If you read my post on New Years resolutions a few weeks ago you’ll know that one of them was to eat less meat. I also made myself sound like a saint for not eating red meat.
It’s true. I don’t eat a lot of red meat. I’m talking maybe once or twice a year. So yes, I am still a saint, thank you very much.
This marinade is all the things I love: cilantro, red onion, lime, garlic etc… and I use it for chicken as well, but the flap steak is a perfect vehicle for those flavahs. You can read about why I usually choose flap steak vs. skirt steak in this article.
- 1/4 large red onion
- 4 cloves garlic, peeled
- 1 large lime, zested and juiced
- 1 large handful cilantro, (about 2-1/2 cups chopped)
- 1 tsp red chili flakes
- 3-4 Tbsp olive oil
- Kosher salt
- Fresh ground black pepper
- In a food processor, add onion, garlic, lime juice and zest, cilantro and chili flakes. Pulse a few times until loose and garlic is chopped.
- With the food processor running, drizzle in olive oil in 15-20 seconds. Set aside.
- In a large dish, layer down about 1/4 cup of marinade and put first cut of meat on top. Season heavily with salt and pepper (don't be shy). Layer with more marinate spreading evenly over the cut of meat. Layer again with meat and season with S&P and more marinade. Do so with each piece of meat, seasoning and covering with marinade as you go.
- Cover and refrigerate for 3-5 hours.
- To Cook: Heat grill to high heat about 500-600 degrees. Lay meat on grill and cook about 2-3 minutes on each side, depending on how thick your meat is. Mine was about 1/2-1 inch thick. Cut against the grain after letting it rest for about 3-5 minutes. Enjoy in flour tortillas with cabbage, salsa, avocado and sour cream.
- makes enough marinade for about 8-10 lbs of meat