Name: Chef John's Grilled Flap Steak
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Green curry paste - 2 tablespoons; Fish sauce, or more to taste - 2 tablespoons; Rice vinegar, or more to taste - 2 tablespoons; Coconut milk - 2 tablespoons; Freshly ground black pepper to taste - 2 tablespoons; Cayenne pepper, or more to taste - 1 pinch; Salt (Optional) - 1 pinch; Flap steak, trimmed of fat - 2 pounds

Ingredients for - Chef John's Grilled Flap Steak

1. Green curry paste 2 tablespoons

2. Fish sauce, or more to taste 2 tablespoons

3. Rice vinegar, or more to taste 2 tablespoons

4. Coconut milk 2 tablespoons

5. Freshly ground black pepper to taste 2 tablespoons

6. Cayenne pepper, or more to taste 1 pinch

7. Salt (Optional) 1 pinch

8. Flap steak, trimmed of fat 2 pounds

How to cook deliciously - Chef John's Grilled Flap Steak

1 . Stage

Whisk curry paste, fish sauce, rice vinegar, coconut milk, black pepper, cayenne pepper, and salt together in a large shallow glass or ceramic bowl. Add the flap steak and turn to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 4 to 12 hours.

2 . Stage

Remove the flap meat from the marinade and shake off excess. Discard remaining marinade.

3 . Stage

Preheat an outdoor grill for high heat and lightly oil the grate.

4 . Stage

Cook flap steak on the preheated grill until it starts to firm and is reddish-pink and juicy in the center, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer meat to a plate to rest for at least five minutes before slicing against the grain. Chef John