SUPER market and flap steak
At the beginning of June, Kim, Barb and I took a field trip to the new AZ International Marketplace on the corner of Dobson and Broadway Roads in Mesa.
I meant to blog about it back then, but then … I didn’t. When I was making room in my freezer to freeze the rosé wine for the Frozé cocktail, I came across a package of flap steak (also known as Bavette steak) that I bought at the Marketplace. No better time than the present to cook up the beef and blog about the store.
When I go shopping to check a new place, mainly when it’s far out of my neighborhood, I call it a Field Trip. This was an especially good one! There were plenty of the things you would expect to find. Such as shelves upon shelves of dried mushrooms.
Aisles upon aisles of noodles, rice sticks, rice paper and the like.
And of course, many interesting finds – “Hello Kitty” seaweed anyone? (Oh, and we’ll be talking about that popcorn later, believe you me!!!)
There were sweets of every variety, plus corn starch in lovely old-fashion boxes and even cooler looking boxes of psyllium husk. Love the packaging on that, even though I had no clue what it was used for. Turns out it’s a laxative. Well then, there you go!
The produce department was the most fun!
So many exotic and tropical items to temp you.
Kim and I were extra excited about the jackfruit. Some of them are triple the size of your head! No joke! What to do with all that jackfruit? I have no idea. Before I go back, I’m going to figure it out and buy one. For sure.
Not to worry, I still filled up my cart. Here is what I brought home on this first trip.
A wide range of coconut waters and milks. Some are roasted, others have pulp, all were delish.
A can of sweetened condensed milk with a pretty label, fish sauce in a smaller bottle than you’ll usually find and three interesting drinks; Korean ginseng drink with root, royal milk tea and macadamia nut iced coffee. Thus far, I’ve only tried the milk tea. It was good and how cute is that blue can?!?
Cool triangular-shaped rice paper, Chinese honey in a sweet little glass, chrysanthemum drink, super cheap thin white candles, candied ginger and three pretty little boxes of ginger candies. I haven’t tried the chrysanthemum drink yet, I haven’t been brave enough. The candies are good though. 😉
Two flavors of sardines (for my dad) a lovely can of Café du Monte coffee, a large tin of Madras curry powder, Korean BBQ sauce, green and red curry paste and sweet chilli sauce. One can never have too much sweet chilli sauce!
An inexpensive jar of tahini, garlic hoisin sauce, extra-thick noodles and panko.
Next up: A cheap hat for yard work and the pool, a cool “ice stick” ice tray (which I used along with the candied ginger for THESE Peach Mules) and the very best thing that I bought – SRIRACHA POPCORN! It is amazing! I can’t wait to go back and buy a case of it! Seriously addicting! A case may not be enough! I may go out there this week since now I can’t stop thinking about the popcorn!!! Anyone want to take a field trip with me?
Finally, the last tray displaying my purchases; frozen dumplings and pork buns. These were nothing special, I’ve found similar items at Trader Joe’s and they were about the same. And the flap steak.
Here is a great recipe for flap steak. I did not create it, it comes from one of my all-time favorite chefs and cooking teachers, John Ash.
Chef John Ash’s Grilled Flap Steak
- 2 tablespoons green curry paste
- 2 tablespoons fish sauce, or more to taste
- 2 tablespoons rice vinegar, or more to taste
- 2 tablespoons coconut milk
- Freshly ground black pepper to taste
- Pinch ground cayenne pepper
- Pinch salt
- 2 pounds flap steak, trimmed of fat
Whisk curry paste, fish sauce, rice vinegar, coconut milk, black pepper, cayenne pepper, and salt together in a large shallow glass baking dish.
Add the flap steak.
Turn to evenly coat. Cover with plastic wrap and marinate in the refrigerator for 4 to 12 hours.
Remove the flap meat from the marinade and shake off excess. Discard remaining marinade.
Preheat an outdoor grill to high heat and lightly oil the grate.
Cook the flap steak on the preheated grill until it starts to firm and is reddish-pink and juicy in the center, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees.
If your steak is as thin as this and your grill is smoking hot, by the time you place the last piece on the grate, the first piece you set on will be ready to be turned over. It cooks FAST!
Transfer meat to a board to rest for at least five minutes before slicing against the grain. Can you see where I enjoyed our flap steak dinner? Here I’ll pan out…
That’s right, at the swim up bar in the pool with a cold glass of rosé. Life is good.