Discover the European favorite steak Americans don’t know about—flap steak, also called "buffet." Grilled to perfection and topped with a bold chiso-style spread, this juicy steak is rich, flavorful, and easy to prepare. Serve it with toasted bread for the ultimate steak experience.
Ingredients
600 g / 1.3 lbs flap steak
- 2 tbsp PitmasterX Texas Beef seasoning
100 g / 3.5 oz chorizo sausage
1 medium onion
2 pickles
1 tbsp capers
1 tbsp mustard
- 1 tbsp PitmasterX Classic BBQ seasoning
25 g / 1 oz Parmesan cheese
50 g / 3.5 tbsp butter
slices of crusty bread
Tools
Thanks to Napoleon Grills for sponsoring this recipe Visit their website to learn more.
How to
- Preheat your grill to 260°C / 500°F.
- While the grill heats up, season the flap steak with Texas Beef seasoning.
- Let it rest for 10 minutes to let the salt draw into the meat.
- Spray the grill grates with grill spray and place the steak on the hot grill.
- Grill the steak for a few minutes on each side, flipping once a crust has formed.
- Meanwhile, prepare the spread: blend the chopped chorizo, onion, pickles, capers, mustard, Classic BBQ seasoning, Parmesan cheese, and butter until smooth.
- Flip the steak and cook to a core temperature of 50°C / 122°F, then remove from the grill and let it rest for 10 minutes.
- While resting, spread a generous spoonful of the chiso spread on top of the steak and let it melt.
- Toast the bread and spread more of the chiso mix over it.
- Before serving, slice the steak thinly against the grain for maximum tenderness. Serve the sliced steak with the toasted bread and enjoy.
