Flap Meat, Gourmet Style with Bleu Cheese and Fresh Spinach

So my original thought for my first blog entry featuring flap meat beef was writing about a carne asada taco recipe that my family loves. But I am going to save that for another time since it includes a salsa made with mango, lime and cilantro, and mangos are getting harder to find now that summer has ended.

There are endless possibilities for this cut of meat so don’t let the low price fool you! High-end restaurants are serving this cut all dressed up and it gets rave reviews. That’s because it’s tender and juicy and overall just plain tasty. It doesn’t even seem like you can overcook it, unless it’s completely charred. It’s definitely tender enough that when it’s cut in to tiny pieces, my two-year old has no problem gobbling it up. Yay, finally some protein she’ll eat! Of course my son loves tender meat and he will eat it with tropical fruit until the cows come home. But he likes it prepared this way too.

This is definitely a weekend dish for us since it’s starting to get darker earlier and grilling after work is becoming more challenging. But instead of seasoning with carne asada seasoning (a common Mexican seasoning blend used for the beef in carne asada tacos), I decided last weekend that I would dress it up with traditional steak house seasoning, grill it, slice it against the grain and top it with classic bleu cheese crumbles and dressed-up fresh spinach leaves–all placed on top of garlic mashed potatoes. Oh. My. G..

Here are the ingredients:

-1 3/4 pounds of flap meat
-1 bunch of fresh spinach
-4 russet potatoes
-1/4 cup of 2% milk
-2 tablespoons of lite sour cream
-Crumbled blue cheese
-2 tbsp. of extra virgin olive oil
-1/4 of a lemon
-Steakhouse seasoning
-Seasoned salt
-Garlic powder

Light and heat your charcoal grill to high heat, if you have this type of grill. Or turn your gas grill on high later when you are ready to grill.

Start out by brushing a little of the olive oil over the flap meat. Then season with the steakhouse seasoning and seasoned salt. Place in a gallon-sized zip lock bag and let the meat set in the refrigerator.

Peel the potatoes and cut them into cubes.

Use the remaining olive oil to mix with the lemon in a bowl with a whisk. Add salt and pepper to taste. Cut the stems off of the spinach and wash the whole bunch of spinach thoroughly and dry. Mix the greens inside the bowl with the dressing mixture and set aside. I just use my hands to do this. Hey, it’s fun!

Place the meat on the grill and cook on both sides until the meat still has a little give when touched. In the meantime, boil the potatoes. (I usually take some cubes of potatoes out and butter and salt them for the kids because for some reason they like to pick them up whole rather than spoon them mashed into their mouths.)

When the steak is done, let it set a little while so that the juices redistribute throughout the meat and don’t flow out when you cut it. Look to see which way the grain of the meat is going and cut thin, long strips against the grain. Place foil over the strips of meat.

Drain the potatoes and add the milk and sour cream. Add regular salt and about a teaspoon or less of garlic powder to taste. Mash with a hand masher.

Place a dollop of mash potatoes onto each adult’s plate. Lay the flap meat strips on top of the potatoes and top them the crumbled bleu cheese. Place a small pile of the dressed-up spinach on top. Cut some of the meat into tiny pieces for the kids, plate with some cut-up fresh spinach and the cubed potatoes. Oh man. That’s a comforting fall weekend meal for the whole family. And pretty inexpensive and low-cal too!

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