Sirloin Flap Steak is perhaps one of the most economical cuts of meat out there. It’s not only easy to cook, but it tastes great especially if you take the time to marinate it for at least a couple of hours. It’s similar to skirt steak, very flavorful, fatty and a little on the chewy side. Drizzle a little chimichurri sauce and dinner is served. Chimichurri sauce is a classic topping in Argentina for an assortment of grilled meats. While a Malbec would be delicious with this cut of meat, a robust Rioja is also a fantastic pairing. Rioja is a region in Spain that produces mostly red wines from the Tempranillo grape. This region is known for world class reds at a great value.

Recommended Producers:

• Bodegas Muga Reserva Rioja -Tempranillo, Spain   (SRP: $27)
• Bodegas Beronia  Rioja Gran Reserva (SRP: $33)
• Ramirez de La Pascina Rioja Gran Reserva, Rioja, Spain (SRP: $35-$45) Depending on vintage

Recipe: Marinated Flap Steak

Ingredients

Marinate 1 1/2 lb flap steak for 4-8 hours in the following marinade:

1/4 cup olive oil
Juice from one lime
4 garlic cloves minced
1/4 cup chopped parsley
1 tablespoon sea salt
1 tablespoon pepper

Directions

Preheat oven 425 degrees. Roast steak for 10-12 minutes for medium rare. Turning once. Let rest for at least 10 minutes and slice against the grain.