Grilled Honey Chili Flap Steak Recipe

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.

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.

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

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.

Spoon grilled meat into tortillas. Top with onion lime juice reserved honey-lime serving sauce and queso fresco cheese.