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


Credit: Oxmoor House

Recipe Summary test

25 mins
25 mins
Serves 4 (serving size: 3 1/2 ounces)


Ingredient Checklist


Instructions Checklist
  • Fire up a grill or grill pan over medium-high heat. You should be able to hover your hand a few inches above the grill surface for 5 seconds or so, but not more, before you'll need to pull away. That's hot enough.

  • Toast the chiles on the fire for about 1 minute, turning once. A little char is good; burned is not.

  • Pull the stem end off of the chiles, shake out most of the seeds, and grind the chiles in a food processor.

  • Add the sugar, salt, and garlic to the ground chiles in the processor bowl. Pulse until well combined.

  • Massage the steak deeply with the ancho rub. Flap meat is quite cavernous, so use your thumbs and fingers to press the rub into all the cracks and crevasses.

  • Spray a clean grill rag with cooking spray. Rub into the grill grates until they glisten.

  • Place the lime on the grill, cut sides down, and char for about 2 to 3 minutes before removing from the grill. Set aside in a small bowl.

  • Grill the steak, about 4 minutes on each side for medium-rare. Don't tinker with it. Allow for some uneven charring.

  • Transfer the steak to a cutting board to rest for 5 minutes.

  • Cut on a sharp bias, with your knife nearly parallel to the board, in very thin slices.

  • Squeeze the grilled lime halves over the sliced beef. Serve.


Cooking Light Mad Delicious

Nutrition Facts

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.