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

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

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