I saw some flap meat in the butcher case and thought, “tacos.” As anyone who thinks more than 15 minutes about what they are going to eat, I spent some of my Friday prep time preparing for the next days dinner. The flap meat was marinated in:
- Couple glugs of anchovy fish sauce
- Couple glugs of soy sauce
- Couple slow glugs sweet soy sauce
- Couple glugs canola oil
- 4 cloves of garlic
- 15 pods of cardamon
- 1 tbsp fennel, cracked
- 2 star anise broken apart
- 1 tbsp fenugreek powder
- handful peppercorns
Mix all the ingredients together and marinade flap meat overnight.
It was a bit chilly outside so we did the cast iron grill pan on the stove. Took about 7 minutes a side and was still medium rare. We served it simply with some grilled peppers and onions, cilantro and raw onion, and Cholula. As usual, I made the Serious Eats flour tortillas.
Working Dad Cooks 