Discover the robust flavors of Fontaine Family seasoned veal flap meat, grilled on the BBQ and served with a vibrant chimichurri sauce. This dish offers a perfect blend of smoky, flavorful meat with a zesty, herbaceous sauce that’s sure to get your taste buds tingling. Ideal for gatherings and outdoor dining, this versatile dish also shines the next day. Use tasty leftovers to create delicious wraps, tacos or fajitas for an easy, satisfying meal.
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Seasoned veal flap meat grilled
Grain Fed veal, Ready to Cook
Veal Flap Meat
15 min
Preparation
6 min
Cooking
4
Portions
Ingredients
- 2 packages Fontaine Family seasoned veal flap meat
CHIMICHURRI fresh Herb SAUCE
- 125 ml (½ cup) fresh parsley, chopped
- 125 ml (½ cup) fresh coriander, chopped
- 1 jalapeno, chopped
- 4 grilled green onions, chopped
- 60 ml (¼ cup) red wine vinegar (or white wine vinegar)
- 45 ml (3 tablespoons) olive oil (or oil of choice)
- salt and pepper
Preparation
- Flap steaks must be at room temperature.
Unwrap and remove any moisture from the surface of the meat using a paper towel.
On a BBQ set at around 400°, scrape the grill and spray with oil. - Cook the steaks for 3 minutes on each side.
- Remove from the BBQ, transfer to a plate and allow to rest for 10 minutes.
- Follow the direction of the meat fibers. Then slice against the grain.
- To prepare the chimichurri sauce, it's best to make it the day before. Or let the sauce rest in the refrigerator for 4 hours.
- Place all chimichurri ingredients in a bowl. Mix well. Serve sauce with pieces of veal flap steak.
- Recipe and photo courtesy of @ LeFitCook
Side dishes
Tips and Tricks
To save on time prepare the chimichurri sauce the day before.