keviniscooking.com

Well it’s been a while since I posted here due to my work load and frankly, after 3 months of consistently posting daily, I got a little burnt out.

So I am back and believe I will be writing every Monday and possibly Friday to keep this site fresh.

Let’s start with the flap steak. Like skirt or flank steak, flap meat flavor gets enhanced from marinating and being cooked on high, dry heat, whether grilled, broiled, pan-fried or stir-fried. It’s important to cut the meat very thinly across the grain, too.

Marinade:

• 12 Mexican limes juiced or 3 regular limes
• 1 bunch of cilantro
• 1 onion
• 2 tbsp of olive oil

Blend the above ingredients in a food processor until pureed. Place the flap steak in a Ziplock bag and pour marinade over. Seal the bag, pushing excess air out of the bag and let marinate for at least an hour.

Set the grill to high and cook to desired doneness. Let meat rest before slicing and cut thin.

I like to serve this with a starch and potato gnocchi drenched in pesto is a nice combination. Serve with sliced lemon to squeeze over gnocchi and enjoy!

Tags: flap steak, gnocchi

This entry was posted on Monday, May 17th, 2010 at 1:11 pm and is filed under Dinner. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.