Soft Tacos with Barbeque Flap Steak
Recipe Type: Main Course
Prep Time: 
Cook Time: 
Total Time: 
Serves: 6-8
Leave it to Texas to take a product like "Rub Grub" and combine it with a "flap" steak for an amazing meld of Mexican soft taco deliciousness.
  • 1 skirt (flap, hanger or flank stead will also do)
  • 2 tablespoons olive oil
  • Kosher salt
  • freshly ground pepper
  • Rub Grub (Sarah's addition)
  1. Place the steak in a nonreactive baking dish.
  2. Brush both sides with the oil and season generously with salt and pepper (and Rub Grub).
  3. Cover with plastic wrap and refrigerate for at least 1 hour or up to 6 hours.
  4. Remove the steak from the refrigerator and let stand at room temperature for about 45 minutes.
  5. Prepare a charcoal or gas grill for direct-heat grilling over high heat, or preheat a cast-iron stove top grill pan over high heat.
  6. Place the steak on the grill rack over the hottest part of the fire or in the grill pan, and cook without moving it for about 1½ minutes.
  7. Turn and cook until an instant-read thermometer inserted into the steak registers 130º-135ºF (54º-57ºC) for medium-rare, 1-3 minutes more, or to your desired doneness.
  8. Transfer the steak to a platter and let rest, loosely covered, for about 5 minutes.
  9. Cut the steak across the grain and on the diagonal into the slices and about ½ inch (12mm) thick.
  10. Arrange toppings and heat soft tacos and serve!
Recipe by Honest Cooking at