THE FORGOTTEN CUT WITH HOMEMADE BROCCOLI CHEESE CASSEROLE

We’re cooking The Forgotten Cut—flap steak seared on the Blackstone—and serving it with a homemade broccoli cheese rice casserole made completely from scratch. This affordable butcher’s cut delivers a rich beef flavor and a tender, juicy center when it’s cooked properly and sliced against the grain. Flap steak may not receive the attention that ribeye, New York strip, or filet gets, but that’s exactly why we call it The Forgotten Cut. We gave ours a good sear on the Blackstone, cooked it rare to our preferred temperature, rested it, and sliced it thinly against the grain. Alongside it, Sunshine made a creamy homemade broccoli cheese rice casserole with fresh broccoli, chicken-broth rice, a homemade cheese sauce, and a golden cheesy topping. No canned soup needed. If you enjoy real homemade food without the professional-chef nonsense, subscribe to Y’all Hungry. Let us know in the comments whether you’ve ever cooked flap steak and what internal temperature you prefer. THE FORGOTTEN CUT — BLACKSTONE FLAP STEAK Steak: Flap steak, also called sirloin flap or flap meat Blackstone Cooking Method: 1. Season the flap steak evenly on every side. 2. Place it on the hot Blackstone and sear the first side for approximately 7 minutes. 3. Flip and cook the second side for approximately 7 minutes. 4. Flip it once more and cook for approximately 2 additional minutes. 5. We pulled ours when the center reached 117°F because we prefer a rarer center. 6. For a brighter pink center and slightly more doneness, we recommend aiming closer to 120–125°F before accounting for any carryover cooking. 7. Let the steak rest before slicing. 8. Slice it thinly against the grain for the most tender bite. Always cook according to your preferred doneness and food-safety requirements. The USDA recommends cooking whole beef steaks to at least 145°F followed by a minimum 3-minute rest. HOMEMADE BROCCOLI CHEESE RICE CASSEROLE Serves: 6–8 Pan: 9×13-inch casserole dish Oven: 375°F Ingredients Rice and Broccoli: 1½ cups uncooked long-grain white rice 3 cups chicken broth 2 tablespoons butter 3 cups broccoli florets, chopped bite-size Homemade Cheese Sauce: 3 tablespoons butter 3 tablespoons all-purpose flour 2 cups whole milk ½ teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon salt ½ teaspoon black pepper 1½ cups freshly shredded sharp cheddar 1 cup freshly shredded Monterey Jack or pepper jack 2 slices American cheese, torn into pieces, optional Cheesy Topping: 1½ cups freshly shredded sharp cheddar ½ cup freshly shredded Monterey Jack or pepper jack Kinder’s Italian Panko Breadcrumbs, optional Another topping of your choice, optional Instructions 1. Rinse the rice until the water runs mostly clear. 2. Bring 3 cups chicken broth and 2 tablespoons butter to a boil. Stir in the rice, cover, reduce the heat to LOW, and simmer for 15–18 minutes or until tender. Remove it from the heat, leave it covered for 5 minutes, and then fluff it with a fork. 3. Steam or blanch the chopped broccoli for 2–3 minutes. It should remain bright green and slightly firm because it will finish cooking in the oven. Drain it very well. 4. Melt 3 tablespoons butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute without browning. 5. Slowly whisk in the whole milk. Add the garlic powder, onion powder, salt, and black pepper. Cook for 3–5 minutes, stirring frequently, until thickened and creamy. 6. Reduce the heat to LOW. Gradually stir in 1½ cups sharp cheddar and 1 cup Monterey Jack or pepper jack. Add the American cheese if desired. Stir just until smooth and melted, then remove it from the heat. Do not boil the cheese sauce. 7. Lightly butter a 9×13-inch casserole dish. Combine the cooked rice, broccoli, and cheese sauce, folding everything together until evenly coated. Spread the mixture inside the prepared dish. 8. Combine the remaining 1½ cups sharp cheddar with the remaining ½ cup Monterey Jack or pepper jack. Spread all 2 cups evenly over the casserole. Add a light sprinkle of Kinder’s Italian Panko Breadcrumbs if desired. 9. Bake uncovered at 375°F for 20–25 minutes, until hot and bubbling around the edges. 10. For a browned, bubbly top, broil for 1–3 minutes at the end. Watch it closely because it can burn quickly. 11. Let the casserole rest for 5–10 minutes before serving so the homemade cheese sauce can settle into the rice. Real food. Real chaos. Real good times. #FlapSteak #BlackstoneRecipes #BroccoliCheeseCasserole #SteakDinner #HomemadeCooking #CastIronCooking #YallHungry