Ancho-Rubbed Beef Flap
You're likely familiar with skirt and flank steaks. This is better. Flap, from the bottom sirloin, makes butchers and cooks smile because its tenderness-to-flavor ratio is ideal. Almost-high heat will facilitate the crust you need while allowing the steak to develop a more end-to-end "eye." The sugar-salt-chile rub becomes an irresistible crust on this now on-the-radar cut. Serve this with First-Cut Salsa Fresca and Maria's Cilantro Cebollas.
Recipe by Oxmoor House October 2014
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Credit:
Oxmoor House
Recipe Summary
Ingredients
Directions
Source
Cooking Light Mad Delicious
Nutrition Facts
Per Serving:
215 calories; fat 9.3g; saturated fat 2.5g; mono fat 3.5g; poly fat 0.7g; protein 25g; carbohydrates 7g; fiber 2g; cholesterol 73mg; iron 3mg; sodium 305mg; calcium 39mg.