Flap Steak Salad Bowl: Quick-grilling flap steak tops mixed herby greens for an easy, lively supper that will bring everyone to the table. Tuck some seasonal fruit slices in like little dinner jewels.
When I think about what’s for dinner, I like to imagine the major food groups that would be on the plate — a protein, some green vegetable, perhaps a grain, and very often some fruit, too.
What form those take — how they are combined, cooked or not, prepared and presented — is where the magic happens.
Several times a month that magic happens because of my favorite beef — flap steak (or perhaps flank or shirt steak), grilled quickly and then sliced against the grain. Lately I like to put it on top of a heap o’ salad greens, with some fruit slices tucked in between. It’s my idea of a nearly perfect meal, coming together quickly on even the busiest evening.
Doesn’t that look good? I’m hungry right now, just looking at it.
How to make Flap Steak Salad Bowl
1. Assemble your ingredients. To make it weeknight-easy, I recommend buying ready-to-use salad greens. Toss some seasonal fruit in, as well. In summer, sliced ripe peaches and other stone fruit like apricots or plums would be wonderful, as would berries. In fall and winter, apples, crisp Fuyu persimmons and crisp Bosc pears will look fantastic in the store. Let your whim and the seasons guide you and don’t be afraid to try a new fruit.
2. Then you’ll simply grill the steak (or pan cook it in a hot skillet if you prefer).
3. Take it off the grill, put on a board and let it rest for 5-7ish minutes.
4. Cut it into big sections.
5. And then slice thinly across the grain. This helps to make it tender and easy to chew, since flap, flank and skirt steak can have a bit of a chew to them (perhaps this is why I like them so much!).
What is Flap Steak?
I bought flap steak, which comes from a bottom sirloin butt cut of beef, because it generally comes very thin (super fast cooking!) and it is an underdog of the butcher case and therefore inexpensive. Fast and cheap…that’s my motto. Flap is similar to skirt and flank in that it comes from the less tender regions of the animal, and all of these varieties have a great meaty flavor.
Besides flavor, there are other reasons to turn to beef for a healthy dinner. It’s a nutritional powerhouse, providing more essential nutrients in a smaller package than some other proteins. For example, did you know it takes 8 ounces of cooked chicken breast to give you the same amount of iron you get in 3 ounces of beef, and nearly 20 ounces of chicken to get the same amount of zinc in a serving of beef?
I don’t know about you, but if I don’t get enough protein in a meal, I find myself scouring the refrig or pantry after I push away from the table, looking for something…anything…I don’t know even know what. (It’s times like that I might make poor eating choices.) A 3-ounce serving of lean beef provides 25 grams of protein, about half your daily requirement. So I find a healthy salad starring beef a very satisfying meal.
Dress your greens lightly, and add in some fresh herbs if they are available. I used Italian parsley, dill and chives today, because I had them. As with any culinary creation, feel free to omit something if you don’t have it or don’t like it. Fresh herbs, though, can really pump up the flavor in a simple dish like tonight’s dinner.
Partner it up with whatever fruits and other vegetables you like, and you’re set, both nutritionally and flavor-wise.
That’s dinner magic. Flap Steak Salad for the win!
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If you like steak, try this recipe below
This post was originally published Oct. 29, 2015 and has been refreshed and republished today.
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