Sesame-Ginger Flap Steak

Flap meat’s coarse grain makes it a champ at holding on to the flavors of a marinade, and this teriyaki(ish) one is a guaranteed crowd-pleaser. Serve suggestion was with blackened sugar snap peas and rice with quick-pickled jalapeños.

The snap peas were in poor condition at the grocery store so we opted for green beans. And instead of charring them, we steamed and dressed the beans with a ginger-garlic butter as a compliment to the meat marinade.

Instead of grilling due to inclement weather, the flap steak was cooked on “Grilliam” our copper enameled grill pan, which does just as nice a job of searing the meat and getting those char marks.

Fine cooking indicated to whisk together the marinade ingredients in a bowl. However, we made the combination in a large ziploc bag and added the steaks directly to the bag and into the refrigerator for 6 hours.

Sesame-Ginger Flap Steak

  • Servings: 4-6
  • Difficulty: easy
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  • 1/4 cup tamari, or soy sauce
  • 3 Tbsp. peanut oil
  • 2 Tbsp. mirin
  • 1 1/2 tsp. toasted sesame oil
  • 2 large cloves garlic, finely grated
  • 1 piece fresh ginger, (2 inch) finely grated
  • 2 lbs. beef flap meat, cut into pieces of even thickness, if necessary
  • 2 scallions, green parts only, thinly sliced
  • 1 Tbsp. toasted sesame seeds


  1. In a large ziploc bag, combine the tamari (or soy sauce), 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.
  2. Prepare a medium-high (400°F to 475°F) 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 (140°F).
    As noted above, if you don’t have access to a grill, use a grill pan and cook indoors, turning every 2 minutes until the meat registers 140°.
  3. Transfer to a cutting board, cover loosely with foil, and let rest for 5 to 10 minutes.
  4. Thinly slice across the grain and pour any accumulated juices over the meat. Serve sprinkled with the scallions and sesame seeds.

Adapted from a recipe for Fine Cooking


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