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- 1 lb flank steak - 2 tablespoons olive oil - 3 tablespoons lime juice - 2 teaspoons chili powder - 1 teaspoon garlic powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving) I picked flank steak for its rich flavor and tenderness. This cut cooks quickly and is great for grilling. The olive oil helps the spices stick and adds moisture. Lime juice brings a fresh, zesty taste that brightens the meat. Chili powder adds heat, while garlic powder and cumin deepen the flavor. Smoked paprika gives a nice, smoky touch. Salt and pepper enhance all the flavors. Fresh cilantro adds a burst of freshness, making each bite delightful. Lime wedges are perfect for squeezing on top. When choosing flank steak, look for a bright red color. The meat should have some marbling but not too much fat. This marbling helps keep the steak juicy. Choose a cut that feels firm to the touch. Avoid any meat with a dull color or brown spots. Ask your butcher for help if you’re unsure. Fresh meat always makes a better meal. {{ingredient_image_1}} Start by making the marinade. In a medium bowl, mix olive oil, lime juice, chili powder, garlic powder, cumin, smoked paprika, salt, and pepper. Whisk it well so all ingredients blend. Next, take your flank steak and place it in a resealable bag or shallow dish. Pour the marinade over the steak, making sure it covers all sides. Seal the bag or cover the dish. Place it in the fridge for at least 30 minutes. If you have more time, let it marinate for up to 2 hours. This helps the meat soak up all the tasty flavors. While the steak marinates, preheat your grill. Set it to medium-high heat. If using a grill pan, place it on the stove and turn the heat to medium-high. It’s crucial to have the grill hot before adding the steak. This helps create a nice sear, which locks in juices and flavor. Once the grill is ready, take the flank steak out of the marinade. Let the excess marinade drip off. Place the steak on the grill. Grill for about 4 to 5 minutes on one side for medium-rare. Flip the steak only once during cooking. If you like it more done, adjust the time. Using a meat thermometer can help. Aim for 130°F for medium-rare. After grilling, remove the steak from the grill. Let it rest for about 5 minutes. Resting is key. It allows the juices to redistribute, making the steak juicy. Once rested, slice the steak against the grain into thin strips. This cuts through the fibers and makes the meat tender. Top with fresh cilantro and serve with lime wedges for extra zest. Enjoy your delicious meal! To get the best flavor from your flank steak, marinate it well. The marinade combines olive oil, lime juice, chili powder, and spices. Let the steak sit in the marinade for at least 30 minutes. If you can wait longer, go for two hours. This gives the meat time to soak up the flavors. Use fresh lime juice for a bright taste. The smoky notes from the paprika enhance the overall profile. Grilling can be easy, but some mistakes can ruin your steak. First, don’t skip preheating the grill. A hot grill helps sear the meat and locks in juices. Second, avoid flipping the steak too often. Flip it just once to get those nice grill marks. Lastly, don’t rush the resting time. Resting allows the juices to settle, making every bite juicy. When it’s time to serve, slice the steak against the grain. This method keeps the meat tender. Add fresh cilantro on top for a pop of color and freshness. Lime wedges on the side let guests add more zest if they like. Serve the steak with tortillas, rice, or a fresh salad for a complete meal. Enjoy this dish with friends and family for a fun meal! Pro Tips Marination Time: For best flavor, marinate the flank steak for at least 1 hour, but if you have more time, letting it sit for up to 2 hours will enhance the taste even further. Grill Temperature: Make sure your grill is preheated to medium-high heat. This ensures a good sear and helps lock in the juices. Slicing Technique: Always slice the steak against the grain. This makes the meat more tender and easier to chew. Resting Period: Allow the steak to rest for at least 5 minutes after grilling. This helps the juices redistribute, resulting in a juicier steak. {{image_2}} You can switch up the marinade to change the flavor. Try using soy sauce for a savory twist. A mix of orange juice and ginger gives a sweet and spicy taste. You can also add honey for a touch of sweetness. If you like it hot, add more chili powder or some diced jalapeños. Experimenting with different herbs, like basil or thyme, can also give a fresh feel. Grilling is great, but you can also cook flank steak in the oven. Preheat your oven to 400°F. Place the marinated steak on a baking sheet. Bake for about 15 to 20 minutes. Use a meat thermometer to check for doneness. For a broiler method, place the steak on a broiler pan. Broil for 4 to 5 minutes per side, keeping an eye on it to avoid burning. Each method gives a unique taste and texture. If you want a vegetarian dish, try using portobello mushrooms. They have a hearty texture and soak up marinades well. Marinate them the same way as the steak. Grill or roast them until tender. Cauliflower steaks are another option. Slice cauliflower into thick pieces and season with the same marinade. Cook them on the grill or in the oven for a tasty alternative. Both options will satisfy your craving for bold flavors. To store leftover flank steak, let it cool first. Cut the steak into slices. Place the slices in an airtight container. Add a piece of parchment paper to keep it fresh. Store it in the fridge for up to three days. This keeps the meat tasty and safe to eat later. When you want to eat the leftover steak, reheat it gently. You can use a skillet on low heat. Add a splash of water or broth to keep it moist. Cover the skillet with a lid. Heat for about 5 minutes. You can also use the microwave. Place the steak on a microwave-safe plate. Cover it loosely and heat for 30 seconds at a time. Check often to avoid overcooking. If you want to keep the steak longer, freezing is a great option. Wrap the steak tightly in plastic wrap. Then, place it in a freezer bag. Remove as much air as possible before sealing. This helps prevent freezer burn. You can keep it in the freezer for up to three months. When you’re ready to eat, thaw it in the fridge overnight. This way, your steak stays juicy and flavorful. You should marinate flank steak for at least 30 minutes. For better flavor, try to marinate it for up to 2 hours. The longer it sits, the more it soaks in the tasty chili and lime flavors. Just remember, don’t marinate for too long, or the meat can become mushy. The best cooking temperature for flank steak is medium-high heat. This allows the steak to sear well and cook evenly. Aim for about 145°F for medium-rare. Use a meat thermometer to check. This ensures the steak remains juicy and tender. Yes, you can use other cuts of meat. Skirt steak or sirloin works well too. Just remember that different cuts may need different cooking times. Choose a cut with good flavor and tenderness for best results. Great side dishes include rice, beans, or grilled veggies. You can also serve it with a fresh salad or corn tortillas. These sides balance the flavors and make the meal more filling. Feel free to mix and match based on your taste! In this post, we covered how to select great flank steak and marinate it well. I shared grilling tips and common mistakes to avoid. You also learned about delicious variations and how to store or reheat leftovers. Flank steak is tasty and versatile. Try different marinades or cooking methods for fun. With these tips, you can enjoy making a perfect meal every time. Happy grilling!

