Best 5 Grilled Honey Chili Flap Steak Recipes

**Grilled Honey Chili Flap Steak: A Flavorful Journey for Your Taste Buds**

Savor the delectable Grilled Honey Chili Flap Steak, a dish that tantalizes your taste buds with its perfect harmony of sweet, savory, and spicy flavors. Marinated in a delightful blend of honey, soy sauce, garlic, and aromatic spices, the flap steak is grilled to perfection, resulting in a tender and juicy texture that melts in your mouth. The honey-chili glaze adds a luscious sheen and an irresistible caramelized crust, elevating the steak to a culinary masterpiece. This recipe also includes a refreshing cucumber salad with a tangy vinaigrette dressing, a delightful side dish that complements the richness of the steak. For a complete meal, try the accompanying recipes for fluffy mashed potatoes and a vibrant green salad, offering a well-balanced and satisfying dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

CHEF JOHN'S GRILLED FLAP STEAK

Chef John's Grilled Flap Steak image

While it did make for some extremely tasty Asian-style lettuce wraps, you can use flap meat in so many other wonderful ways. You should try this in tacos or Philly cheese steak. I used the grilled meat with lettuce, carrots, red onions, chopped peanuts, and cilantro leaves to make a salad. For the dressing I combined the reserved meat juices, sambal, fish sauce, and rice vinegar to taste. I didn't measure anything, and neither should you.

Provided by Chef John

Categories Meat and Poultry Recipes Beef Steaks

Time 4h15m

Yield 4

Number Of Ingredients 8

Ingredients

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
1 pinch cayenne pepper, or more to taste
1 pinch salt
2 pounds flap steak, trimmed of fat

Steps:

Whisk curry paste, fish sauce, rice vinegar, coconut milk, black pepper, cayenne pepper, and salt together in a large shallow glass or ceramic bowl. Add the flap steak and turn to evenly coat. Cover the bowl 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 for high heat and lightly oil the grate.
Cook 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 F (54 degrees C). Transfer meat to a plate to rest for at least five minutes before slicing against the grain.

Nutrition Facts : Calories 380.1 calories, Carbohydrate 2 g, Cholesterol 102.2 mg, Fat 23.3 g, Fiber 0.2 g, Protein 51.1 g, SaturatedFat 8.2 g, Sodium 831.5 mg, Sugar 0.3 g

PERFECTLY GRILLED STEAK

Perfectly Grilled Steak image

Get Bobby Flay's secret to Perfectly Grilled Steak using any cut and seasoning with just salt and pepper with his recipe from Food Network Magazine.

Provided by Bobby Flay

Time 30m

Yield 4 servings

Number Of Ingredients 3

Ingredients

4 1 1/4-to-1 1/2-inch-thick boneless rib-eye or New York strip steaks (about 12 ounces each) or filets mignons (8 to 10 ounces each), trimmed
2 tablespoons canola or extra-virgin olive oil
Kosher salt and freshly ground pepper

Steps:

About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.

CHILI FLANK STEAK

Chili Flank Steak image

I started making this recipe when we moved from Idaho to Kentucky. It gets so hot here that we use our outdoor grill as often as possible to keep the kitchen cool. My husband loves this juicy steak and its tasty sauce. I like that I can have it ready to marinate in no time. -Karma Henry, Glasgow, Kentucky

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4-6 servings.

Number Of Ingredients 8

Ingredients

2/3 cup packed brown sugar
2/3 cup V8 juice
2/3 cup soy sauce
1/2 cup olive oil
4 garlic cloves, chopped
2 tablespoons chili powder
1/4 teaspoon ground cumin
1 beef flank steak (about 1-1/2 pounds)

Steps:

In a bowl, combine the first seven ingredients. Pour half of the marinade into a shallow dish; add the steak and turn to coat. Cover and refrigerate for 8 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade., Drain and discard marinade from steak. Grill steak, covered, over medium-hot heat for 6-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with reserved marinade.

Nutrition Facts :

STEAK CHILI

Steak Chili image

A hearty version of chili with steak instead of hamburger.

Provided by BECOTTE

Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes

Yield 6

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
2 pounds steak - cut into 1 inch cubes
2 onions, chopped
3 cloves garlic, minced
1 green chile pepper
2 tablespoons chili powder
1 tablespoon ground cumin
1 ½ teaspoons ground cayenne pepper
2 (29 ounce) cans diced tomatoes
1 (15 ounce) can kidney beans, drained

Steps:

In a large pot over medium high heat, combine the oil and steak and saute for about 5 minutes, or until steak is browned. Add the onions, garlic and chile pepper and saute for another 5 minutes, or until the onions are translucent.
Add the chili powder, cumin, cayenne pepper, tomatoes and kidney beans. Reduce heat to low, cover and simmer for about one hour. Remove cover and simmer for another 30 minutes, or until you've reached your desired thickness.

