Description
This Chili Lime Flank Steak recipe features a flavorful marinade with a perfect balance of spicy, tangy, and smoky notes. Marinated for hours to enhance tenderness and grilled to medium-rare perfection, this steak is an ideal main dish for gatherings or a satisfying family dinner. Served with fresh lime wedges and cilantro, and optionally complemented by grilled corn salsa and guacamole, it brings vibrant, zestful flavors to your table.
Ingredients
Marinade and Steak
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 ½ tablespoons brown sugar erythritol
- 1 tablespoon chili powder
- 2 teaspoons sea salt
- 1 ½ teaspoons cumin
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- Pinch crushed red pepper flakes
- Juice of 1 lime
- Zest of 1 lime
- 1 ½ to 2 pounds flank steak
To Serve
- Lime wedges
- Fresh cilantro
- Grilled corn salsa (optional)
- Guacamole (optional)
Instructions
- Prepare the Marinade: In a small bowl, whisk together olive oil, minced garlic, brown sugar erythritol, chili powder, cumin, smoked paprika, crushed red pepper flakes, lime juice, and lime zest until well combined, creating a vibrant, flavorful marinade.
- Marinate the Steak: Place the flank steak on a rimmed baking sheet or large casserole dish. Pour half of the marinade onto one side of the steak and rub it thoroughly into the meat. Flip the steak over and repeat with the remaining marinade, ensuring even coverage on both sides.
- Refrigerate and Rest: Cover and refrigerate the marinated steak for 6 hours up to overnight to allow the flavors to seep in and the meat to tenderize. Remove from the fridge and let it come to room temperature before grilling for even cooking.
- Preheat the Grill: Heat your grill to medium-high heat, approximately 450°F (232°C). Oil the grill grates lightly to prevent sticking.
- Grill the Steak: Remove the steak from the marinade and place it on the hot grill. Close the lid and cook for 7 to 8 minutes on the first side. Flip the steak and grill for an additional 5 to 6 minutes on the other side, or until the internal temperature reaches 130–140°F for medium-rare to medium doneness.
- Rest the Steak: Remove the steak from the grill and transfer it to a cutting board. Let it rest for 10 minutes to allow the juices to redistribute, ensuring a juicy steak.
- Slice and Serve: Thinly slice the steak against the grain at a slight angle for maximum tenderness. Serve with lime wedges, fresh cilantro, and optionally, grilled corn salsa and guacamole for added flavor and texture.
Notes
- Marinating overnight enhances flavor and tenderness but a minimum of 6 hours is sufficient.
- Letting the steak come to room temperature before grilling helps it cook evenly.
- Use a meat thermometer to accurately gauge doneness for best results.
- Slicing against the grain cuts through muscle fibers and improves tenderness.
- Optional sides like grilled corn salsa and guacamole can add fresh and creamy elements to the dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
