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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Recipe Summary

prep:
20 mins
cook:
10 mins
additional:
8 hrs 5 mins
total:
8 hrs 35 mins
Servings:
4
Yield:
4 servings
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Ingredients

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

Directions

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.

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  • 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
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Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/04/2016
Very tasty and full of flavor. I actually used this seasoning on both thinly sliced flank steak and pork. It is so much easier if you visit an area Mexican Grocer and buy the meat already thinly cut from the meat counter. These were very good. We grilled for a bit then popped in the oven in a foil-covered pan. We cut slits in the foil and let it bake on 275 for about a hour so that the meat would get even more tender. We served on warm tortillas with cotija cheese green onions cilantro refried beans and salsa. Yummy Read More
(1)
6 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/04/2016
Very tasty and full of flavor. I actually used this seasoning on both thinly sliced flank steak and pork. It is so much easier if you visit an area Mexican Grocer and buy the meat already thinly cut from the meat counter. These were very good. We grilled for a bit then popped in the oven in a foil-covered pan. We cut slits in the foil and let it bake on 275 for about a hour so that the meat would get even more tender. We served on warm tortillas with cotija cheese green onions cilantro refried beans and salsa. Yummy Read More
(1)
Rating: 4 stars
06/08/2014
This is an easy dish to cook. All the prep is done ahead of time. Combination of rub and sauce is good. The sauce is a bit sweet when eating it on the meat but that is entirely optional and dependent on personal taste. The toughest part of cooking was that the pieces is steak I bought were cut in a wide variety of sizes so cooking it evenly was a challenge. Read More
Rating: 5 stars
11/05/2017
I didn't have the chipotle mustard so I took 2 tablespoons of yellow mustard and added 1/8 teaspoon of chipotle chili powder and mixed it together. It was appropriately spicy and worked great as a substitute. I also didn't add the chipped chipotles simply because I didn't have any and the sauce was very tasty. I've saved this recipe to use again and again. Read More
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Rating: 5 stars
05/28/2020
Great flavor! Read More
Rating: 5 stars
10/21/2014
Really good! Read More
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