My Recipe Box
Grill-lympics
GRILL-LYMPICS

GRILL-LYMPICS: Sirloin Flap with an Eclectic Rub and Garlic/Canola Emulsion

Grilled Steak

Grilled Steak

  • Grilled Steak
  • Sliced Steak

By Ziad, member

August 1st, 2011

I discovered the sirloin flap cut while shopping for steak one day.  I saw a piece of meat that was marbled to the point of having alternating red and white lines.  It was a classic no-brainer and I bought about a 1.5 -lb flap, put a rub on it that evening, and cooked it the next day for dinner. It was an instant hit in terms of both meat and rub flavor.  My wife,who has a sensitive and discerning palate, said “wow!”

When I first started putting rubs on similar cuts like petite tender steak (chuck center cut) and sirloin tips the rub consisted of traditional Mediterranean and North African flavors such as allspice, cinnamon, paprika or chili powder, garlic powder, ground coriander, ground cumin, black pepper and salt.  With time, the rub evolved a bit.  I became closely acquainted with New Mexico chilis (whole and ground) and star anise, and to add a level of sweetness and caramelization, I decided to introduce some light brown sugar to the mix.  Moreover, after watching a few episodes of Bal Arneson's show, I learned about the virtues of toasting and grinding my own spices such as cumin and coriander seeds, which intenifies the flavors of the spices.  The piece de resistance was an "aha" moment that came to me later: a mashed garlic and canola oil emulsion that I would spread on the steak after rubbing in the spice mix.  Sirloin flap is best cooked to a medium rare doneness, but rare would work as well. Red wine to have with this steak include lower-alcohol California Zindandels, a smooth Vacqueyras from the southern Rhone Valley, an Argentinian Malbec, or a Carmenere from Chile. Enjoy!

Recipe Used: My own design - Ziad Alem

posted in: Gallery, grilling, steak, sirloin flap, rub
Comments (0)
You must be logged in to post comments. Log in.

Cookbooks, DVDs & More

Grill-lympics

Cue the opening ceremony music, get a good grip on the torch, and get ready to make your family proud. In our first ever Grill-lympics, we’re challenging you to share your grilling with us. All you need to do to participate is grill something scrumptious (burgers, steak, chicken, etc. according to the week’s theme) and upload your photo and a description to our Community Gallery, or post a link to an entry on your blog on our Twitter or Facebook page. Each Monday, starting July 25, Fine Cooking editors will pick three finalists from the previous week's entries. A post will be published featuring the finalists along with a poll where the FineCooking.com community (that's you!) can vote for a favorite entry (one vote per IP address). The poll will close at noon the following day, and the post will be updated to reflect the winner.