Beer and Dijon mustard marinated flap meat
Try this veal flap meat recipe on the grill this summer and you'll be grilling crowd-pleasing steaks all summer long. Remember that the flap meat muscle is a strong muscle and is naturally tougher, which is why these steaks require a marinade but once cooked it it will melt in your mouth.
Ingredients
- 4 veal flap meat 170 g (about 1/3 lb) each
- Salt and pepper to taste
Ingredients for the marinade with beer and Dijon mustard
- 1 cup red beer
- 1/4 cup chopped french shallots
- 2 tbsp HP sauce
- 2 tbsp Dijon mustard
- 1 tbsp old-fashioned mustard
- 1 tbsp chopped thyme
- 1 tbsp chopped rosemary
- 1 tbsp chopped garlic
- 1 tbsp honey
- 1 tbsp soy sauce
- Salt and pepper to taste
Tags
FlapmeatPreparation
Place veal flap meat in a hermetically sealed bag containing the combined marinade ingredients, use your fingers to massage the marinade into the meat.
Let marinate in the fridge, ideally 4 to 6 hours, preferably overnight.
Preheat the barbecue to medium-high.
Drain flap meat and reserve marinade. Salt and pepper the meat.
Place the flap meat on a hot and oiled barbecue grill.
Close the lid and cook for 4 to 5 minutes on each side for a rare cooking, basting the flap meat with the reserved marinade.
Let marinate in the fridge, ideally 4 to 6 hours, preferably overnight.
Preheat the barbecue to medium-high.
Drain flap meat and reserve marinade. Salt and pepper the meat.
Place the flap meat on a hot and oiled barbecue grill.
Close the lid and cook for 4 to 5 minutes on each side for a rare cooking, basting the flap meat with the reserved marinade.
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