Flap steak with mache & almonds from Stefano Faita
Flap steak with mache

Preparation time 10 minutes

Total time: 1 day 20 minutes

Ingredients

Marinade

  1. 60 mL (1/4 cup) olive oil
  2. 15 mL (1 tbsp.) crushed cayenne pepper flakes
  3. 30 mL (2 tbsp.) finely chopped fresh rosemary
  4. 15 mL (1 tbsp.) dried oregano
  5. 5 garlic cloves, finely chopped
  6. 4 flap steaks about 150 g (5 oz.) each

Salad

  1. 1 L (4 cups) mache (about one container of 84 g)
  2. A drizzle, olive oil
  3. A drizzle, white balsamic vinegar
  4. To taste, salt
  5. 60 mL (1/4 cup) toasted sliced almonds
  6. To taste, Parmesan flakes

Directions

Marinade

  1. In a bowl, combine olive oil, hot pepper flakes, rosemary, oregano, and garlic.
  2. Arrange flap steaks on a dish and rub both sides with marinade.
  3. Cover with plastic wrap and let marinate for 24 hours in fridge. Remove meat from fridge 1 hour before cooking and let stand at room temperature.
  4. Preheat barbecue to high and oil grill. Barbecue flap steaks about 5 minutes per side, until internal temperature reaches 63°C (145°F) for rare doneness or continue cooking until internal temperature reaches 70°C (160°F) for medium doneness.
  5. Let stand 5 minutes in a dish. In the meantime, drizzle mache with olive oil and white balsamic vinegar.Season with salt to taste and toss to combine.
  6. Slice meat about 1.5 cm (¾ in.) thick and arrange on a serving dish.
  7. Cover with mache salad, toasted almonds and a few Parmesan flakes. Drizzle with olive oil and serve.

CHEF’S SECRET

Flap steak is at its most tender when served rare.
To toast almonds, spread a single layer on a baking sheet and toast in the oven at 180°C (350°F) for 7 to 10 minutes, or until they start to turn golden.

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