Skip to main content New this month
Get the Allrecipes magazine

Chef John's Grilled Flap Steak

Rated as 5 out of 5 Stars

"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."
Added to shopping list. Go to shopping list.

Ingredients

4 h 15 m servings 380 cals
Original recipe yields 4 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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. Watch Now
  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. Watch Now

Footnotes

  • Footnote:
  • You can marinate the steak for 1 hour at room temperature instead of in the refrigerator.
  • Nutrition:
  • 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; 23.3 g fat; 2 g carbohydrates; 51.1 g protein; 102 mg cholesterol; 831 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 5
Most helpful
Most positive
Least positive
Newest

I love Chef John! I have always made my mom's meatloaf but (sorry Mom) this is the one I will always make!

Turned out fan-freaking-tastic. Couldn't find Gem Lettuce, used Romaine instead. Will make again! And again! Found the meat at Costco.

This was a dinner party recipe that was a HIT! I only had time to marinate for 4hrs, but it was flavorful, easy, and beef tender. I can only imagine overnight marinade would be even better (if...

So tasty! I had to substitute the green curry paste with red curry paste , because I wasn't able to find the green. (I went to 3 markets) Regardless it turned out great!

We made the salad to go with the steak per Chef John's suggestion. It was very good. Make sure you use Asian fish sauce made from anchovies, NOT the basque fish sauce made from sherry wine.