Flap meat

Flap meat or flap steak is a juicier cut from the flank steak side. Its fattiness makes it a particularly grateful, properly flame-grilled delicacy for meat-eaters.

Ingredients for four

600g flap meat 1 tbsp olive oil 1 tsp salt 1 tsp black pepper

Cut the flap meat into one-inch ovals. Put the meat in a freezer bag. Add olive oil, salt and pepper to the bag. Mix well. Marinate for an hour in a room temperature.

In a hot pan or grill, quickly (2-3 minutes per side) brown all surfaces of the meat. Allow to rest for a moment.

Cut the flap meat soybeans into even smaller slices and serve immediately.

grilled food World beef steak