Try this Maggie Unzueta recipe, or contribute your own.
- Carbohydrate 5.5012500016877 g
- Cholesterol 0 mg
- Fat 108.995317811595 g
- Fiber 1.31290002462066 g
- Protein 1.02897500086718 g
- Saturated Fat 14.0798775402462 g
- Serving Size 1 1 Serving (490g)
- Sodium 25.0311432393314 mg
- Sugar 4.18834997706704 g
- Trans Fat 5.33461401508749 g
- Calories 982 calories
Step-by-step
- Add all ingredients to a resealable plastic bag.
- Let the meat sit in the marinade in the fridge for at least 4 hours. Overnight is best.
- Take meat out of the fridge and let it rest for a few minutes before placing on the grill.
- Heat grill to medium heat 350 degrees F.
- Place meat on grill.
- Cover it up, making sure the heat doesn't go past 350 F.
- Cook 10-15 minutes on each side, depending on the thickness and desired wellness.
- Touch it with your tongs and make sure the meat bounces back. Or, you can stick it with a cheap meat thermometer.
- Let the meat rest for 10 minutes in a foil tent before slicing as thinly as possible.
Allowing flap steak to marinate for a minimum of four hours transforms the dense muscle fibers by breaking them down with citrus acid from fresh limes. Combining ground cumin, paprika, oregano, and finely minced garlic directly in the oil base creates a cohesive lipid carrier that distributes fat-soluble aromatic compounds evenly across the meat surface. Extending this refrigeration window to overnight deepens the flavor penetration without over-curing the protein. Tempering the meat on the counter for twenty minutes prior to cooking prevents the cold interior from seizing when exposed to direct heat. Maintaining the grill at a steady 350 degrees Fahrenheit ensures the exterior develops a savory crust before the interior overcooks. Monitoring internal doneness with a digital thermometer removes guesswork, targeting roughly 130 degrees Fahrenheit for medium-rare results. Tongs provide tactile feedback during the grill process, yielding a firm resistance when touched once the protein reaches optimal doneness. Resting the grilled steak beneath a loose foil tent for ten full minutes allows internal juices to redistribute evenly throughout the muscle matrix rather than escaping onto the cutting board. Slicing the protein across the grain rather than parallel to it shortens the muscle fibers, producing a tender bite on the plate. Swapping flap steak for flank steak requires identical cooking durations, though skirt steak cooks significantly faster due to its thinner profile and higher fat content.
