Beef, Eggs

Flap Steak + Ancho-Coriander Rub and Gribiche

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Flap Steak + Ancho-Coriander Rub and Gribiche

Serves 4  | Prep Time: 15 minutes | Cook Time: 12-15 minutes

This is my version of steak and eggs. The floral notes of coriander and smokiness of the ancho chile lend everyday flavors to the beef. Gribiche is a cold French egg sauce; analogous to a sexy egg salad in America.

Flap meat, also known as bottom sirloin butt, is a cut of steak from the same area of the cow as flank steak, only farther back and closer to the round and shank. I added extra beef in the recipe so you can have some ready leftovers for the Summer Bean Salad if you need to.


For the ancho-coriander rub

  • 2 tablespoon coriander
  • 4 ancho chiles, stemmed and seeds removed and roughly torn
  • 2 teaspoon honey
  • Kosher salt
  • 2 1/2 – 3 pounds flap steak

For the gribiche

  • 4 hard cooked eggs, peeled and minced
  • 2 tablespoons minced fresh parsley
  • 2 tablespoon minced shallots (or chives)
  • Zest and juice of about 1 lemon
  • 1 tablespoon minced capers/ or pickles

1/2 cup olive oil

Chef Tips

If you can’t find flap meat look for skirt (ask for ‘outside’ skirt) or hanger steak. You can always use a grill pan if don’t have a grill.

Cook your eggs in step 2 while your waiting for your grill to get hot.


Step 1 (prepare your grill)

Wipe the grates with oil to prevent sticking. Build a two-zone fire. Your high-heat zone should have embers 1 to 2 inches from the cooking surface, with occasional flames kissing it. To create a medium heat zone, nudge some of the embers 2 to 3 inches lower. 

Step 2 (for the steak)

For the rub; combine the coriander and chiles in a skillet over medium heat. Toast until fragrant. Allow to cool, and grind in a spice grinder to a fine powder. Mix with the honey. Season the steak all over with salt. Coat the steaks liberally with the rub.

 Step 3 (for the gribiche)

Combine the eggs, parsley, shallots, lemon zest, capers (or pickles) and juice in a bowl. Slowly add the oil, while whisking constantly. Season with salt and freshly ground black pepper. Should be eaten the day it’s made.

Step 4

Coat the steaks aggressively with the rub. Let them rest to room temperature if possible. If using a grill, place the steak over high heat for about 1 minute, then turn 45 degrees and repeat. Flip and repeat the same process, for a total of about 6 minutes. Move to a medium zone on the grill and cook for another 4-5 minutes; turning occasionally. Transfer steak to a plate (so you can capture any resting juices) and allow to rest for about 5 minutes. Transfer steak to a cutting board and slice against the grain and serve with the gribiche and some of the yummy resting juices.