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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> US >> US

• Dietary Style

• Preparation Time

  Cooking Time - 5 minutes, Preparation Time - 10 minutes

• Source

  All Recipes

| 1. Whisk curry paste, fish sauce, rice vinegar, coconut milk, black pepper, cayenne pepper, and salt together in a large shallow glass or ceramic bowl. Add the flap steak and turn to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 4 to 12 hours. | 2. Remove the flap meat from the marinade and shake off excess. Discard remaining marinade. | 3. Preheat an outdoor grill for high heat and lightly oil the grate. | 4. Cook flap steak on the preheated grill until it starts to firm and is reddish-pink and juicy in the center, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer meat to a plate to rest for at least five minutes before slicing against the grain. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
green curry paste	2	tablespoons		806.9352	0.0	179.5204	4.5333
fish sauce	2	tablespoons		12.6	1.3104	1.8216	0.0036
rice vinegar	2	tablespoons		806.9352	0.0	179.5204	4.5333
coconut milk	2	tablespoons		69.0	1.662	0.687	7.152
black pepper	to taste		ground	0.0	0.0	0.0	0.0
cayenne pepper	1	pinch		0.3578	0.0637	0.0135	0.0194
salt	1	pinch		-	-	-	-
flap steak	2	pounds		806.9352	0.0	179.5204	4.5333

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.