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

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

Grilled Flap Meat


  • Tyson Fresh Meats Foodservice Flap Meat


  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.