The Steak Bomb With Flap Steak Scallions and Salami Cheese Crisps Recipe

Ingredients

• For the Flavor Base:
• 2 red bell peppers, stemmed, seeded and cut into 1-inch chunks
• 2 medium onions, peeled and roughly diced
• 1 head of garlic, peeled
• 50 grams soy sauce
• 75 grams fish sauce, such as Red Boat
• 150 grams dry white wine
• 10 grams smoked paprika
• For the Steak:
• 1 whole Beef Flap steak (about 3 pounds 8 ounces; see note)
• For the Beef-Fat Oil:
• Reserved Beef Fat and Trim (from above)
• 110 grams extra-virgin olive oil
• For the Peppers and Onions:
• Reserved Flavor Base
• 1/2 batch Rendered Beef Fat Oil
• 100 grams ketchup
• 100 grams brown mustard
• 100 grams rice vinegar
• 6 red bell peppers, stemmed, seeded, and thinly sliced
• 4 large sweet onions, peeled and thinly sliced
• 3 grams kosher salt
• For the Charred Scallions:
• 3 bunches scallions, washed and root ends trimmed
• Coarse salt, for seasoning
• For the Cheese-and-Salami Crisps:
• 7 thick slices provolone chees
• 21 small slices salami
• Soft Bread Salami Rolls, split

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