Fire up your grill and get ready to savor the mouthwatering flavors of Grilled Flap Meat with a delectable Honey-Mustard Marinade. Whether you choose flap meat, sirloin tip, hanger, flank, or skirt steak, this recipe is sure to impress your taste buds. The sweet and tangy marinade, made with soy sauce, honey, Dijon mustard, and garlic, infuses the meat with irresistible flavors. Grilled to perfection, the steak tips develop a beautiful charred crust while remaining tender and juicy inside. Serve these delectable steak tips with a drizzle of the reserved marinade for an unforgettable dining experience.
Serves 4
INGREDIENTS:
- Kosher salt and freshly ground black pepper
- 2 pounds flap meat (or substitute with sirloin tip, hanger, flank, or skirt steak)
For the Marinade:
- ½ cup soy sauce
- ¼ cup honey
- ¼ cup Dijon mustard
- 2 medium cloves garlic, minced or grated on a Microplane (about 2 teaspoons)
- ½ cup vegetable oil
INSTRUCTIONS:
- Preparing the Marinade: In a medium bowl, combine the soy sauce, honey, Dijon mustard, and minced garlic. Whisk the ingredients together until well blended. Slowly add the vegetable oil while whisking constantly to create a smooth and flavorful marinade. Divide the marinade in half, reserving one portion in a small container. Place the flap meat in a gallon-sized zipper-lock freezer bag and pour the remaining marinade over the meat. Press out the air from the bag and seal it securely. Allow the meat to marinate in the refrigerator for at least 1 hour, turning the bag occasionally to evenly coat the meat. For the best results, marinate the meat for up to 12 hours.
- Preparing the Grill: Ignite a large chimneyful of coals and wait until they are covered in gray ash. Spread the coals evenly over one half of the grill grate. Place the cooking grate in position, cover the grill, and allow it to preheat for 5 minutes. If using a gas grill, heat one set of burners to high heat and leave the rest off. Scrape the cooking grates clean to prepare them for grilling.
- Grilling the Flap Meat: Remove the marinated meat from the bag and pat it dry with paper towels. Place the meat on the hot side of the grill and cook it until the first side is well charred, which should take about 3 minutes. Flip the meat to the other side and continue to grill until it is well charred, about 3 minutes more. Transfer the meat to the cooler side of the grill, cover the grill, and cook the meat until the center registers 125°F for medium-rare or 135°F for medium on an instant-read thermometer. This will typically take around 5 minutes. Once done, transfer the meat to a cutting board, tent it with foil, and allow it to rest for at least 5 minutes.
- Serving the Grilled Flap Meat: Thinly slice the rested meat against the grain to ensure tenderness. Drizzle the meat with the reserved marinade for an extra burst of flavor. Serve the succulent Grilled Flap Meat (or steak tips) with your favorite accompaniments and enjoy a delicious and satisfying meal straight from the grill.
Unleash the full potential of your grill and enjoy the savory goodness of Grilled Flap Meat with Honey-Mustard Marinade. This recipe is perfect for a delightful outdoor gathering or any occasion that calls for a scrumptious and easy-to-make meal. Get ready to relish the bold and irresistible flavors of perfectly grilled steak tips!
