Attendance

How to grill and eat American chuck flap tail (3cm thick) 1. If refrigerated, leave at room temperature for about 20 minutes. 2. Remove blood (most important). 3. Sprinkle generously with salt, as if you might be overdoing it. (If you want to marinate, add pepper and olive oil together) Wait for about 30 minutes. 4. While waiting, prepare vegetables to grill together, prepare butter, or wash dishes. 5. Pour olive oil into a pan and heat over high heat. 6. Place the meat and flip it 6 times for 1 minute each. Cook over high heat for the first two flips, then reduce heat by one level for the rest. 7. Transfer to a container and cover with foil for about 5 minutes. 8. Melt butter in the pan, place the meat back in, and coat over medium-high heat for 30 seconds. It's good to drizzle the butter over the meat with a spoon. 9. Take it out again, cover with foil for 5 minutes. It's good to stir-fry vegetables in the meantime. (Cherry tomatoes go surprisingly well with it, highly recommend) 10. Slice the meat against the grain, plate it, and enjoy. ps. Horseradish wasn't quite to my taste, but it paired very well with pickled garlic scapes.