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Sesame-Ginger Flap Steak

Scott Phillips

Servings: 6 to 8

Flap meat’s coarse grain makes it a champ at holding on to the flavors of a marinade, and this teriyaki(ish) one is a guaranteed crowd-pleaser. Serve with blackened sugar snap peas and rice with quick-pickled jalapeños.


  • 1/4 cup tamari
  • 3 Tbs. peanut oil
  • 2 Tbs. mirin
  • 1-1/2 tsp. Asian sesame oil
  • 2 large cloves garlic, finely grated
  • 1 1- to 2-inch piece fresh ginger, finely grated (about 1 generous Tbs.)
  • 1-1/2 to 2 lb. beef flap meat, cut into pieces of even thickness, if necessary
  • 2 scallions, green parts only, thinly sliced
  • 1 Tbs. toasted sesame seeds

Nutritional Information

      Calories (kcal) : 210
      Fat Calories (kcal): 120
      Fat (g): 13
      Saturated Fat (g): 4
      Polyunsaturated Fat (g): 2.5
      Monounsaturated Fat (g): 6
      Cholesterol (mg): 45
      Sodium (mg): 540
      Carbohydrates (g): 3
      Fiber (g): 0
      Sugar (g): 1
      Protein (g): 20


  • In a medium bowl, whisk together the tamari, peanut oil, mirin, sesame oil, garlic, and ginger. Add the meat and turn to coat. Cover and marinate in the refrigerator for 4 to 6 hours.
  • Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire. Remove the meat from the marinade and pat dry. Grill, turning every 2 minutes, until cooked to your liking, 6 to 8 minutes for medium (140°F). Transfer to a cutting board, cover loosely with foil, and let rest for 5 to 10 minutes.
  • Thinly slice across the grain and serve sprinkled with the scallions and sesame seeds.


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