Grilled Honey Chili Flap Steak
Serves: 3
Isabella Feil
1 January 1970
Based on User reviews:
55
Spice
42
Sweetness
39
Sourness
37
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1 tbsp
Garlic Powder2 tsps
Chili Powder2 tsps
Mexican Oregano1 tsp
Salt1 tsp
Ground Black Pepper1 cup
Honey1 cup
Lime Juice (fresh)1 cup
Cilantro (chopped)3 cloves
Garlic2 tbsps
Vegetable Oil2 tbsps
Apple Cider Vinegar1 tsp
Ground CuminDirections:
1
Stir garlic powder, chili powder, Mexican oregano, 1 teaspoon salt, and 1 teaspoon black pepper together in a bowl
2
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
3
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
4
Cover with plastic wrap and refrigerate 1 to 2 hours
5
Separate mixture equally into two bowls; one for basting and one for serving
6
Preheat an outdoor grill for medium-high heat and lightly oil the grate
7
Cook steak on the preheated grill until smoke rises from the spice rub
8
Turn the meat and squeeze the juice from 2 lime halves over the steak
9
When the spice rub begins to smoke, turn the meat again
10
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
11
An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C)
12
Let meat rest for 5 minutes and chop against the grain into bite-size pieces
13
Spoon grilled meat into tortillas
14
Top with onion, lime juice, reserved honey-lime serving sauce, and queso fresco cheese