Tender in every bite! Perfect for quick cooking, Fontaine Family’s AAA aged beef flap steak is a delicious way to elevate your barbecue dinners.
ITALIAN-STYLE STUFFED FLAP STEAK
Beef AAA
Aged beef flap steak
30 min
Preparation
10 min
Cooking
4
Portions
Ingredients
- 4 - AAA Fontaine Family aged beef -flap steaks, 225 g each
- 1 - 250 g ball fresh mozzarella, cut into eight slices
- 12 cherry tomatoes, halved
- 30 ml (2 tbsp.) chopped fresh basil
- Salt and pepper to taste
For the marinade
- 60 ml (1/4 cup) red wine
- 30 ml (2 tablespoons) balsamic vinegar
- 15 ml (1 tablespoon) olive oil
- 5 ml (1 teaspoon) fresh rosemary, chopped
- 2.5 ml (1/2 teaspoon) chili flakes
- 1 clove garlic, chopped
- Salt and pepper to taste
Preparation
- In a large bowl, combine marinade ingredients.
- Cut the flap steaks in half crosswise, without slicing them completely, then open them in a wallet shape. Flatten flap steaks slightly with a meat tenderizer.
- Add the flap steaks to the bowl. Massage meat, turning a few times to coat well with marinade. Cover and marinate for 1 hour in a refrigerator.
- Drain the flap steaks and discard the marinade.
- Garnish flap steaks with mozzarella, cherry tomatoes and basil. Season with salt and pepper. Roll up the flap steaks, tightening as you go, then tie and place on a plate. Allow to rest at room temperature for 30 minutes.
- When ready to cook, preheat barbecue to medium-high (approx. 220°C - 425°F).
- Place the stuffed flap steaks on a hot, oiled grill. Cook for 8 to 10 minutes, turning occasionally, for medium-rare. Remove from barbecue and transfer to a plate. Cover loosely with aluminum foil and let rest for 5 minutes before slicing.
Side dishes
Tips and Tricks
Marinating the meat for at least an hour and letting it rest 30 minutes before cooking will considerably increase its tenderness. Flattening the flap steak slightly with a meat tenderizer ensures uniform thickness and even cooking.