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Skewered Flap Steak
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

This Skewered Flap Steak topped with Habanero Pepper Sauce is inspired by the last time I visited Rodizio's Grill in Nashville. 

Course: Main Course
Cuisine: American, Brazilian
Keyword: Skewered Flap Steak
Servings: 4 people
Author: Derek Wolf
Ingredients
Skewer:
  • 1 Whole Flap Steak
  • 2 tbsp of Coarse Sea Salt
Butter Baste:
  • ½ cup of Butter unsalted
  • 8 Garlic Cloves minced
Habanero Pepper Sauce:
  • 8 Garlic Cloves
  • 2 tbsp of Parsley
  • 1.5 tbsp of Diced Tomatoes
  • 1.5 tbsp of White Vinegar
  • 1 tbsp of Habanero Hot Sauce
  • 1 tbsp of Agave Nectar
  • 1.5 tsp of Peppercorns
  • 1 tsp of Sea Salt
Instructions
  1. Preheat your grill for high heat direct cooking (around 400F). For skewers, try to keep it 4-6 inches away from the fire ideally cooking over hot coals instead of live fire.
  2. Skewer your flap steak onto two single-prong skewers or one two-prong skewer. Make sure to “snake” it onto the skewer going up and down on the meat between the skewers in order to prevent it from sliding off. Once on securely, season thoroughly with sea salt.
  3. Add the skewer on the grill and cook for about 15-18 minutes, flipping occasionally, until it reaches 120F at the center of the thickest part. When the steak is about halfway done cooking, add the basting skillet on with butter and garlic. Let it melt, then begin basting the outside of the flap steak and flipping in order to build flavor and a crust. When the steak is done cooking, pull it off and rest for 7-8 minutes.

  4. While the steak rests, add all the ingredients for the Habanero Pepper Sauce to a food processor and blend till smooth.
  5. Slice into your steak against the grain, top with the sauce and enjoy!