Grilled Flap Meat - Asian-Style Meat Salad with Grilled Flap Steak
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- čas přidán 29. 06. 2024
- Learn how to make Grilled Flap Meat! Go to foodwishes.blogspot.com/2014/0... for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Asian-Style Meat Salad with Grilled Flap Steak recipe!
- Jak na to + styl
Check out the recipe: www.allrecipes.com/Recipe/237930/Chef-Johns-Grilled-Flap-Steak/
looks delicious.. especially the use of all those flavors in the marinade.
love your vids!!
Omg! I have been watching your videos lately, you have some great recipes! :)
Master Chef, that was genuinely beautiful. The presentation of that salad made my jaw drop. Literally dropped the jaw.
you are one of those people who deserve to live forever chef, you are my cooking hero ;).
Hey Chef John, my family and I love your videos! I'm on a ketogenic (low-carb) diet for health reasons, so thanks for making a video recipe of something I can eat! Keep up the good work :) hopefully you make more like these.
the way you speak is a gift to the world
Had to read up on the difference between flap meat and skirt steaks since it has been a long time since I cut meat. Flap meat comes from where the sirloin ends and the tri-tip begins. It is around the stomach of the cow(yes, I know. Utterly revolting but still tastes good). I had remembered that skirt steak comes from the small ends of the T-bones to rib eye of the loin so it would be more towards the thinner meat portion near the lungs of the cow. Both is muscle tissue; flap being the stomach muscle and skirt being the lung muscles
Thanks for explaining the difference, it's quite interesting :)
very helpful comment!
Flap meat is my favorite and I absolutely love the marinade! I'm Asian and we make a very similar marinade. Thanks for the recipe! :]
i made this cut using this recipe. it was the first time i tried it as i didn't know how to cook it. my marinade was "asian" mostly with a spoonfull of seafood cocktail sauce and splash of maple syrup. the cooking times were spot on, especially the description of the way the meat should look. cut across the grain, this was incredibly tender and delicious. thanks for this recipe. and i like listening to your voice. it's soothing and fun.
Great tips on how to cook but also how to proceed at every single step with this meat! Excellent video Chef!!
I have never salivated so hard by looking at a video. Thank you, chef John, I will be making this tomorrow.
Grilled flap meat.. Wow, that sounds amazingly appetizing.
Chef John....thanks again for a simple, but delicious quick Summer recipe. The marinade looks amazing. I'm gonna ask my butcher for this cut.
Chef John! Lips are Flapping about this tasty cut of Meat. It's often used in Mexican restaurants. Can we say fajitas? Oh yes, yes we can. Thank you again. Blessings ChefMike
wonderful video. I learned a lot, not just how fun it is to say flap meat, but primarily yes that was the take-away
Wow look at those grill marks on it...I love fish sauce...this really looks very appetizing... thanks for sharing.
YOU ARE HANDS DOWN MY FAVORITE CZcamsR EVER!!!
CHEF JOHN PUT HIS HANDS DOWN YOUR FAVORITE CZcamsR??!!
Punctuation is important. Leaving out a comma can completely change what you are trying to say.
acoow and the punctuation police strike again...
hyacintha kim I don't comment on grammar except in a case like this when poor punctuation makes the poster look like they are saying something really stupid. Kinda like if someone posted:
"I'm at the beach f*cking a man" Instead of "I'm at the beach. F*ckin' A, man!"
acoow
just in this case it doesn't apply. The initial comment is pretty much unambiguous as it is. Your brain just adds in little words that are not in the actual sentence
Classic Thai dish but only better, you are one great chef!!
I learned a recipe from my parents for this meat. They always got the thick long strip and cut it themselves because they worked as butchers and saved money that way. You marinate the meat overnight already cut in orange juice, lemon juice, onion, cilantro, and a little bit of garlic. Grill it the next day, and it will be the most flavorful and tender meat you've ever tasted in your life. Really delicious. Everytime I think of carne asada I think of this meat. Give it a try I'm sure you'll love it :)
Chef John never disappoints! I saw the title and thought what the h is flap meat! Well, it looks great as usual!
