BBQ flap steak and green sauce from Josée di Stasio
BBQ flap steak and green sauce from Josée di Stasio

Preparation time 30 minutes

Total time: 50 minutes

Ingredients

  1. 4 beef flap steaks (120 to 150 g / 4 to 5 oz. ea.)
  2. To taste, salt and freshly ground pepper

Green sauce

  1. 500 mL (2 cups) Italian parsley (stems and leaves)
  2. 1 shallot
  3. 1 small clove of garlic (optional)
  4. 15 mL (1 tbsp.) Dijon mustard
  5. 125 mL (½ cup) olive oil
  6. 2 mL (½ tsp.) salt
  7. To taste, freshly ground pepper
  8. 1 pinch hot pepper (optional)

Red pepper, potato and chorizo packets

  1. 2 sweet red peppers, trimmed and cut into 1-cm (½-inch) cubes
  2. 12-16 small potatoes, quartered
  3. 1 clove of garlic, finely chopped
  4. 45 mL (3 tbsp.) olive oil
  5. 175 mL (¾ cup) mild chorizo, thinly sliced and then halved (about 20 slices)
  6. To taste, salt and freshly ground pepper

Directions

GREEN SAUCE

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

RED PEPPER, POTATO, AND CHORIZO PACKETS

  1. Preheat barbecue to maximum.
  2. Mix together the peppers, potatoes, garlic, olive oil, and chorizo in a bowl and season well.
  3. Place 4 squares of aluminum foil (30 cm x 30 cm / 12 in. x 12 in.) on a work surface.
  4. Divide the mixture onto the foil squares and fold the sides over to seal them closed.
  5. Barbecue for 15 minutes, check doneness, and set aside.
  6. Set meat at room temperature at least 10 minutes before cooking.
  7. Oil the grill. Generously season the flap steaks.
  8. Grill 2 to 4 minutes per side (depending on thickness) for rare doneness.
  9. Transfer meat to a plate and cover with foil wrap.
  10. Let stand 5 minutes. Cut meat across the grain into thin slices.
  11. 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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