Skip to main content New<> this month
Get the Allrecipes magazine

Grilled Honey Chili Flap Steak

Rated as 4.6 out of 5 Stars
81

"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."
Added to shopping list. Go to shopping list.

Ingredients

8 h 35 m servings 738
Original recipe yields 4 servings

Directions

{{model.addEditText}} Print
  1. 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.
  2. 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.
  3. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  4. 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.
  5. Spoon grilled meat into tortillas. Top with onion, lime juice, reserved honey-lime serving sauce, and queso fresco cheese.

Nutrition Facts


Per Serving: 738 calories; 31 56.7 57.8 112 1486 Full nutrition

Explore more

Reviews

Read all reviews 4
Most helpful
Most positive
Least positive
Newest

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 ...

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...

Really good!

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 d...