Grilling season for me is all year-round; there is no stopping the grill: no rain or snow will stop the grilling. Grilled Flap meat tacos!
Really simple and looks great.
You know what I love about chef John? He knows how to grill! Most Americans are 'grilling' on an open flame, and that's a big no. You go chef John!
Best Video In The Entire World!
I love cooking different types of carne asada I really want to try this recipe and make tacos Thank you!
a) 'slap that flap meat' might need to be the name of my first EP; b) as far as i can tell this is totally healthy. nothing relative about it.
Thanks! And, you are welcome to use that name for your EP. I can't wait to hear it. ;)
Yeeey it's Ariyele! :D
sounds sexual lol.
Or a comercial for viagra 'slap that flap meat into shape'.
don't listen to SMD, I find you as entertaining as you are informative.
a rarity as I've been cooking for over 20years.
Chef....you are a god!
Looks delish! Thanks for sharing, definitely gonna give it a try! :)
love it! thanks chef john!
Gonna do this! Thanks!
You made the salad into a Korean lettuce wrap! Excellent.
Wow it's delicious!!!!! Thanks.
I never knew I would enjoy watching a man play with his flap meat
looks so good
My cayenne and sambal consumption has gone up exponentially since I discovered your channel.
Yes, I like to watch this. It makes me feal really good.
My family is from the Caribbean and we use coconut milk in EVERYTHING. By the way, as a summer treat, I'd recommend taking a can of coconut milk and adding a sweetener( I prefer agave nectar) and freeze in in popsicle molds.
Looks yummy...
RRRRAAHHHHH!!!!! SO GOOD LOOKING, MUST GET!
YUM! must make this. but i don't have a grill, so i'll bake it. can't wait :D
"Don't play with your meat"
Ah Chef John you are so great.
This looks so easy to make
This guy is hilarious while he informs me. Subbed!
WOW, WOW, WOW, awesome,
Hey Chef John I love your videos and this recipe looks delish! I was wondering if you could show us how to make panang curry? Very good in the thai restaurants but need some help/guidance when i make it at home. Thank you!
Dude! Im gonna try this tomorrow ! After football practices
totally have the munchies :D ... chef John is a legend
John, love your channel! I can't possibly be the only guy who thinks you sound exactly like Jack from the Jack in the Box commercials lol
Just found the first thing I am going to try on my new bbq!!
Very nice recipe
JUST MADE MY DAY.............
Thank You Chef...
Hey Chef John, I was wondering if you could prepare some Albanian dishes? Love your videos. Bravo on this one, on my way to buy some Flap Meat right now!
I was just thinking it would make excellent tacos when you showed the lettuce cups and then said tacos. Good stuff!
looks so delicious....I would kill for that right now -_-
That looks fire
looks delicious. i would add some brown sugar and ginger to the dressing and maybe some shredded green onion to garnish. very yum.
This looks fantastic and now I have a new cut of meat to ask about. Also I have made this dressing before but i add more vinegar and fish sauce along with som seseme oil and add either Palm sugar or that sugar that is in the Mexican Spanish section that come in cones or disks (and no Brown sugar does not work nearly as well but it is decent) but that is what I find to be a far more versatile dressing that while it does have more applications is not as good for this application.
This made me hungry
that meat looks GODLIKE !
Woooo chef john ftw
Hey Chef John, love your channel! What kind of grill do you own? And, could you do a demo on how you prep your coals for grilling?
Oh this reminds me of the way Koreans eat meats! They wrap it first in lettuce then eat them. Anyway that looks delicious, thank you Chef John!
You've been making a lot of low carb items and I hope the trend continues, I'm gonna ask my butcher for this cut!
Thats awesome John
คอหมูย่าง ahh my favourite :D
first. this is the best day of my life.
I just ruined your life, nope
Dude I like your voice :)
i kind of deviated from your recipe. i marinaded it with red curry paste instead of green and red wine vinegar instead of rice wine vinegar. (it's all i had). hope it tastes good when i grill it tomorrow :D
So I made it, it was delicious! My only regret is that I didn't make more.
