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Grilled Flap Steak

by Desiree Currie, Wooden Spoon Studio


Known to some as sirloin tip, our own farm-raised flap meat is a tender, full-flavored steak that’s perfect for slicing and sharing. Tossed in a bit of soy & lime dressing (recipe below), the meat is as delicious out of the fridge as it is fresh off the grill. Pack it for picnics and meals on the go, or serve it at your next family gathering!


2 to 2 1/2-lb flap meat steak
2 cloves garlic, roughly chopped into large chunks
2 1/2 tsp vegetable oil
2 1/2 tsp Kosher salt
1/2 tsp ground cumin
1/4 tsp coarsely ground black pepper (optional)
soy & lime dressing (recipe below),for serving


1. In a small bowl, combine the garlic, oil, salt, cumin and pepper (optional) to form a paste.

2. Pat the meat dry with paper towels and rub it all over with the spice paste, concentrating a bit of the paste at the thickest part of the meat.

3. Transfer the seasoned meat to a plate or baking dish. Cover with plastic wrap and transfer to the refrigerator for 4 hours to 24 hours.

4. Preheat grill for 10 to 15 minutes by turning half of the burners to the maximum heat setting. This will be your “hot side”. Leave the other half of the burners off to create a “cool side”

5. Pat the meat dry with paper towels, taking care to remove the garlic chunks from the meat’s surface.

6. Cook the meat on the hot side of the grill for 8 to 11 minutes (flipping the meat every 1 1/2 to 2 minutes),* until the thickest part of the steak registers 130°F for medium rare. If the outside begins to char too rapidly, move the steak to the cool side of the grill and continue cooking.

7. Transfer the meat to a plate or platter and loosely tent with foil for 5 to 10 minutes. The steak will have released a considerable amount of juices.

8. TO CARVE: Cut the meat along the grain into 4 to 5 pieces. Rotate the pieces 90 degrees and slice them against the grain (crosswise) into thin slices. Serve immediately with the meat juices and soy & lime dressing.**

*for best results, cover the grill during cooking

**to store leftovers, keep hydrated with the meat juices and soy & lime dressing


To prepare the steak in the broiler, preheat broiler and cook for 8 to 11 minutes as directed in step 6.

      What You'll Need:

Soy & Lime Dressing

by Desiree Currie


1/4 cup soy sauce
1/4 cup freshly squeezed lime juice
1/4 cup vegetable oil
1/2 tsp finely grated fresh ginger
1/4 tsp finely grated fresh garlic


Whisk the soy sauce, lime juice, oil, ginger and garlic together in a small bowl. Adjust the flavors to your liking.


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