Prepare a charcoal or gas grill. In a small bowl, combine the salt, black pepper and garlic powder. When the grill is very hot, place the meat on the grill, fat side down. Sprinkle half of the salt mixture over the meat and cook until nicely browned, 6 to 9 minutes. Flip and sprinkle the remaining salt mixture over the meat and cook for another 6 to 9 minutes, or until the internal temperature reaches 140 degrees. Let rest for a few minutes, then thinly slice against the grain and serve with lime wedges, avocado slices, black beans, Oaxacan pasilla sauce and tortillas, if you choose. Serves 4 to 6. Adapted from El Parian in Los Angeles.
NOTE: If you cannot find flap meat, substitute hanger or skirt steak and cook for about the same amount of time or until it reaches 140 degrees.
Used skirt steak.
I only used about 1/2 of the salt mixture that was recommended. Any more and it would have overpowered the meat.
I didn't make the Pasilla's, but made Rapido Refried Beans [in the recipe list]
I also added roasted red peppers which gave it some sweetness.
Use PLENTY of lime to give it a lot of zing when putting the meat in the tortilla.