Nutrition Facts : Calories 515.1 calories, Carbohydrate 26.3 g, Cholesterol 101.3 mg, Fat 28.3 g, Fiber 8.3 g, Protein 36.1 g, SaturatedFat 9.8 g, Sodium 894.8 mg, Sugar 8.9 g

GRILLED LIME-MARINATED FLANK STEAK WITH CHIPOTLE-HONEY SAUCE

Grilled Lime-Marinated Flank Steak With Chipotle-Honey Sauce image

The flank is not the tenderest cut of beef, but it may be the most flavorful. To make it tenderer, I marinate it and slice it against the grain very thin on the bias after cooking it. So what you start with is very thin steak, and what you end up with is large thin slices of char-flavored meat that resembles roast beef. The acid in the lime marinade is very complementary to the char flavor of the meet. Marinated it anywhere from 4 to 6 hours: Any longer than that, and the lime juice will actually cook the steak, leaving you with gray meat. Recipe adapted from Chris Schlesinger Adopted 9/06

Provided by SharleneW

Categories Weeknight

Time 5h10m

Yield 4-6 serving(s)

Number Of Ingredients 18

Ingredients

2 1/2 lbs flank steaks, choice grade
1 canned chipotle chile, chopped
2 garlic cloves, chopped
1 tablespoon chopped cilantro
1/4 cup vegetable oil
10 tablespoons freshly squeezed lime juice (about 5 limes)
3 canned chipotle chiles, pureed
1/4 cup honey
2 tablespoons peanut oil
2 tablespoons balsamic vinegar
2 tablespoons brown mustard
1/2 cup freshly squeezed lime juice (about 4 limes)
2 garlic cloves
1 teaspoon ground cumin
2 tablespoons chopped fresh cilantro
1 teaspoon salt
fresh cracked black pepper, to taste
4 slices crusty French bread, cut at an angle

Steps:

TO MARINATE STEAK: Place the steak in a large dish or baking pan.
Mix together the chipotle, garlic, cilantro, vegetable oil, and lime juice in a bowl and pour over the steak.
Cover, and marinate in the refrigerator for 4 to 6 hours (do not marinate longer), turning occasionally.
Prepare the grill.
FOR SAUCE: Combine the chipotles, honey, peanut oil, vinegar, mustard, lime juice, garlic, and cumin in a blender or food processor and puree until smooth.
Stir in the cilantro and season with salt and pepper to taste.
TO PREPARE STEAK: Remove the steak and season with salt and pepper.
Grill over high heat for about 5 minutes on each side for medium-rare, 7 minutes on each side for medium, or to the desired doneness.
Remove the steak from the grill and let it rest for about 4 minutes.
With a sharp knife, thinly slice the steak across the grain and at a sharp angle.
TO SERVE: Serve the steak on top of a slice of the French bread and accompany each serving with several tablespoons of the sauce.

Nutrition Facts : Calories 943.9, Fat 45.3, SaturatedFat 13, Cholesterol 192.8, Sodium 1711.8, Carbohydrate 65.7, Fiber 2.9, Sugar 23.9, Protein 69.1

Tips:

Choose the right flank steak: Look for a flank steak that is about 1 1/2 to 2 pounds and has a uniform thickness. The steak should also be well-marbled, which will help it stay tender during grilling.
Marinate the flank steak: Marinating the flank steak in a flavorful marinade for at least 30 minutes will help tenderize it and infuse it with flavor. You can use a variety of marinades, but a simple one made with olive oil, soy sauce, garlic, and ginger is a great option.
Grill the flank steak over high heat: Flank steak is a thin cut of meat, so it cooks quickly over high heat. Grill the steak for 5-7 minutes per side, or until it reaches an internal temperature of 135 degrees Fahrenheit for medium-rare.
Let the flank steak rest before slicing: After grilling, let the flank steak rest for 5-10 minutes before slicing. This will help the juices redistribute throughout the steak, making it more tender and flavorful.
Serve the flank steak with your favorite sides: Grilled flank steak can be served with a variety of sides, such as rice, potatoes, or vegetables. You can also top the steak with a flavorful sauce, such as a chimichurri sauce or a honey chili sauce.

Conclusion:

Grilled honey chili flank steak is a delicious and easy-to-make meal that is perfect for a weeknight dinner or a backyard barbecue. The flank steak is marinated in a flavorful marinade and then grilled over high heat until it is cooked to perfection. The steak is then served with a sweet and spicy honey chili sauce that is sure to please everyone at the table.