Chef John's Grilled Flap Steak

Ingredients

• Servings: 4
• 2 tablespoons green curry paste
• 2 tablespoons fish sauce, or more to taste
• 2 tablespoons rice vinegar, or more to taste
• 2 tablespoons coconut milk
• freshly ground black pepper to taste
• 1 pinch cayenne pepper, or more to taste
• 1 pinch salt (optional)
• 2 pounds flap steak, trimmed of fat

Recipe

Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 4 hrs 15 mins


• whisk curry paste, fish sauce, rice vinegar, coconut milk, black pepper, cayenne pepper, and salt together in a large shallow glass or ceramic bowl. add the flap steak and turn to evenly coat. cover the bowl with plastic wrap and marinate in the refrigerator for 4 to 12 hours.
• remove the flap meat from the marinade and shake off excess. discard remaining marinade.
• preheat an outdoor grill for high heat and lightly oil the grate.
• cook flap steak on the preheated grill until it starts to firm and is reddish-pink and juicy in the center, 2 to 3 minutes per side. an instant-read thermometer inserted into the center should read 130 degrees f (54 degrees c). transfer meat to a plate to rest for at least five minutes before slicing against the grain.