Tender Flap Meat & Delicious Chimichurri Sauce

Tender Flap Meat & Delicious Chimichurri Sauce

My boyfriend Zack came over to make dinner and we currently are remodeling the kitchen. We got rid of the ovens so we have to do non-baking recipes. Zack likes grilling more anyways so it worked out. He found a Gordon Ramsey recipe on Facebook and he really wanted to try it. We tweaked it a little but we mostly kept it to what he recommended. It turned out really delicious and we hope you try it and like it too!

Start off by grabbing a dish for your meat and rub it thoroughly with olive oil, salt and pepper.

Next rub paprika on each side. This is basically the rub for the meat.

Throw the meat on the grill for 3 minutes on each side for well done. If you like it medium well do only about 2 minutes on each side. To get those grill marks press the meat into the grates. When they are finished let them rest for a couple minutes. 

These are the herbs you will need plus oregano. 

Onto the chimmichurri sauce. Get your garlic, salt and sugar. Gordon Ramsey uses a molcajete to grind everything together. We don’t have one so we had to improvise. I just used a bowl and a mashing tool. Chopping everything finely also helps it to grind together. If you have a molcajete it should be easy to grind it all together without chopping more. The recommendation is to use rock salt and that would make it a lot easier to combine BUT who has rock salt on hand?! Well, I don’t so I used regular salt.

Starting by adding the dill and combining it all. 

We got mint straight from our garden.

Tear the leaves up to make it easier as well. Mash in the rest of the herbs and combine until it is all combined. Add the lemon zest, lemon juice and a little more salt for flavor. Taste to see if you want more sugar or salt.

Tada! Sauce complete and steaks should now be rested and ready to be plated. 

Plating complete! I must say, Gordon Ramsey does know what he is doing. Following his Facebook video was pretty easy and made it seem super simple! Even though the word chimmichurri makes it sound so elevated it really isn’t that hard to get done. We enjoyed trying something different for dinner even though we are missing half a kitchen. If you guys want to see the process of our remodel comment down below and let me know! Let the birthday week posts continue! 🙂

 

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Print Recipe
Tender Flap Meat & Delicious Chimichurri Sauce
My take on the Gordon Ramsey recipe!
Prep Time 20 minutes
Cook Time 6 minutes
Servings
people
Ingredients
Flap Meat
Chimichurri Sauce
Prep Time 20 minutes
Cook Time 6 minutes
Servings
people
Ingredients
Flap Meat
Chimichurri Sauce
Instructions
Flap Meat Steak
  1. Preheat the grill to 350 degrees F.
  2. Grabbing a dish to fit your steaks, lather olive oil on both sides of the steaks.
  3. Put salt, pepper and paprika on the steaks and massage in.
  4. Place the meat on the grill and let sit on each side for 3 minutes for well done. Push the meat into the grates to get grill marks.
  5. Take out and let rest.
Chimichurri Sauce
  1. Grab a molcajete or a bowl and a tool to mash. If you don't have a molcajete to mash I recommend chopping everything very finely before mixing together. The ingredients should be pretty combined but not completely shredded.
  2. Begin by adding the garlic, salt and sugar to a bowl. The sugar and salt are meant to breakdown the garlic. Gordon Ramsey called for rock salt but I don't have any, so I just used the coarsest salt I had.
  3. Next, add in the Dill, Oregano, Mint, Cilantro, and Parsley. Remember to pull apart the leaves to make the mix finer.
  4. Once that is all combined, add in the lemon zest, lemon juice and olive oil. Mix well.
  5. For additional flavoring add in salt.
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