Asian-Style Grilled Flap Meat Salad – You Heard Me, Flap Meat

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Memorial Day marks the official opening of American grilling season, and what better way to celebrate than with this unique, and delicious flap meat? Hilarious name notwithstanding, this classic “butcher’s cut” is every bit as flavorful and tender as flank or skirt steak, and is usually cheaper as well.

 

 

 
 
Ingredients for about 4 portions:
2 pounds flap meat
2 tbsp green curry paste, or as needed
2-3 tbsp fish sauce
2-3 tbsp rice vinegar
2 tbsp coconut milk
freshly ground black pepper to taste
cayenne to taste
salt if needed
Lettuce, carrots, red onions, chopped peanuts, and cilantro leaves for salad
–Marinate for 4-12 hours in fridge, or an hour out at room temp.
*For the dressing, into the reserved meat juices, I added sambal, fish sauce, and rice vinegar to taste. I didn’t measure anything, and neither should you. Taste, adjust, repeat.

Source recipe: https://foodwishes.blogspot.com/

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