Photo: Oxmoor House 
Hands-on Time
25 Mins
Total Time
25 Mins
Serves 4 (serving size: 3 1/2 ounces)

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.

How to Make It

Step 1

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.

Step 2

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

Step 3

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

Step 4

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

Step 5

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.

Step 6

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

Step 7

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.

Step 8

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

Step 9

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

Step 10

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

Step 11

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

Cooking Light Mad Delicious

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