Flap Steak Marinade

1. 1

   Stir wine, honey, shoyu, red pepper and rooster sauce together until honey is well incorporated and dissolved.

2. 2

   Pour into shallow glass container, place flap steak into marinade and tuck rosemary sprigs in and around beef, cover & place in fridge.

3. 3

   Turn steak every so often if there's not enough liquid to fully cover the meat.

4. 4

   Marinade at least 8 hours.

5. 5

   Hint: Optimal results are a 24 hour marinade.

6. 6

   Later that day -- remove container from fridge and let sit out for 30 minutes.

7. 7

   Remove steak from liquid marinade and slightly pat dry.

8. 8

   Grill on BBQ medium high, 2 minutes each side (for medium rare, depending on thickness) to sear and caramelize the exterior.

9. 9

   I did do this in a grill pan on the stove and found it was necessary to clean the pan in between turning/flipping the steak - otherwise it just didn't seem to get crispy enough.

10. 10

    I'll be curious to see how it works on a Foreman type grill!

* Per serving · 4 servings · Values may vary.

No additional tips available.