Last summer, I attended a Texas Beef Council event with the Austin Food Blogger Alliance where I learned that there are cuts of beef other than the tenderloin that I should be exploring. Months later, a Pinterest post reminded me that skirt steak was once on my list.
Whole Foods didn’t carry skirt steak, but the butcher assured me that flap meat was a similar, but better quality, cut. I purchased without hesitation, filled my cart with fresh herbs, hit up the bulk spice section, and headed home to heat up a cast iron grill pan {my favorite kitchen possession}.
I luuuved this recipe. If I didn’t have a newfound obsession with buying bulk spices as needed, almost the entire ingredient list would have already existed in my pantry. And beyond this recipe’s simplicity, the finished product was bursting with flavor. And I just couldn’t get enough of the chimichurri sauce. There was a point after I hit full that I was still eating steak solely to scoop up more sauce.
And the flap meat? I have a texture thing with fat that I’m not sure will ever allow me to prefer a cut of beef over the tenderloin. But I’m definitely open to preparing flap meat {especially like this recipe} on occasion.
