Ttukdak Hyung's Chuck Tail Flap Steak with Minari Chimichurri
A dish of chuck tail flap steak cooked moist and tender inside at low temperature in an air fryer, served with a Korean-style minari chimichurri sauce.
Ingredients needed 2 servings
Recipe
Cooking tips
- Using the reverse searing method of cooking at a low temperature of 100°C in the air fryer for a long time prevents the juices from escaping, making the meat extremely tender.
- When making the chimichurri sauce, avoid blending too finely; pulse lightly so that small pieces remain for texture.
- For the final pan searing, heat the pan until it is very hot and slightly smoking, then sear very briefly and intensely to avoid overcooking.
Recommended for
- Those who want to serve a spectacular, high-quality meat dish for a special anniversary or when hosting guests.
- Those who want to experience a unique steak sauce with a Korean twist using minari instead of herbs.
- Those who want to successfully make a reverse-seared steak with a crispy outside and moist inside at home without fail.
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