Description
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.
Ingredients
Scale
- 1 skirt (flap, hanger or flank stead will also do)
- 2 tablespoons olive oil
- Kosher salt
- freshly ground pepper
- Rub Grub (Sarah’s addition)
Instructions
- Place the steak in a nonreactive baking dish.
- Brush both sides with the oil and season generously with salt and pepper (and Rub Grub).
- Cover with plastic wrap and refrigerate for at least 1 hour or up to 6 hours.
- Remove the steak from the refrigerator and let stand at room temperature for about 45 minutes.
- 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.
- 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 1 1/2 minutes.
- 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.
- Transfer the steak to a platter and let rest, loosely covered, for about 5 minutes.
- Cut the steak across the grain and on the diagonal into the slices and about 1/2 inch (12mm) thick.
- Arrange toppings and heat soft tacos and serve!
- Prep Time: 6 hours
- Cook Time: 10 mins