Don’t sleep on flap meat. Chimichurri aioli sandwiches 👌

Got introduced to flap meat last year, pretty fantastic stuff for the price. I patted this cut dry, salted and let it sit for 30, then lightly covered in chimichurri from Trader Joe’s. Baked at 220 till it hit 105, then seared in a cast iron for about 30 seconds each side using avocado oil. Let it rest for 10-15, then cut it against the grain and it absolutely fell apart.

Sandwiches are toasted ciabatta, provolone, heaping portion of steak, caramelized onions, heirloom tomato, fermented peppers, arugula, and chimichurri aioli. Pretty damn tasty.