I was searching for a recipe to use the "flap meat" that I purchased. No luck, I guess it might be a cut that's indigenous to SoCal (San Diego), but man! did this marinade do the perfect work, with just a few alterations, as suggested. I used a combo of fresh lime & orange juice, minced garlic (from a jar!), cumin and hot mexican chili powder. The flap steak is a very thin cut used especially for carne asada and it came out so tender I could hardly believe it! I marinaded for about 2-1/2 hrs and we grilled it for about 5 min per side. After cooking, I sliced it into strips and served with flour tortillas, refried beans, sliced avocado and sauteed onions & jalapenos. Yummy yum yum!
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I was searching for a recipe to use the "flap meat" that I purchased. No luck, I guess it...