BBQ flap steak and green sauce from Josée di Stasio

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BBQ flap steak and green sauce from Josée di Stasio

BBQ flap steak and green sauce from Josée di Stasio | BBQ flap steak and green sauce from Josée di Stasio | 50 minutes

Preparation time

30 minutes

Cooking Time

25 minutes

BBQ flap steak and green sauce from Josée di Stasio

Total time: 50 minutes

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Directions

GREEN SAUCE

Pick off parsley leaves, wash, and spin them dry.
Chop by hand or in food processor, adding shallot and garlic, if using.
Add remaining ingredients and adjust seasoning as needed. Set aside.

RED PEPPER, POTATO, AND CHORIZO PACKETS

Preheat barbecue to maximum.
Mix together the peppers, potatoes, garlic, olive oil, and chorizo in a bowl and season well.
Place 4 squares of aluminum foil (30 cm x 30 cm / 12 in. x 12 in.) on a work surface.
Divide the mixture onto the foil squares and fold the sides over to seal them closed.
Barbecue for 15 minutes, check doneness, and set aside.
Set meat at room temperature at least 10 minutes before cooking.
Oil the grill. Generously season the flap steaks.
Grill 2 to 4 minutes per side (depending on thickness) for rare doneness.
Transfer meat to a plate and cover with foil wrap.
Let stand 5 minutes. Cut meat across the grain into thin slices.
Accompany the meat with green sauce and a packet of roasted vegetables. Serve.

NOTE

You can also add whole green beans to vegetable packets.

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BBQ flap steak and green sauce from Josée di Stasio

Recipe details