichurri for a delicious meal on a budget.
Ingredients
-
Boneless Beef Flap Meat, thawed
QTY 1.5 lbs.
-
WFF Butcher’s Salt & Pepper
QTY 1 ½ Tbsp.
Butter
QTY 1 Tbsp.
WFF Chimichurri
QTY 4 Oz.
Olive Oil
QTY 2 Oz.
Fresh Basil, chopped
QTY 2 Tbsp.
Fresh Garlic Clove, chopped
QTY 1
-
WFF Butcher’s Salt & Pepper, to taste
Cooking
Directions
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.