We’re back inside the Sysco Central Texas kitchens with Executive Chef Don Carr talking about a cut of Certified Angus Beef, a sirloin flap, that’s extremely versatile AND under-utilized on most menus today.
First up, scrumptious Korean tacos! Chef Carr takes a 6 oz portion of the sirloin flap, marinated in soy sauce, brown sugar, Korean chili and sesame. Be sure to cut across the grain for that nice and tender composition. Two ounces of meat per taco should do the trick. We dressed ours up with a quick kimchi and cilantro slaw and plated it with cumquat rice.
Our second dish is an elevated roulade, stuffed to the brim with brie, arugula, spinach, mushrooms and almonds! Three slices served with a fantastic wine merchant sauce. Our plate looks beautiful joined by pan roasted cauliflower and delicious fingerling potatoes:
Lastly, a bavette steak – a classic French bistro steak – that’s very easy to prepare. Slice across the grain for that nice ‘bite,’ season with salt and pepper, top with Chimichurri butter and plate with grilled squash, along with smashed sweet potato. Yum!!