Sirloin flap is marinated in a sweet-savory blend of soy sauce, pineapple juice, garlic, and fresh ginger, then grilled and finished in the oven until tender. The reserved marinade is reduced with butter into a glossy sauce, spooned over the warm steak before slicing.
Texture and quality was right on. Not grizzle or unnecessary fat.
Halina · 09/10/26
Joan · 09/10/26
This is my favorite!!
Andrea · 09/10/26
Quality is sporadic. Had this multiple times, first time great, quality diminishing thereafter. Meat quantity is less and meat is more overcooked with each successive order. Used to be good.
Michael · 09/10/26
Good
Marianna · 09/09/26
Jordan · 09/09/26
Jordan · 09/09/26
Erik · 09/07/26
Christine · 09/07/26
Rebecca · 09/05/26
Bruno · 09/05/26
delicious flavor and perfectly tender
Andrea · 09/04/26
Meat!
Wendy · 09/04/26
This will always be my favorite. The meat is so tender and the ginger-soy is SO GOOD!!
Chef Chase Evans began cooking simply to finance his studies. Working in a professional kitchen reminded him of playing organized sports in school; it's the ultimate team sport. His passion for cooking developed into a lifelong pursuit of knowledge. A graduate of the Culinary Institute of America, Chef Evans would work and stage in some of the top kitchens around the country as he learned to hone his craft. Today he lives with his wife in Austin, Texas, where he looks to expand his knowledge while creating delicious and nourishing food. When he's not in the kitchen, you can find him on his drum set.
