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.
The flavor was delicious, but a few pieces were difficult to chew.
Amy · 04/09/26
Sandra · 04/08/26
Meat came too cooked, even before heating it up. The steak was tough and chewy, but the flavor was good.
Felicia · 04/06/26
Brittany · 04/06/26
Rebecca · 04/02/26
This is a great, tender steak, add a couple of sides, use it in a quesadilla/burrito, add it on top of a salad, & you have an easy, complete meal.
In my house it is a salad topper & a "snack" for the gymnast. One she has asked me to keep on hand for her-so we will!!
We will definitely order this again & again!!
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.
