- Dry Rub:
- 1 tablespoon garlic powder
- 2 teaspoons chili powder
- 2 teaspoons Mexican oregano
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 pounds flap steak, trimmed of fat
- 1/4 cup honey
- 1/4 cup fresh lime juice
- 1/4 cup chopped cilantro
- 2 chipotle peppers, diced
- 3 cloves garlic
- 2 tablespoons vegetable oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons chipotle mustard
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 limes, halved
- 4 flour tortillas
- 1/2 red onion
- 1/4 cup crumbled queso fresco cheese, or to taste
Stir garlic powder, chili powder, Mexican oregano, 1 teaspoon salt, and 1 teaspoon black pepper together in a bowl. Sprinkle garlic powder mixture over both sides of flap steak, pat rub into meat, wrap steak in plastic wrap, and refrigerate for at least 8 hours or overnight.
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Whisk honey, lime juice, cilantro, chipotle peppers, garlic, vegetable oil, apple cider vinegar, chipotle mustard, cumin, 1/2 teaspoon salt, and 1/2 teaspoon black pepper together in a bowl. Cover with plastic wrap and refrigerate 1 to 2 hours. Separate mixture equally into two bowls; one for basting and one for serving.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Cook steak on the preheated grill until smoke rises from the spice rub. Turn the meat and squeeze the juice from 2 lime halves over the steak. When the spice rub begins to smoke, turn the meat again. Brush the refrigerated honey-lime basting sauce onto both sides of the steak and cook steak to your desired degree of doneness, 8 to 10 minutes per side for medium. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let meat rest for 5 minutes and chop against the grain into bite-size pieces.
Spoon grilled meat into tortillas. Top with onion, lime juice, reserved honey-lime serving sauce, and queso fresco cheese.