Grilled Honey Chili Flap Steak with Smoky Char and Bold
Grilled Honey Chili Flap Steak is a sweet and spicy grilled beef dish packed with bold flavor.The honey caramelizes beautifully over high heat, creating a smoky crust.Chili adds balanced heat without overpowering the natural beef flavor.Flap steak becomes tender and juicy when sliced against the grain.The marinade enhances depth while keeping preparation simple.It’s perfect for grilling season, family dinners, or entertaining guests.
Ingredients
- 1½ lbs flap steak (sirloin flap or bavette)
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 3 cloves garlic, minced
- 1 teaspoon chili flakes (adjust to taste)
- 2 tablespoons olive oil
- Salt and black pepper to taste
Instructions
- In a bowl, whisk together honey, soy sauce, lime juice, garlic, chili flakes, smoked paprika, olive oil, salt, and pepper.
- Place the flap steak in a resealable bag or shallow dish. Pour marinade over the steak, ensuring it is fully coated. Refrigerate for 1–3 hours.
- Heat grill to medium-high (about 400–450°F). Lightly oil grates to prevent sticking.
- Remove steak from marinade and shake off excess. Grill for 4–5 minutes per side for medium-rare, depending on thickness.
- Transfer steak to a cutting board and let rest for 8–10 minutes.
- Slice thinly against the grain. Garnish with cilantro and serve with lime wedges.
Notes
- Do not over-marinate; honey can cause burning if left too long.
- Grill over high heat for caramelization.
- Resting is crucial for juicy results.
- Use a meat thermometer for accuracy (130–135°F for medium-rare).
- Slice thinly for maximum tenderness.
- Adjust chili flakes to control heat.
- Avoid pressing steak while grilling.
- Brush lightly with extra honey during final minute for glaze.