Skip to content

Sesame-Ginger Flap Steak

June 4, 2016



  • 1/4 c tamari
  • 3 T peanut oil
  • 2 T mirin
  • 1 1/2 t. Asian sesame oil
  • 2 lg. cloves garlic, finely grated
  • 1 1-to 2-inch pieces fresh ginger, finely grated (about 1 generous T)
  • 1 1/2 to 2 lb. beef flap meat ;cut into pieces of even thickness, if necessary
  • 2 scallions, green parts only, thinly sliced
  • 1 T toasted sesame seeds


In a medium bowl, whisk together the tamari, peanut oil, mirin, sesame oil, garlic and ginger.  Add the meat and turn to coat.  Cover and marinate in the refrigerator for 4 to 6 hours.

Prepare a medium-high (400F to 475F) gas or charcoal grill fire.  Remove the meat from the marinade and pat dry.  Grill, turning every 2 minutes until cooked to your liking, 6 to 8 minutes for medium (140F).

Transfer to a cutting board, cover loosely with foil and let rest for 5 to 10 minutes.

Thinly slice across the grain and serve sprinkled with the scallions and sesame seeds.

Serves 6 to 8


From → Beef, Recipes

Leave a Comment

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: