Typically I would have some sort of witty story or quip to introduce a recipe, but that would delay me making my Friday afternoon cocktail, and I would hate to deprive myself of a Tito’s and apricot LaCroix (try it, you won’t regret it), so here is my new favorite way to marinate/grill/eat me.
This recipe is based off of Matt Ead’s (GrillSeeker) recipe from his new cookbook, Grill Seeker: Basic Training for Everyday Grilling for the “En Feugo Flap Steak”. I changed a few measurements/added in some things, but essentially, his recipe is flawless. Pair his recipe (or mine for less sugar) with Midland Meat Company’s sirloin flap, and you can’t lose. We have legit eaten this 4x in the past two weeks, and it is about to go on the grill for dinner tonight. This recipe is bomb right when the meat is done resting, but the leftovers are awesome over some arugula or bibb lettuce with some goat cheese or feta with a simple vinaigrette. I will list Matt’s recipe below, and the parenthesis are what I ended up using.
You will need 2 lbs of sirloin flap. If you live in West Texas, Midland Meat is the only place you should buy it…it is incredible and rivals the most expensive cuts of beef.
For the marinade
- 3/4 cup of soy sauce (I used low sodium tamari)
- 1/2 cup rice wine vinegar
- 1/2 cup hone (I used 2 tbs.)
- 1/2 cup chopped cilantro (if you have an HEB, they sell is pre-chopped in the herb section, just use half of the container)
- 1/4 cup brown sugar (I used 2 tbs.)
- 3 tbs. sriracha (I used 2 tbs)
- (1 tbs. sambal chili paste) – he doesn’t use this
- 2 tbs. fish sauce
- 3 tbs. chopped ginger (I used the ginger paste found in refrigerated section)
- 1 tbs. crushed red chili flakes
- 1 tbs. Dijon mustard
- 3 cloves crushed garlic (I used 6 because garlic is life)
- 2 green onions, chopped
- 1 medium jalapeno, sliced
Cut the sirloin into two inch wide “steaks” with the grain. You will probably have 5-6 steaks once you’ve divided the 2 lbs. of meat. Save 1/2 cup of the marinade for dipping, and pour the rest of the marinade into a ziplock with the meat and marinate for 4-6 hours, turning the bag every so often to ensure that the meat is all marinated equally.
Grill the meat, on medium high, for minutes per side and allow it to rest for at least 10 minutes before slicing the steak. Be sure to slice against the grain this time (versus before when you sliced with the grain), so that you don’t have chewy meat.
If you haven’t checked out Midland Meat Co. before, don’t wait!! They ship and they also have an awesome new restaurant, the Half Acre, in Midland that is not only delicious, but FAST and GOOD SERVICE which is not easy to find!! They are my favorite! https://midlandmeatco.com/
Also, go by Grill Seeker, and follow Matt on insta, grillseeker
