Chef johns grilled flap steak –Indulging in a delightful culinary experience doesn’t always have to break the bank. This Southwest Flap Steak recipe offers a deliciously robust flavor profile while being budget-friendly. Perfect for gatherings or a hearty family dinner, this dish will impress even the most discerning palates.
Southwest Flap Steak
This succulent Southwest Flap Steak is marinated to perfection, allowing the rich spices to permeate the meat, resulting in a flavorful and tender dish. Serve it with your favorite sides for a complete meal.
Ingredients
- 1 ½ to 2 pounds flap steak
- ¼ cup olive oil
- 2 tablespoons lime juice
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- In a bowl, combine olive oil, lime juice, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper. Whisk until well blended.
- Place the flap steak in a large resealable plastic bag or shallow dish and pour the marinade over the steak. Seal the bag or cover the dish, then refrigerate for at least 2 hours or overnight for maximum flavor.
- Preheat your grill to medium-high heat. Remove the steak from the marinade and discard any remaining marinade.
- Grill the flap steak for about 4-6 minutes per side, depending on the thickness, for medium-rare. Use a meat thermometer to check, aiming for 130°F (54°C).
- Once cooked, remove the steak from the grill and let it rest for 5 minutes. This allows the juices to redistribute, ensuring a juicy result.
- Slice the steak against the grain into thin strips for optimal tenderness. Serve garnished with chopped fresh cilantro.
This Southwest Flap Steak pairs wonderfully with a side of roasted vegetables, grilled corn, or a fresh salad. Enjoy this adventurous dish that brings bold flavors to your dining table without straining your budget.