As the weather becomes cooler here in Southern California (slightly rolling my eyes) I haven’t used my outside grill for cooking as much as I did in the past summer months. This has meant eating less red meat, unless it’s a long slow roast in the oven or maybe the ocassional burger from In N Out.
But one of my favorite cuts of meat is flap which is similar to skirt steak or flank but a teeny bit more tender. It’s best cooked quickly over a really high heat until It’s charred on the outside but still nice and pink in the center. Make sure to let it rest before slicing it with a sharp knife across the grain for some great tacos or fajitas.
As an ambassador and Pantry insider for Pompeian Oils and Vinegars, I used their Oak Cask Aged Balsamic Vinegar to complete this flap steak recipe. Balsamic vinegar isn’t just for salads or dressing, it goes great with steaks and pork too. The secret is reducing it down to a thick syrup and intensifying the flavor ready to be drizzled over the steak. I reduced the Balsamic Vinegar with some brown sugar and crushed blackberries for about 10 minutes, strained it through a sieve and that was it…so easy! This is a great sauce for lots of other recipes like caprese salad, burgers, and meatloaf.
While I was searching through my fridge for some garlic I found a chunk of blue cheese. This gave me one of those light bulb moments, steak and blue cheese are great with each other. I forgot all about the garlic and ended up throwing some blue cheese over the top of the seared steak and drizzling it with the reduced balsamic. Simple, tasty and great for serving on a large platter for a party, just slice it up and let your guests go at it. You could serve this with some onions, peppers and warm flour tortillas for a DIY fajitas bar!
More delicious seared steak recipes.
Perfect Pan Seared Steak– A Family Feast
Amazing Pan Seared Balsamic Steak– Alexandra Cooks
Pan Seared Filet with Red Wine– The Slow Roasted Italian
Parmesan crusted Steaks– I Wash You Dry
I was compensated for this recipe post but as always my ideas and unimportant thoughts are always my own.
Seared Steak with Blackberry Balsamic
Ingredients
- 1/2 cup Pompeian Balsamic Vinegar
- 2 tablespoons brown sugar
- 1/2 cup fresh blackberries
- 1 lb of flap meat steak see notes
- 1/4 cup blue cheese crumbles
- 1 tablespoons fresh rosemary chopped
- Coarse sea salt and cracked black pepper
Instructions
-
Heat the balsamic vinegar, sugar and blackberries in a small pan over a low-medium heat for about 10 minutes and it coats the back of a spoon like syrup.
-
Strain the vinegar mixture into a small bowl pushing the blackberries with the spoon to retrieve as much liquid as possible.
-
Heat your grill to a high heat. Season the meat with salt and pepper.
-
When the grill is really hot, cook the steak for about 3 minutes each side, not moving it at all while it's cooking.
-
Take the steak from the grill and let it rest on a wooden board for 3-4 minutes.
-
Slice the steak with a sharp knife across the grain into thin strips.
-
Sprinkle the blue cheese crumbles over the steak followed by the chopped rosemary.
-
Finally drizzle some of the balsamic glaze over the steak.
-
Serve at once on the board and eat as is or add it to some warm mini tortillas.
Recipe Notes
If finding flap steak is too difficult, you can easily use skirt steak or flank steak and adjust the time accordingly.
Matt Robinson says
I eat the same steak on a weekly basis, but never flavored like this. AMAZING and can’t wait to try! Get your jacket out, it might be in the 70’s this week:)
foodnessgracious says
Omg Matt, an extra pair of underwear may be called for me thinks ;) Brrr.
Kristen says
I kind of hate you right now…Mr I live in paradise and think it’s too cold to grill ;)
But love this steak and the awesome flavor combo!
foodnessgracious says
Sorry Kristen, no hating!! ;)
Dorothy at Shockingly Delicious says
My fave cuts are flank and skirt. Now I must search for flap!
foodnessgracious says
i’ve been getting it at lazy Acres (bristol Farm)
Diane {Created by Diane} says
I love balsamic on steak and I can’t wait to try this, it looks fantastic!
foodnessgracious says
it is totes fantastic!
Laura (Tutti Dolci) says
There’s nothing better than steak and balsamic, love! P.S. You and Matt are hilarious!!
foodnessgracious says
Thanks Laura, we may go on tour..
Dorothy @ Crazy for Crust says
Oh Gerry, this is calling my name! Skirt, flank, flap, whatever – they’re all my favorites. And with balsamic??? OMG.
foodnessgracious says
Thanks D!
Carolyn says
I live close enough to you now to have you come cook for me, right?
foodnessgracious says
I’l get back to you on that :)
Kitchen Belleicious says
balsamic makes everything taste better is my saying. Love this! It looks delicious
foodnessgracious says
Balsamic is amazing Jess :)
Susan says
I think I eat steak at least once a week. Big fans of it at home but don’t think I’ve seen flap steak at the butcher before. Will have to ask, definitely love the cheaper cuts. Beautiful photos and great recipe!
foodnessgracious says
Thanks Susan, I appreciate it :)
Mary Frances says
Oh this looks absolutely AMAZING. I love the combination of juicy steak and tart balsamic, plus the berries and cheese, how wonderful!
foodnessgracious says
I loved it Mary :)
Sippitysup says
I just made burger in Palm Springs with home-ground flap and I added balsamic vinegar! Really. GREG
foodnessgracious says
Greg..we share the same creativity :)
Chris says
Perfectly cooked for my tastes! I like using quality olive oil, garlic and chopped herbs for a board dressing for my sliced steak, kind of like what you did here. Great post!
foodnessgracious says
so tasty Chris!
cell to get says
Pretty! This has been an incredibly wonderful post. Thanks for providing this info.