Minute Chili Lime Flank Steak

A quick and flavorful grilled flank steak marinated in chili and lime.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 lb flank steak
  • 2 tablespoons olive oil
  • 3 tablespoons lime juice
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • to taste salt
  • to taste pepper
  • for garnish fresh cilantro, chopped
  • for serving lime wedges

Instructions
 

  • In a medium bowl, whisk together the olive oil, lime juice, chili powder, garlic powder, cumin, smoked paprika, salt, and pepper. Place the flank steak in a resealable plastic bag or shallow dish, and pour marinade over the steak. Seal or cover, and let it marinate in the refrigerator for at least 30 minutes (or up to 2 hours for more flavor).
  • Preheat your grill (or grill pan) over medium-high heat. Make sure it’s nice and hot for searing the steak.
  • Remove the flank steak from the marinade and let the excess drip off. Place the steak on the grill and cook for about 4-5 minutes on one side for medium-rare, flipping it only once. Adjust the time if you prefer a different doneness.
  • Once cooked to your liking, remove the steak from the grill and let it rest for about 5 minutes. This allows the juices to redistribute.
  • Slice the steak against the grain into thin strips. Serve with chopped fresh cilantro on top and lime wedges on the side for squeezing.

Notes

Letting the steak marinate longer enhances the flavor.
Keyword chili, grill, lime, marinade, steak