Monday, January 3, 2011

Flapping Around

 The rain yesterday and today made me want something hearty, but also something that wasn't braised, since we've been doing a lot of that lately.

I came upon some flap meat at the market today; flap meat looks like skirt steak, and comes from the bottom part of the sirloin.  

Well-marbled, it terrific grilled, then sliced against the grain into thin slices.  It's really flavorful, and delicious, a great choice for the the barbecue. 
If you are into braising, you can stuff flap meat as you would bracciole, and simmer it in your favorite wine and tomato sauce.

 A little marinade is all this meat needed to make it grill ready.  Marinades impart flavor, and can help to tenderize tougher cuts.  

Four hours in the marinade, drain, and grill.  We had this with a huge spinach salad and it was terrific.  You could serve this in tortillas fajita style (use a different marinade) with sauteed peppers and onions, or it can top a chopped salad.  

Soy Marinated Flap Meat

Serves 6

1 1/2 pounds flap meat
1/2 cup soy sauce
2 tablespoons olive oil
2 tablespoons rice vinegar
2 tablespoons sugar
1 clove garlic, minced
2 green onions, finely chopped

  1. Place the flap meat into a 1-gallon zipper-top plastic bag.  
  2. In a small mixing bowl, whisk together the remaining ingredients, and pour over the meat.  
  3. Seal the bag, refrigerate for at least 2 hours, or up to 6 hours.  Drain the meat from the marinade.  
  4. Preheat the grill for 10 minutes, and grill the meat until it is medium rare.  
  5. Remove from the grill, and allow to rest for 5 minutes, before slicing against the grain into thin strips.
  6. Any leftovers can be refrigerated for up to 3 days in air tight containers, or frozen for up to 1 month.  Leftovers are great in stir fries.

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