GRILLED HONEY CHILI FLAP STEAK
Flap meat, also called 'ranchera' or 'carne asada' meat, is a cheap and flavorful cut that is a staple in Mexican cooking. If you can't find flap meat then you can substitute a pounded-out flank steak.
Provided by Bryce Gifford
Categories Meat and Poultry Recipes Beef Steaks
Time 8h35m
Yield 4
Number Of Ingredients 21
Steps:
- Stir garlic powder, chili powder, Mexican oregano, 1 teaspoon salt, and 1 teaspoon black pepper together in a bowl. Sprinkle garlic powder mixture over both sides of flap steak, pat rub into meat, wrap steak in plastic wrap, and refrigerate for at least 8 hours or overnight.
- Whisk honey, lime juice, cilantro, chipotle peppers, garlic, vegetable oil, apple cider vinegar, chipotle mustard, cumin, 1/2 teaspoon salt, and 1/2 teaspoon black pepper together in a bowl. Cover with plastic wrap and refrigerate 1 to 2 hours. Separate mixture equally into two bowls; one for basting and one for serving.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Cook steak on the preheated grill until smoke rises from the spice rub. Turn the meat and squeeze the juice from 2 lime halves over the steak. When the spice rub begins to smoke, turn the meat again. Brush the refrigerated honey-lime basting sauce onto both sides of the steak and cook steak to your desired degree of doneness, 8 to 10 minutes per side for medium. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let meat rest for 5 minutes and chop against the grain into bite-size pieces.
- Spoon grilled meat into tortillas. Top with onion, lime juice, reserved honey-lime serving sauce, and queso fresco cheese.
Nutrition Facts : Calories 738 calories, Carbohydrate 56.7 g, Cholesterol 111.6 mg, Fat 31 g, Fiber 4.4 g, Protein 57.8 g, SaturatedFat 9.8 g, Sodium 1485.8 mg, Sugar 20.5 g
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Heather Arnott
[email protected]I'm not a fan of grilling, so I made this recipe in a skillet on the stovetop. It turned out great! The steak was cooked perfectly and the sauce was delicious.
Edward Harrison
[email protected]I had some trouble finding flap steak, so I used skirt steak instead. It turned out great! The steak was tender and flavorful.
Mujiv Sk
[email protected]This recipe was a bit too spicy for me, but my husband loved it. I think next time I'll use less chili sauce.
Joy Anyanwu
[email protected]I'm not a big fan of honey, but I loved this recipe. The chili sauce balances out the sweetness of the honey perfectly. The steak was also cooked perfectly.
Romie Bridgelal
[email protected]This recipe is a great way to use up leftover steak. I made it with a flank steak that I had grilled the night before, and it turned out great. The sauce is also very versatile, and can be used on other types of meat or vegetables.
Safiyo Samater
[email protected]I made this recipe for a party and it was a huge success! Everyone loved the steak and the sauce. I will definitely be making this again.
thabo mvelase
[email protected]This recipe was easy to follow and the results were amazing! The steak was cooked perfectly and the sauce was delicious. I will definitely be making this again.
M Rafiqsahil
[email protected]I've made this recipe several times now and it's always a hit. The steak is always tender and juicy, and the honey chili sauce is the perfect balance of sweet and spicy.
Henry Williams
[email protected]This honey chili flap steak is a keeper! The flavors are bold and delicious, and the steak is cooked perfectly. I will definitely be making this again.