Butter-Seared Beef Chuck Flap Tail recipe - ingredients, nutrition and when to eat it
A steak made by searing chuck flap tail in a hot pan and finishing it with butter and pepper.
A steak made by searing chuck flap tail in a hot pan and finishing it with butter and pepper. It browns on the outside and stays tender inside, making it a lovely choice for a special dinner at home.
Grilled & stir-fried · 15 minutes to cook
Nutrition (per 193g serving): 565 kcal · protein 32.5g · carbohydrate 1.6g · fat 48g · sodium 1359.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Avoid flipping or pressing the meat too often as it cooks, so the surface browns evenly.
Tips: Adjust the cooking time to the thickness of the meat. If you prefer it cooked through, cook it a little longer over low heat.
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Ingredients (1 serving)
- Beef chuck flap tail — 180 g
- Butter — 10 g
- Ground black pepper — 0.5 tsp
- Salt — 0.5 tsp