Whole Flap + Lunch Box Recipe

Bring to room temperature

Remove the whole flap steak from the refrigerator at least 30–45 minutes before cooking so it comes close to room temperature. Pat dry with paper towels.

Season

Lightly coat the steak with the 2 tablespoons of olive oil. Rub the garlic powder evenly over both sides, then season liberally with the coarse kosher salt and freshly ground black pepper so both sides are well covered.

Preheat grill or pan

Preheat a heavy cast-iron skillet over high heat until smoking faintly or heat your gas/charcoal grill to high (500–550°F / 260–288°C). If using a skillet, add a thin film of high-heat oil and heat until shimmering.

Sear and cook

Place the whole flap on the hot grill or skillet. Sear without moving for 3–4 minutes to develop a deep crust. Flip and sear the other side 3–4 minutes. If the flap is thick (1.5–2 inches), after searing both sides move to indirect heat or reduce stovetop heat to medium and cook an additional 4–8 minutes, flipping once, until the internal temperature reaches 125–130°F (52–54°C) for medium-rare or 135°F (57°C) for medium. Use an instant-read thermometer inserted into the thickest part.

Rest and slice

Transfer the cooked flap to a cutting board and tent loosely with foil. Rest 8–10 minutes to let juices redistribute. Slice thinly across the grain at a shallow angle for the most tender pieces. Transfer to a serving platter and spoon chimichurri over if using.

Make vinaigrette

In a small bowl or jar, whisk together the 3 tablespoons extra virgin olive oil, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until emulsified. Taste and adjust seasoning.

Assemble salad

In a large bowl, combine the mixed salad greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion. Drizzle half of the vinaigrette over the greens and toss gently to coat. Add the crumbled feta if using and toss once more. Reserve remaining vinaigrette on the side.

Portion

Transfer the dressed salad to a serving bowl sized for lunch portions. Garnish with a sprinkle of chopped parsley if desired.

Prep potatoes

Cut the potatoes into even 1/3–1/2 inch fries. Rinse the cut potatoes under cold water until the water runs clear to remove excess starch. Pat thoroughly dry with kitchen towels. If using cornstarch for extra crispiness, toss the dried fries with the 1 teaspoon cornstarch until lightly coated.

First fry (blanch)

Heat the oil in a deep heavy pot or deep-fryer to 300°F (150°C). Fry the prepared potatoes in batches, without browning, for 4–5 minutes until just tender but still pale. Remove with a slotted spoon and drain on paper towels. Let cool 10 minutes.

Second fry (crisp)

Increase oil temperature to 375–380°F (190–193°C). Fry the blanched fries in batches for 2–3 minutes until golden brown and crisp. Remove and drain on paper towels; immediately season with the 1 teaspoon fine sea salt while still hot.

Serve

Pile the hot fries into a serving bowl. Keep warm in a low oven (200°F / 95°C) if preparing ahead briefly.

Plate the lunch box

Arrange a portion of sliced whole flap steak on a plate or in a lunch box container alongside a generous bowl of mixed salad and a bowl of French fries. Garnish the steak and salad with chopped parsley and place lemon wedges on the side. Offer remaining vinaigrette and chimichurri for guests to add to taste.