Description
This grilled flank steak recipe features a zesty lime marinade that enhances the beef’s flavor and tenderness.
Ingredients
Scale
- 1 large piece flank steak (this recipe makes enough marinade for 3 pounds of meat)
- 1/3 cup fresh lime juice
- 1/4 cup olive oil
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 T soy sauce (see notes)
- 1/2 tsp. ground chipotle chile powder (or use your favorite hot sauce)
- 2 tsp. lime zest (optional)
Instructions
- Combine marinade ingredients.
- Put flank steak into a ziploc bag and pour marinade in, seal bag, and marinate all day in refrigerator. (You can marinate up to 24 hours if desired.)
- Take meat out of refrigerator and let it come to room temperature before grilling.
- Oil the grill with a paper towel dipped in olive oil, then preheat gas or charcoal barbecue grill to medium-high (you can only keep your hand there for a few seconds).
- Grill meat to desired doneness, approximately 4-5 minutes per side for rare to medium rare or 6 minutes for medium. I wouldn’t cook flank steak more than medium or it will be tough.
- Cooking time will depend on the thickness of your flank steak; the best way to judge the doneness is to use an Instant Read Meat Thermometer, cooking to 140-145 for medium rare or 155-160 for medium.
- Remove meat from grill and let rest about 5 minutes. (You can cover with foil to keep it warm if needed.)
- Slice across the grain and serve hot, with slices of fresh lime to squeeze on the meat.
Notes
- This marinade is suitable for up to 3 pounds of flank steak.
- Adjust chipotle chile powder or hot sauce according to your heat preference.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 100mg