Name: Grilled Honey Chili Flap Steak recipe
Ingredients: 1 tablespoon garlic powder;2 teaspoons chili powder;2 teaspoons Mexican oregano;1 teaspoon salt;1 teaspoon ground black pepper;2 pounds flap steak, trimmed of fat;¼ cup honey;¼ cup fresh lime juice;¼ cup chopped cilantro;2 chipotle peppers, diced;3 cloves garlic;2 tablespoons vegetable oil;2 tablespoons apple cider vinegar;2 tablespoons chipotle mustard;1 teaspoon ground cumin;½ teaspoon salt;½ teaspoon ground black pepper;2 limes, halved;4 flour tortillas;½ red onion;¼ cup crumbled queso fresco cheese, or to taste

All Recipes Meat and Poultry Recipes Beef Steaks

Ingredients

1 tablespoon garlic powder 2 teaspoons chili powder 2 teaspoons Mexican oregano 1 teaspoon salt 1 teaspoon ground black pepper 2 pounds flap steak, trimmed of fat ¼ cup honey ¼ cup fresh lime juice ¼ cup chopped cilantro 2 chipotle peppers, diced 3 cloves garlic 2 tablespoons vegetable oil 2 tablespoons apple cider vinegar 2 tablespoons chipotle mustard 1 teaspoon ground cumin ½ teaspoon salt ½ teaspoon ground black pepper 2 limes, halved 4 flour tortillas ½ red onion ¼ cup crumbled queso fresco cheese, or to taste

Nutrition Info

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 servingSize: - sodium: 1485.8 mg sugar: 20.5 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

4 servings

Recipe Note

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.

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