These are salty, sweet, and spicy. They are super easy to make with only a few pantry staples and minimal effort.
Let’s get started…
Flap steak is not a popular cut of beef (Costco, Land & Sea, sometimes Publix) . Yes, it’s called Flap…not flank. It is economical and once marinated and some quick cooking on the grill it is delish.
Season meat generously with salt and pepper and cut into chunks. I prefer the flavor of VSpicery Chophouse seasoning blend over traditional S&P.
Chop 4 cloves of garlic and add to zip lock bag. Add meat.
Add optional seasonings, if desired: roasted garlic powder, crushed red pepper, VSpicery Savory Steak, Worcestershire sauce or other.
Measure equal parts of pure maple syrup, soy sauce, and balsamic vinegar. Pour over meat.
Seal up bag and squish marinade and seasonings around to mix.
Let it rest in refrigerator for 3-6 hours or overnight.
Recipe
3.5 # Beef Flap Meat
4 cloves garlic, chopped
Salt & Pepper or favorite S&P blend (i.e. VSpicery Chophouse, McCormick Montreal, etc.)
1/4 C Balsamic Vinegar
1/4 C Soy Sauce
1/4 C Maple Syrup (not pancake syrup, real maple syrup.
Optional: Roasted garlic powder, crushed red pepper flakes, Worcestershire sauce, VSpicery Savory Steak.
Cut meat into large chunks and season with S&P. Add to ziplock bag with remaining ingredients. Shake bag up to distribute marinade and spices. Let meat marinate for a few hours or overnight.
Grill on high heat for 1-2 minutes per side. Best cooked rare to medium rare.