So rather than barbecuing ribs for 4th of July, I decided to try something different when I came across a recipe on Epicurious.com for a grilled flatiron steak with tapenade. The flavor combinations sounded pretty good, but I ended up revising the recipe quite a bit, substituting the flatiron steak with flap steak (typically used for carne asada) and adding a few different ingredients to the marinade: Mexican oregano (instead of fresh oregano), lime juice and zest in addition to the orange juice and zest, and a touch of blood orange balsamic vinegar. I also substituted the tapenade with a fresh mango salsa because I thought the sweet mango would contrast nicely with the bold flavors of the steak. For the side, I made a simple salad of sliced 'Black Krim' tomatoes (very large, sweet, beefsteak-type heirloom tomatoes) harvested from the garden, watercress, and a vinaigrette of shallots, fresh basil, lemon juice, salt, pepper, and olive oil.
Ingredients:
2 lbs. flap steak, flatiron steak, or flank steak
Kosher salt and black pepper
Zest and juice of 2 limes
Zest and juice of 1 orange
1/2 cup sliced shallots
8 cloves garlic, minced
1 tbsp. Mexican oregano
1 tbsp. smoked paprika
1 tbsp. red pepper flakes
1/4 cup olive oil
2 tbsp. blood orange* or regular balsamic vinegar
1-2 tbsp. water (if marinade is too thick)
*You can buy blood orange balsamic vinegar online at www.weolive.com or www.temeculaoliveoil.com
1. Place the flap steak in a shallow baking dish and sprinkle both sides lightly with salt and then liberally with black pepper (do not over salt the meat).
2. Combine the remaining ingredients in a small bowl. Using your hands, spread the marinade all over the meat, cover with plastic wrap and let sit at room temperature for 45 minutes. Place in the refrigerator and continue marinating another 2-3 hours, turning meat over once or twice during this time. Remove the meat from the frig and let sit at room temperature 30-45 minutes before grilling.
3. Prepare your grill (I prefer charcoal to gas) and heat the coals to medium high heat. Sear the steak about 5 minutes per side for medium rare - do not overcook!
4. Remove steak to a chopping board and let rest 5-10 minutes before slicing.
5. Serve with heirloom tomato salad http://thegrubfiles.blogspot.com/2013/07/heirloom-tomato-hothouse-cucumbers.html and fresh mango salad http://thegrubfiles.blogspot.com/2011/07/jerk-shrimp-with-mango-red-onion.html
Ingredients:
2 lbs. flap steak, flatiron steak, or flank steak
Kosher salt and black pepper
Zest and juice of 2 limes
Zest and juice of 1 orange
1/2 cup sliced shallots
8 cloves garlic, minced
1 tbsp. Mexican oregano
1 tbsp. smoked paprika
1 tbsp. red pepper flakes
1/4 cup olive oil
2 tbsp. blood orange* or regular balsamic vinegar
1-2 tbsp. water (if marinade is too thick)
*You can buy blood orange balsamic vinegar online at www.weolive.com or www.temeculaoliveoil.com
1. Place the flap steak in a shallow baking dish and sprinkle both sides lightly with salt and then liberally with black pepper (do not over salt the meat).
2. Combine the remaining ingredients in a small bowl. Using your hands, spread the marinade all over the meat, cover with plastic wrap and let sit at room temperature for 45 minutes. Place in the refrigerator and continue marinating another 2-3 hours, turning meat over once or twice during this time. Remove the meat from the frig and let sit at room temperature 30-45 minutes before grilling.
3. Prepare your grill (I prefer charcoal to gas) and heat the coals to medium high heat. Sear the steak about 5 minutes per side for medium rare - do not overcook!
4. Remove steak to a chopping board and let rest 5-10 minutes before slicing.
5. Serve with heirloom tomato salad http://thegrubfiles.blogspot.com/2013/07/heirloom-tomato-hothouse-cucumbers.html and fresh mango salad http://thegrubfiles.blogspot.com/2011/07/jerk-shrimp-with-mango-red-onion.html
Juice and zest 2 limes and 1 orange for the marinade.
Blood orange balsamic vinegar, smoked paprika, red pepper flakes.
Marinade.
Flap steak for carne asada.
Rub marinade on all sides of the meat.
After grilling 5 minutes per side, remove the meat to a chopping board and let rest 5-10 minutes before slicing.
Looks great. The charring at the edges of skirt and flap is the best part.
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