INSTRUCTIONS
1. Season flap steak on both sides with sazon seasoning or steak spices of your choice. Transfer steak to a plate and allow it to rest at room temperature for 20 minutes.
2. Preheat grill to 400°F.
3. Grill meat to your liking, but I recommend keeping this one on the rare side (it tends to be a little chewy), 6 to 8 minutes total for medium-rare. Transfer to a plate, tent with aluminum foil and allow meat to rest for 10 minutes.
4. Slicing with the grain, divide flap meat into three or four pieces, then rotate each piece 90°F and cut thin slices against the grain.
5. Drizzle cilantro chimichurri over each serving of flap steak and serve immediately.
6. Notes
