Grilled Flap Meat and Stone Fruit Salad

Grilled Flap Meat served with grilled stone fruit and a salad of fresh tomato, pickled red onion, cambozola, and arugula.

by Chef Mikel Anthony

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This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Tyson Fresh Meats Foodservice.

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Grilled Flap Meat

INGREDIENTS

• Tyson Fresh Meats Foodservice Flap Meat

METHOD

1. Fire up your grill.
2. Coat with a neutral oil and season with salt and pepper.
3. Cook on the grill until a desired temperature is reached.
4. Sliced in half or quarters with the grain. Then rotate and cut smaller slices against the grain.

Serve with a salad of arugula, tomato, cucumber, pickled onion, grilled fruit tossed in olive oil and a splash of sherry vinegar and  a few slices of cambozola.

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