Have you ever tried grilled flap steak (or flap meat)? It’s what’s for dinner tonight in my house. Lean and thinly sliced flap meat is widely sold here in California. Sometimes it is used for carne asada. If you’re wondering, it comes from the same belly area of the cow as the flank steak.
Why do I like it?
Because they are cut thinly, it’s ideal for quick grilling. There is nothing better than having dinner ready in a matter of minutes. And you can’t beat the reasonable price of $4.99/lb. either!
One of the best ways to add delicious flavor to the steak is to marinate it. So here I prepared a mixture of spices like garlic, cumin, chili powder, worchestershire sauce, etc. When it comes to grilling, use medium/high heat to get grill marks while it cooks quickly. Another trick is to grill the meat in an angle for prettier grill marks. Magic just happens when heat touches the meat.
Some people would probably be in the mood for grilling other side vegetables like corn, chopped zucchini, quartered tomatoes, or whole spring onions. All of these are easily usable in this recipe. In fact, you can substitute thinly cut skinless chicken breast or thighs for the flap steak. Just remember that chicken thighs will cook longer though.