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cooked flap steak

Grilled Flap Steak

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Course Main Course

Ingredients
  

  • 1 ~2-3lbs full flap steak
  • 1/2 cup olive oil
  • 1/3 cup low-sodium soy sauce
  • 2 tbsp apple cider vinegar
  • 1/4 cup red wine
  • 2 tbsp lime or lemon juice
  • 2 tbsp Worcestershire sauce
  • 2 tbsp freshly brewed black coffee
  • 1 tbsp Dijon mustard
  • 2 cloves garlic, minced
  • 1/2 tsp cracked black pepper

Instructions
 

  • Combine all of the ingredients aside from the steak. Place the steak in a large zip-top bag or a glass dish with a tight-fitting lid. Cover it with the marinade and let it rest for 8 to 24 hours.
  • Take the meat out of the refrigerator and let it come to room temperature. Start the grill and bring it up to medium heat. Oil the grate.
  • Shake off excess marinade, then place the steak on the grill. Cook for about 5 minutes per side. Aim for a maximum internal temperature of 130 degrees F, or medium rare. Take the steak off when it reaches 125 degrees F since the temperature will rise another 5 degrees while resting.
  • Discard the marinade or boil it for at least 10 minutes to thicken and sterilize it before serving it as a sauce.

Notes

Cover the steak while it’s resting so it remains juicy.
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