Flap steak is a cut similar to flank that works wonderfully when marinated, grilled and sliced across the grain.As is the case with the tougher cuts, it is very flavorful and when properly done is a delight. For this one I used a beer marinade. A good dark ale works well. Some like Guiness for this but I used Marble Brewery Red Ale. Here is the recipe:
Beer Marinated Flap Steak
serves 21 LB Flap steak Salt and freshly fround black pepper 1 medium onion, sliced thinly 1 Jalapeno pepper in matchsticks 2 cloves garlic, coarsely chopped 1 tsp. ground cumin 1 TBS dried oregano 3 TBS Worcestireshire Sauce 12 oz. Ale 1 Lime, sliced Veggies: 1 bell pepper, cut in slabs 1 red onion in 1/2 inch slices 1 jalapeno sliced in half lengthwise 4 wheat tortillas
Four hours in advance, or overnight, score the steak with a sharp knife across the grain at one inch intervals about half way into the steak. (This creates more surface to absorb the marinade.) Season the flap steak with salt and pepper, cumin and oregano on both sides. Evenly spread half the onion, jalapeno and garlic over the bottom of a flat dish. Put the steak on top of the onion mixture. Cover with remaining onion, jalapeno, cumin and oregano. Pour worcestershire sauce and ale over the steak. Cover and refrigerate until ready to cook. Prepare a hot fire. Put the veggies on the grill and cook for five minutes. Turn and cook for five minutes more. Don’t worry about the char on the peppers. Most of that will scrape off and the rest is atmosphere and flavor. Set the veggies to the side. Remove the steak from the marinade and put on the grill over the highest heat. Cook for three minutes turn 90 degrees and cook for two more minutes. Flip the steak and cook for three minutes. Turn 90 degrees and cook for two more minutes. Remove the steak from the grill and let rest for 10 minutes. While the steak is resting toast the tortillas on the grill a minute or two on each side. Slice the steak thinly across the grain. Slice veggies and serve.
Cherry Tart4 C fresh cherries, pitted Tip: remove the stems and put the cherries in a large recloseable bag and hit them with a meat pounding hammer. The cherry pits will come out easily. 1/2 C sugar 3 TBS white flour
Mix sugar and flour. Toss together with cherries. Set aside.1 C White flour 6 TBS unsalted butter in 1/4 inch cubes, well chilled 1/4 C ice water
Preheat oven to 350 degrees. Put the flour into the bowl of a food processor. Evenly distribute the butter over the flour and puls until you have a coarse meal texture. Drizzle the water in small bits until the pastry holds together. Press the pastry into a disk and refrigerate for 30 minutes. Roll out the pastry to 1/4 inch. Put the crust into a baking pan so that it is relatively centered.. I have a favorite 6″ saute pan I use for baking tarts. Fill the crust with the cherries. Loosely place the outlying portion of the crust over the top of the cherries. Place into preheated oven and bake for 40 minutes.