This Skewered Flap Steak topped with Habanero Pepper Sauce is inspired by the last time I visited Rodizio's Grill in Nashville.
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.
Slice into your steak against the grain, top with the sauce and enjoy!