We discovered flap meat at the market a couple of weeks ago. It's a cut akin to skirt, flank and hanger steaks (think carne asada and stir-fry) that is full of flavor, a bit on the chewier side, and priced just right. So far, we've been just grilling it, but the grills were out of propane today so I just cooked them on the stove top. The steaks were marinated in Yoshida's teriyaki sauce overnight. Add a little bit of vegetable oil and pan fry. I sliced up the meat after frying then returned the slices back into the pan to coat with teriyaki sauce. I had also gotten some beautiful bell peppers at the farmers market last Thursday and stir-fried those. In addition, we had corn and brown rice on the side. One trick to flavor the rice is to add some olive oil and whole cumin seeds. This was a very easy and tasty meal.
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