Looks great. I've never seen any meat labeled flap here. I was under the impression that folks used meat labeled as skirt or flank here for carna asada. I haven't made it in years but flank/skirt steak was a challenge for me to get tender. I wonder if the flap steak is a completely different cut.
The carna asada served in the restaurants here is always very tender. Guess I need to learn how to do it right!
I made this with hanger steak last night and my family loved it. Thanks for sharing the recipe. It was excellent.
I ALWAYS do recipes exactly as written on my first go. However.... The Chef Merito seasonings were a booger to get! I went on Amazon and ordered a couple bottles, but ran into my very first bad non amazon seller experience. Sooooo....after 20 days waiting on the original order and an Amazon A-Z refund the new package arrived a couple days later and is on the table waiting for this to get started!
Again, thanks for sharing.