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Spice-Rubbed Grilled Flap Steak with Parsley Garlic Lemon Butter

  • Author: Taming of the Spoon
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4-5 servings 1x
  • Category: Dinner
  • Method: Grilled
  • Cuisine: American

Description

This grilled flap steak is tender and flavorful as fancier cuts of meat but less expensive and easier to grill. Topped with a compound butter of parsley, garlic, and lemon, this flap steak will become your new favorite cut of beef.


Ingredients

Scale

For the spice rub

  • 4 tablespoons kosher salt
  • 3 tablespoons ground ancho chili pepper
  • 2 tablespoons dried granulated garlic
  • 2 tablespoons sugar
  • 2 tablespoons ground cumin
  • 2 tablespoons coarsely ground black pepper
  • 1 tablespoon ground thyme

For the butter

  • 4 tablespoons unsalted butter, room temperature
  • 1 tablespoon finely minced parsley
  • 1 teaspoon finely minced garlic
  • 1 teaspoon fresh lemon zest

For the steak

  • 1 1/2 pounds beef flap meat, cut into pieces of even thickness if necessary
  • 1 teaspoon spice rub
  • Kosher salt
  • Freshly ground black pepper
  • Olive oil or canola oil for grilling

Instructions

For the spice rub

  1. Mix spices. Combine all the ingredients for the spice rub together in a small bowl. Mix together until all the spices are evenly distributed. Set aside.

For the butter

  1. Make butter. With a fork, mash butter with the parsley, garlic, and lemon zest in a small bowl until evenly mixed. Set aside.

For the steak

  1. Prep steak. Season the steak on both sides with 1 teaspoon of the spice rub, salt, and pepper. Lightly brush both sides of the steak with some oil.
  2. Cook steak. Prepare the grill. When the grill is hot, place the steak on the grill and cook for 8 to 10 minutes, turning every 2 minutes, until cooked to your liking. Transfer steak to a cutting board, spread 2 tablespoons of the butter on the steak, and then cover it with a sheet of aluminum foil. Let rest for 5 minutes.
  3. Serve. Thinly slice the steak against the grain, and top with additional butter as desired.

Notes

  • The spice rub will keep for several months stored in an airtight container.
  • Recipe for the spice rub adapted from A Cowboy in the Kitchen cookbook.

Keywords: flap steak recipe, grilled flap steak