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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



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


For the spice rub

  1. 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. 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. 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. 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. Thinly slice the steak against the grain, and top with additional butter as desired.


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.