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View Portfolio Get in touchRobust Flap Steak
Ingredients
- 1/4 cup green curry paste
- 1/4 cup fish sauce, or more to taste
- 1/4 cup rice vinegar, or more to taste
- 1/4 cup coconut milk
- freshly ground black pepper to taste
- 2 pinches cayenne pepper, or more to taste
- 2 pinches salt (optional)
- 4 pounds flap steak, trimmed of fat
Total Time:
15 min Prep:
10 min
Cook:
5 min
Yield: 8 Level: easy
Yield: 8 Level: easy
Directions
- 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.
