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
- 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
- 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
- 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.
- 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.
- 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.
