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.

Recipe Summary

10 mins
5 mins
4 hrs
4 hrs 15 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

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

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

  • 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

380 calories; protein 51.1g 102% DV; carbohydrates 2g 1% DV; fat 23.3g 36% DV; cholesterol 102.2mg 34% DV; sodium 831.5mg 33% DV. Full Nutrition

Reviews (5)

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Most helpful positive review

Rating: 5 stars
I love Chef John! I have always made my mom's meatloaf but (sorry Mom) this is the one I will always make! Read More
7 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I love Chef John! I have always made my mom's meatloaf but (sorry Mom) this is the one I will always make! Read More
Rating: 5 stars
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! Read More
Rating: 5 stars
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 thats possible). One of my guests requested the leftover (I made ALOT) to be served with his eggs in the morning! Definitely will be making again soon. Read More
Rating: 5 stars
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. Read More
Rating: 5 stars
Turned out fan-freaking-tastic. Couldn't find Gem Lettuce used Romaine instead. Will make again! And again! Found the meat at Costco. Read More