Damn that looks sensational John
Just finished cooking one and then looked up with video. It was the most marbled steak I've ever seen ( the one I bought) it was a pound and a half for eighteen dollars. Did mine on a griddle
I'm so happy that chef john promotes the use of heirloom vegetables like little gem. No more gmo please :)
l love flaps
Its called Arrachera down in Mexico, pretty common cut of meat, you can probably get it in every state that borders Mexico
I can't believe people didn't know about this cut of meat, in the Hispanic culture we eat this all the time we call it Carne Asada. When I went to a grocery store and I asked them for it they had no idea what I was talking about. The translation is just grilled meat, so it wasn't helpful. Anyway, neat recipe, might be worth it to try to find those ingredients.
Wow, foodporn!
Try this marinade on flap or skirt or hanger steak........... Gochu -jang , garlic, toasted sesame oil, mirin wine, honey or brown sugar, wasabi, black pepper, and some soy sauce or fish sauce for a salty taste.
I wish coconut milk came in a resealable container. We only get cans here and only Goya, which is fine except for the can part. It's amazing to cook with and works well with pretty much every spice or sauce you can dub "asian". I like to use it to balance out the heat when cooking with chilies and curries.
Have you tried decanting it into a mason jar or something similar? I haven't tried myself, but it might be a good idea :)
I freeze the leftovers in icecube trays.
Can u make a new buffalo flap meat recipe I had it in a restaurant in the east coast it was so delicious..
OH GOD I'M MAKING THIS.
coconut is one of my fav thing to eat/drink...i can eat anything with coconut in it
***** nah
Viony Tania
:D
***** COCONUT SHOWER GEL EXISTS?
Iron_nosepicker
it does! so does vanilla shower gel!
***** Shit! I need to go out more often.
Everything was spot on Cambodian style except the coconut milk. We normally use that marinade for beef sticks served with pickled vegetables (the same you'll find in banh mi sandwiches) and rice.
Chef John I think the Colombians call this Crane Assada. There is a local joint I go to and their carne assada looks a lot like this with maybe a few differences. Their meat is marinated in beer and other things they won't tell me and served with a hot sauce they call "Aji Casero" That Aji Casero is to die for. Its very watery and not very spicy. I could just drink the stuff and be happy. I've tried making my own aji, but its not exactly like their aji.
Dear Chef John, how about a recipe for some coconut milk curry rice? :3
mmmm i would love to do this with a little spinach, and bean sports lightly heated so they have a small wilt, maybe cooked in some green curry and soy sauce and lots of mirin and sugar :3 By the way I've noticed you haven't used mirin, do you not like it or just never thought to use it? Its very sweet, and i have a feeling if it was mixed with vinegar it would be a great play on duck sauce..
so.. i can just go up to the butcher and ask for flap meat?
You had me at flap meat. You lost me at salad. As you mentioned, this looks like an excellent cut for carne asada or teriyaki skewers. Thanks for sharing!
So, are these similar to Beef Curtains or no?
Chef John..
You need to mix the cooked beef w toasted rice powder ...
"Unknown cut" ?! In America maybe. but you sure don't have o go to Asia to find some. Here in France it's known as Bavette and it's hardly unknown. And it's /horribly/ expensive. It's delicious with challots.
I'd totally go down on that flapmeat.
There is one HUGE advantage of living in a VERY small - horror movie perfect - town. (doesn't help the name is Grimshaw. Doesn't that sound safe?) We have amazing butchers in most of our rural communities. They are a bit pricey compared to going to the super market, but they're so nice and it's amazing what you can find in them. I don't eat a lot of red meat anymore, but when I do - I go there for it. Nothing beats freshly made pepperoni, jerky, sausages, fresh steaks, ground beef made of actual good pieces of meat - and for the more traditional tastes - well prepared organs. Seriously, if you have a butcher USE THEM! They're sadly beginning to disappear in some areas :(
i don't get those cuts here in geneva.. is that part of the flank/ bottom flank? must be a bit chewey
I am flabbergasted.
I've always got the munchies too. 😎
Love this cut if you can't find it go to your nearest Mexican butcher and ask for "ranchera" meat
CHEF JOHN HAS NO CHILL
Great for tacos ot tortas
Mmmmmmmmm!!