Chef John's Grilled Flap Steak


While it did make for some extremely tasty Asian-style lettuce wraps, you can use flap meat in so many other wonderful ways. You should try this in tacos or Philly cheese steak. I used the grilled meat with lettuce, carrots, red onions, chopped peanuts, and cilantro leaves to make a salad. For the dressing I combined the reserved meat juices, sambal, fish sauce, and rice vinegar to taste. I didn't measure anything, and neither should you.

Prep Time:
10 mins
Cook Time:
5 mins
Additional Time:
4 hrs
Total Time:
4 hrs 15 mins
4 servings


  • 2 tablespoons green curry paste

  • 2 tablespoons fish sauce, or more to taste

  • 2 tablespoons rice vinegar, or more to taste

  • 2 tablespoons coconut milk

  • freshly ground black pepper to taste

  • 1 pinch cayenne pepper, or more to taste

  • 1 pinch salt (Optional)

  • 2 pounds flap steak, trimmed of fat


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

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

  4. 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.



You can marinate the steak for 1 hour at room temperature instead of in the refrigerator.


The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.

Nutrition Facts (per serving)

380 Calories
23g Fat
2g Carbs
51g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 380
% Daily Value *
Total Fat 23g 30%
Saturated Fat 8g 41%
Cholesterol 102mg 34%
Sodium 832mg 36%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 1%
Total Sugars 0g
Protein 51g
Vitamin C 0mg 1%
Calcium 6mg 0%
Iron 0mg 2%
Potassium 41mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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