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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Chisoul More
more-chisoul@hotmail.co.ukThis recipe is a must-try for any steak lover. The honey chili marinade is amazing and the steak is cooked to perfection. I will definitely be making this again.
Amr Abdelsalam
amra@gmail.comI served the steak with a side of grilled vegetables and it was a perfect meal. The steak was so flavorful that it didn't even need a sauce.
M Anees Mazhar
m.mazhar53@gmail.comI grilled the steak over charcoal instead of gas and it gave it a smoky flavor that was out of this world. I highly recommend grilling the steak over charcoal if you can.
Chidinma Amajo
chidinma-amajo25@yahoo.comI marinated the steak for 24 hours instead of 12 and it was incredibly tender and flavorful. I would definitely recommend marinating the steak for longer if you have the time.
Raju Jung Xettri
r_xettri@yahoo.comI'm not a big fan of chili, so I omitted it from the marinade. The steak still had a nice flavor, but it wasn't as spicy as I expected.
emmy worku
emmy_worku32@gmail.comI added some chopped pineapple to the marinade and it gave the steak a tropical twist. It was a nice change from the traditional honey chili flavor.
Waqas Tarer
w96@yahoo.comI substituted brown sugar for the honey and it turned out great! The steak had a slightly caramelized flavor that was delicious.
Mithal Bheel
bheel@yahoo.comThis recipe is a keeper! I've made it several times and it always turns out perfectly. The honey chili marinade is amazing and the steak is always cooked to perfection. My friends and family love it.
Marvin Young
my33@gmail.comI followed the recipe exactly and the steak came out tough and overcooked. I'm not sure what went wrong.
Ram Lal
ram_l21@hotmail.frI tried this recipe last night and it was a hit! The steak turned out so flavorful and juicy. My family loved it.
Romel M12
m12_romel43@gmail.comThis grilled honey chili flap steak was an absolute delight! The marinade infused the steak with a perfect blend of sweet and savory flavors, and the char from the grill added an irresistible smoky touch. The meat was cooked to a perfect medium-rare,