Rating: 5 stars
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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.


Recipe Summary

20 mins
10 mins
8 hrs 5 mins
8 hrs 35 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Dry Rub:


Instructions Checklist
  • 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

738 calories; protein 57.8g; carbohydrates 56.7g; fat 31g; cholesterol 111.6mg; sodium 1485.8mg. Full Nutrition