Flap Steak Marinade

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READY IN: 15mins
SERVES: 8
YIELD: 4 oz
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Stir wine, honey, shoyu, red pepper and rooster sauce together until honey is well incorporated and dissolved.
  • Pour into shallow glass container, place flap steak into marinade and tuck rosemary sprigs in and around beef, cover & place in fridge.
  • Turn steak every so often if there's not enough liquid to fully cover the meat.
  • Marinade at least 8 hours.
  • Hint: Optimal results are a 24 hour marinade.
  • Later that day -- remove container from fridge and let sit out for 30 minutes.
  • Remove steak from liquid marinade and slightly pat dry.
  • Grill on BBQ medium high, 2 minutes each side (for medium rare, depending on thickness) to sear and caramelize the exterior.
  • I did do this in a grill pan on the stove and found it was necessary to clean the pan in between turning/flipping the steak - otherwise it just didn't seem to get crispy enough.
  • I'll be curious to see how it works on a Foreman type grill!
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