The older I become, the more I find that I try not to eat red meat more than once a week-- sometimes, even less. But, every so often, I crave a juicy steak on the grill.
flap meat. Flap meat? "That doesn't sound very good", I thought to myself. I was dubious (and had to squelch my dissappointment that I didn't get the skirt steak that I wanted), but the butcher convinced Craig that it's pretty much the same thing. Now, what do I do? Risk it or...
As luck would have it, our DVR recorded an episode on Cook's Country for Grilled Steakhouse Steak Tips. Have you ever heard of steak tips before? Well, neither had I. Typically, steak tips come from the bottom sirloin, and that is where flap meat comes from.
DARK BROWN SUGAR Delivers depth, complexity, and a caramelized, crusty char.
VEGETABLE OIL Distributes flavors and activates oil-soluble flavor compounds, such as those found in garlic.
SOY SAUCE Its salt penetrates to deeply season the meat. Its glutamates boost meaty flavor.
TOMATO PASTE Adds background savor and enough body to help the marinade cling.
Once I made the marinade, one whiff told me this was going to be good!
We own both a Weber charcoal grill and a gas grill. This time, we decided to use the gas grill-- which Craig heated on high for 15 minutes (cover closed), and then brushed off to make sure that it's nice and clean. We've adopted the Cook's Illustrated/America's Test Kitchen way of oiling the grate, by dipping a folded paper towel into a bowl of vegetable oil. This works great, to prevent food from sticking.
So, now it's time to slap these on the grill.
It's a challenge to photograph meat, when the grill is hot and there's lots of smoke coming out. This steak will cook very fast, so we have to work fast.
Craig flipped these over at about 4 minutes, and the caramelization of the meat looks glorious!
You'll want to cook the steaks until it reaches between 130-135F. I learned that flap meat shouldn't be cooked to rare, or it'll be tough. The higher temperature allows the fibers to break down enough to yield a tender steak. At least, that's what I hoped would be true.
TASTING NOTES: The overall flavor of this steak made the eyes roll to the back of my head. I did that "food groan" sound and did a little dance. The marinade has notes of a mild teriyaki flavor-- minus the ginger. I used reduced-sodium soy sauce, and the steak had just the perfect amount of seasoning. I had cut back on the paprika a bit, afraid it might overpower the steak, and cut back on the cayenne pepper-- because my taste buds are sensitive to heat. The marinade was perfection!
BBQ ribs and Spatchcock Chicken.
We only grilled half the meat, and tonight-- we're polishing off the second half along with a baked potato and salad. Cook's Country-- you knocked this one right out of the ballpark! Outstanding!