3 cloves garlic, crushed
2T Herbs d’ Provence
1T ground pepper
2T olive oil
3 pounds flap meat
Ingredients Tomato Relish:
1½ pound (2cups) cherry tomatoes, cut into bite-sized pieces
2 shallots sliced thinly
6T oil-packed sun dried tomatoes drained, chopped (reserved 3T of the oil)
4T fresh basil leaves, julienne
3T red wine vinegar
salt & pepper
In a small bowl, mix the garlic, herbs, salt, pepper and oil.
Rub this spice mixture all over steak and allow the meat to sit at least 30 minutes at room temperature. The rub can be placed on the meat and refrigerated ahead, but no more than 4 hours.
About 20 minutes before you are ready to grill, turn on the grill to heat to your grilling temperature, usually “medium-high” or the setting that gives you a good sear when the meat hits the steel grating.
Grill the meat until medium rare, 3-5 minutes a side, or until internal temperature is 130 - 135°F. Transfer steak to a platter and let rest for 5-10 minutes.
Slice the steak against the grain and serve with relish.
In a medium bowl, toss all the ingredients together.
Season well with salt and pepper and let sit at room temperature for a least 30 minutes. Serve with grilled meat. Will keep in refrigerator for 3 days.
Tip & Tricks
• Flap meat is a terrible name for a delicious cut of meat. It comes from the sirloin section of the animal. The French call this cut bavette which means “bib” because of the shape of the meat which is long and skinny like a bib. When preparing your meat cut it into manageable size pieces that will be easy to grill.The texture and taste are very similar to a skirt steak but usually cost less.
• Marinated meat can be placed in a zip lock bag and refrigerated up to 4 hrs. before cooking, no longer or meat fibers will start to break down and get soggy. Before grilling remove the meat from the bag using paper towels blot the meat to remove any moisture that has accumulated. This will insure you get a nice sear on the meat.