Red Grill Angus Flap Steak, Orange-Teriyaki Marinade
| Preparation: | 10 min |
| Marinating/Waiting: | 30 min |
| Cooking: | 10 min |
| Total: | 50 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Beef |
| Source: | Chef Ian Perreault |
Recipe ingredients
- 1 cup (250 mL) Irresistibles teriyaki sauce
- 1/2 cup (125 mL) onion, thinly sliced
- 1/3 cup (80 mL) honey *
- 1/3 cup (80 mL) Irresistibles orange juice *
- 1 Tbsp. (15 mL) toasted sesame oil
- 2 garlic cloves, crushed
- Ground black pepper to taste
- 1½ lb. (700 - 900 g) Red Grill Angus beef flap steak
- 2 sprigs of fresh rosemary
Preparation
In a bowl, combine all the marinade ingredients except for the meat and rosemary.
Set aside ¾ cup (180 mL) of the marinade. Make shallow incisions in a grid pattern on the meat and marinate for 30 minutes.
Place the rosemary sprigs on each side of the meat and grill on the barbecue, or sear in a frying pan over medium-high heat, while basting the meat with the reserved marinade.
Cook to the desired degree of doneness.
Flap steak should not be cooked beyond medium-rare if you want the meat to stay tender.
Wrap the meat in aluminium foil and set aside for 5 minutes.
Slice the steak thinly against the grain of the meat.
Drizzle over some of the warmed reserved marinade.
Suggestion
Accompany with white rice and Chinese cabbage or bok choy sautéed with ginger and garlic.
Like all red meats, flap steak must rest for a few minutes after cooking; this allows the meat juices to penetrate the meat and the fibres to relax.
When meat is marinated, it must always be well drained and excess liquid patted off so the meat does not boil.
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
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Red Grill Angus Beef Flap with Apricot Sauce
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