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Grilled Honey Chili Flap Steak

Grilled Honey Chili Flap Steak

Bryce Gifford

"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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8 h 35 m servings 738 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 738 kcal
  • 37%
  • Fat:
  • 31 g
  • 48%
  • Carbs:
  • 56.7g
  • 18%
  • Protein:
  • 57.8 g
  • 116%
  • Cholesterol:
  • 112 mg
  • 37%
  • Sodium:
  • 1486 mg
  • 59%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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.

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Read all reviews 3
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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...

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