Gluten Free BBQ Flap Steak with Chimichurri Recipe

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides healthy fats while canola oil is more budget-friendly.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar is often perceived as healthier, while white vinegar is a cost-effective option.

parsley

🥗Healthier: arugula

💰Cheaper: spinach

Arugula offers a peppery flavor, while spinach is more affordable.

cilantro

💰Cheaper: parsley

Parsley can substitute for cilantro in terms of color and freshness.

Introduce the recipe for BBQ flap steak with chimichurri sauce.

Discuss the difference between flap steak and flank steak, mentioning that flap steak is more tender.

Show the 24-ounce flap steak and discuss its marbling and fat content.

Prepare the marinade by combining 2 tablespoons of red wine, 1 tablespoon of Montreal steak spice, and 1 tablespoon of sugar in a plastic bag or large ziplock bag.

Add the flap steak to the marinade, seal the bag, and mix to coat the steak evenly.

Marinate the steak in the fridge for at least 6 hours, preferably overnight.

One hour before cooking, remove the steak from the fridge to bring it to room temperature.

Prepare the chimichurri by mincing 1 shallot and adding it to a bowl with 1/4 cup of chopped flat-leaf parsley, 1/4 cup of olive oil, 1 tablespoon of red wine vinegar, 1 tablespoon of fresh chopped oregano, 1 minced garlic clove, 1/2 tablespoon of kosher salt, and freshly ground black pepper to taste.

Mix the chimichurri ingredients together and transfer to a small serving bowl.

Prepare vegetables for grilling: place 1 pound of button mushrooms on skewers, toss asparagus with olive oil, salt, and pepper, and slice 2 roma tomatoes or 1 beefsteak tomato in half for grilling.

Grill the mushrooms, asparagus, and tomatoes on the barbecue until cooked to your liking.

Grill the marinated flap steak on medium-high heat until cooked to desired doneness, about 4-5 minutes per side for medium-rare.

Remove the steak from the grill and let it rest for 5-10 minutes before slicing.

Slice the rested steak against the grain into thin strips and serve topped with chimichurri sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary