Korean Salt-Grilled Beef Chuck Flap
Quick answer
- Total time
- 20 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Chuck flap is so well marbled that coarse salt, pepper and a quick, hard sear are all it takes, and it stays juicy.
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While the steak rests, asparagus goes into the same pan and picks up the beef fat and butter left behind.
Ingredients
Instructions
- 1
Set 360 g beef chuck flap at room temperature for 10 minutes before cooking.
Pat the top, bottom, and edges completely dry with paper towels so the surface browns quickly instead of steaming.
- 2
Sprinkle 1 teaspoon coarse salt and 1/2 teaspoon black pepper evenly over both sides.
Press the seasoning gently onto thicker spots with your fingertips so it adheres before the meat hits the hot pan.
- 3
Heat the pan over high heat until it is very hot and just beginning to smoke.
Add 1 tablespoon olive oil, swirl briefly, and lay in the beef right away before the oil burns.
- 4
Sear the beef without moving it for 1 minute 30 seconds.
When a deep brown crust forms, turn it over and sear the second side for the same time without pressing the meat.
- 5
Hold the beef with tongs and briefly sear the edges, then lower the heat to medium-high.
Add 10 g butter, 4 garlic cloves, and 1 rosemary sprig, keeping the aromatics in the hot butter.
- 6
Spoon the melted butter over the beef for 1 more minute until the garlic and rosemary scent the crust.
Rest the meat for 3 minutes, slice it, then grill 6 asparagus spears in the same pan for 1 minute and serve together.
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