Grilled American Kobe flap steak with chimichurri

Chef-owner Alvin Binuya marinates a flap steak cut from Waygu cattle in olive oil and soy sauce with minced onion, ground cumin, pepper and bay leaf. For the chimichurri sauce he blends lemon zest, lemon juice, garlic, scallion, salt, red chile flakes and olive oil until liquefied. Then he adds minced flat-leaf parsley and oregano leaves and lets the flavors marry overnight.

Once the meat marinates, he sears it on a hot grill. After the steak rests for about four minutes, he slices it and plates it with the sauce, tomato and fried yuca wedges.