Flap Steak with Sesame-Ginger

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Flap Steak with Sesame-Ginger


Flap meat’s coarse grain makes it a champ at holding on to the flavors of a marinade, and this teriyaki(ish) one is a guaranteed crowd-pleaser. Serve with blackened sugar snap peas and rice with quick-pickled jalapeños.

Serves 6 to 8



1/4 cup tamari

3 Tbs. peanut oil

2 Tbs. mirin

1-1/2 tsp. Asian sesame oil

2 large cloves garlic, finely grated

1 1- to 2-inch piece fresh ginger, finely grated (about 1 generous Tbs.)

1-1/2 to 2 lb. beef flap meat, cut into pieces of even thickness, if necessary

2 scallions, green parts only, thinly sliced

1 Tbs. toasted sesame seeds



In a medium bowl, whisk together the tamari, peanut oil, mirin, sesame oil, garlic, and ginger.

Add the meat and turn to coat.

Cover and marinate in the refrigerator for 4 to 6 hours.


Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire.

Remove the meat from the marinade and pat dry.

Grill, turning every 2 minutes, until cooked to your liking, 6 to 8 minutes for medium (140°F).

Transfer to a cutting board, cover loosely with foil, and let rest for 5 to 10 minutes.


Thinly slice across the grain and serve sprinkled with the scallions and sesame seeds.



Nutrition information (per serving): Calories (kcal): 210, Fat Calories (kcal): 120, Fat (g): 13, Saturated Fat (g): 4, Polyunsaturated Fat (g): 2.5, Monounsaturated Fat (g): 6, Cholesterol (mg): 45, Sodium (mg): 540, Carbohydrates (g): 3, Fiber (g): 0, Sugar (g): 1, Protein (g): 20



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