Flap Steak Recipe (Juicy, Tender, and Weeknight-Friendly)
This Flap Steak Recipe uses a bold, savory marinade and quick, high-heat cooking for juicy, tender steak that works on the grill, in a cast iron skillet, or under the broiler. Perfect for tacos, fajitas, bowls, or a classic steak dinner.
Ingredients
- 2 pounds beef flap steak well-marbled, trimmed of excess hard fat and silverskin
- 1/3 cup soy sauce use low-sodium if desired; substitute tamari or coconut aminos for gluten-free
- 3 tablespoons olive oil or avocado/canola oil
- 2 tablespoons fresh lime juice about 1 lime; lemon juice can be substituted
- 2 tablespoons Worcestershire sauce
- 2 tablespoons brown sugar light or dark; or use honey or maple syrup
- 4 cloves garlic minced; or 1 teaspoon garlic powder in a pinch
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika or regular paprika
- 1 teaspoon ground cumin
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt go light; soy sauce is salty
- 1/4 teaspoon red pepper flakes optional, to taste
- fresh chopped cilantro or parsley for serving, optional
- lime wedges for serving, optional
- sliced red onion or pickled onions for serving, optional
- warm tortillas or cooked rice for tacos, fajitas, bowls, or serving alongside
Instructions
- Lay the beef flap steak on a cutting board. Trim any large, hard pieces of fat or silverskin, leaving some fat for flavor. Pat both sides very dry with paper towels to help the steak brown well.2 pounds beef flap steak
- In a medium bowl or large measuring cup, whisk together the soy sauce, olive oil, lime juice, Worcestershire sauce, brown sugar, minced garlic, onion powder, smoked paprika, cumin, black pepper, kosher salt, and red pepper flakes (if using) until well combined.1/3 cup soy sauce, 3 tablespoons olive oil, 2 tablespoons fresh lime juice, 2 tablespoons Worcestershire sauce, 2 tablespoons brown sugar, 4 cloves garlic, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1 teaspoon freshly ground black pepper, 1/2 teaspoon kosher salt, 1/4 teaspoon red pepper flakes
- Place the flap steak in a large zip-top bag or shallow glass dish. Pour the marinade over the steak, turning to coat evenly. Press out excess air and seal the bag. Refrigerate for at least 1 hour and up to 12 hours, turning once or twice if possible.2 pounds beef flap steak
- About 30 minutes before cooking, remove the marinating steak from the refrigerator and let it sit at room temperature while you preheat the grill or pan. This helps it cook more evenly.
- Preheat a gas or charcoal grill to high heat (about 450–500°F). Clean and oil the grates. Remove the steak from the marinade, letting excess drip off, and discard the marinade. Place the steak on the hottest part of the grill and cook for 3–4 minutes per side for medium-rare, depending on thickness, or until it reaches 130–135°F on an instant-read thermometer.2 pounds beef flap steak
- Heat a large cast iron skillet over medium-high to high heat until very hot. Add a small drizzle of oil if needed. Remove the steak from the marinade, letting excess drip off, and discard the marinade. Sear the steak for 3–4 minutes per side, or until it reaches 130–135°F for medium-rare. Cook in batches if necessary.2 pounds beef flap steak
- Transfer the cooked flap steak to a cutting board or platter. Tent loosely with foil and let rest for 8–10 minutes so the juices can redistribute.
- Locate the direction of the grain (the lines running through the meat). Turn the steak so you can cut perpendicular to those lines. Slice the steak into thin strips, about 1/4 inch thick, cutting firmly against the grain for maximum tenderness.
- Transfer the sliced steak to a serving platter. Sprinkle with chopped cilantro or parsley and squeeze fresh lime juice over the top. Serve with sliced or pickled red onions and warm tortillas or cooked rice for tacos, fajitas, bowls, or a simple steak dinner.fresh chopped cilantro or parsley, lime wedges, sliced red onion or pickled onions, warm tortillas or cooked rice
Notes
For best flavor and texture, marinate the flap steak for 4–6 hours and cook it quickly over high heat to medium-rare or medium. Always slice thinly against the grain to keep it tender. Leftovers store and reheat well and are excellent in tacos, fajitas, salads, and bowls. For a gluten-free version, use tamari or coconut aminos instead of soy sauce.
Nutrition
Calories: 350kcal
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