Careme

Ingredients

• Seasoned Beef Flap Meat (on sale) 1 lb $9.49/lb (sale)
• Green Cabbage 1/2 head (about 3/4 lb), thinly sliced $0.99/lb
• Jicama (on sale) 1/2 lb, peeled and julienned $1.49/lb (sale)
• Parsley 1 bunch $0.99
• Garlic 2 cloves, minced $0.50
• Fresh Organic Limes - Each 1 lime, zested and juiced $0.79
• Fresh Orange Bell Pepper 1/2 pepper, thinly sliced (optional color + crunch) $1.67
• Olive oil 5 tbsp, divided
• Red wine vinegar 2 tbsp
• Crushed red pepper flakes 1/4 tsp (optional)
• Kosher salt to taste
• Black pepper to taste

Instructions

1. Prep: Pat dry 1 lb seasoned beef flap meat. Let it sit at room temp 15 minutes while you prep slaw and chimichurri.
2. Make chimichurri: Finely chop 1 bunch parsley (about 1 packed cup). In a bowl, mix chopped parsley with 2 minced garlic cloves, 2 tbsp red wine vinegar, zest + juice of 1 lime, 4 tbsp olive oil, 1/4 tsp red pepper flakes (optional), 1/2 tsp kosher salt, and black pepper to taste. Set aside.
3. Make slaw: Thinly slice about 1/2 head green cabbage (about 3/4 lb). Peel and julienne 1/2 lb jicama. Thinly slice 1/2 orange bell pepper (optional). Toss cabbage, jicama, and pepper with 1 tbsp olive oil, a pinch of salt, and a squeeze of lime (from the chimichurri lime if you held some back) to taste. Let it lightly marinate.
4. Grill steak: Preheat grill to high (about 450–500°F). Lightly oil grates. Grill the 1 lb flap meat 3–5 minutes per side (depending on thickness) for medium-rare to medium (target 130–140°F internal).
5. Rest + slice: Rest steak 5–8 minutes. Slice thinly against the grain.
6. Serve: Spoon 2–3 tbsp chimichurri over sliced steak and serve with a big pile of cabbage-jicama slaw. Add extra lime to finish if you like it punchy.