Grilled Flank Steak is marinated in a spicy, ancho chile lime sauce and cooked on the bbq until the meat is juicy, tender, and ready to use in your favorite south-of-the-border recipes!
Nothing beats a tender and juicy steak on the grill. The slightly smoky flavor from the BBQ combined with a marinade of zesty lime helps to tenderize the meat. The marinade includes spices like cumin, chili powder, and garlic for a southern. Let this be your go-to summertime recipe, everyone will love it! Serve it with a side of potatoes, and some summer corn to complete the meal.
Grilled Flank Steak!
- Flank steak is affordable and easy to cook which makes it a go-to for crowd-pleasing favorites like fajitas, tacos, and sandwiches.
- Adjust the marinade herbs and spices to your liking and don’t be afraid to experiment with what’s on hand.
- When cooked and cut correctly, flank steak will come out juicy, tender, and full of flavor every time!
Ingredients & Variations
MARINADE: This recipe is all about the marinade which helps tenderize the meat and infuses it with flavor. Lime juice is the acidic ingredient here, but lemon juice, Worcestershire sauce, tamari, soy sauce, or balsamic vinegar works and won’t alter the flavor too much. Ancho chili powder can be replaced by paprika for a tamer flavor, or try some homemade taco seasoning, chili seasoning, or fajita seasoning in dips or dressings!
How to Grill Flank Steak
Nothing beats a juicy and tender steak that has been cooked on the grill.
- Prepare marinade (as per the recipe below).
- Marinate flank steak for at least 2 hours or overnight.
- Place marinated flank steak on the grill, flip, and marinade.
- Flip and cook at 1-minute intervals until the desired doneness is reached.
NOTE: Regardless of the cooking method, the internal temperature of flank steak should be 125°F for rare and 130°F for medium-rare flank steak. Use an instant-read thermometer to check for the most accurate temperature. Remove the steak from the grill, cover with foil and allow to rest (the meat will continue to cook a bit, this is called carryover cooking).
How to Cut Flank Steak
Before slicing grilled flank steak, look for the direction the meat fibers are in and cut against that long grain (45° angle). This breaks down the fibers and makes the meat tender and easier to chew.
Serving Grilled Flank Steak
Serve slices of grilled flank steak with a spoonful of Chimichurri sauce and a thick hunk of homemade bread, and some wedges of lime. Add some grilled vegetables, and make fajitas, and tacos, or stuff them all into a wrap or pita bread! We also like grilled flank steak with lemon rice, grilled elote, some cowboy caviar, salsa, and guacamole. Add a tall glass of white wine sangria for a tasty way to wash it all down.
Other Delish Grilled Recipes!
- Tomahawk Ribeye Steak – so much flavor in one steak.
- Beef Kabobs – with tomatoes and bell peppers.
- Grilled Shrimp Skewers – easy and delicious.
- Grilled Quesadillas Three Ways – for every taste preference.
Grilled Flank Steak
Equipment
Ingredients
- 1-2 pounds flank steak
Marinade
- ¼ cup lime juice
- 1 Tablespoon olive oil
- 1 Tablespoon ground cumin
- 1-2 teaspoons ancho chile powder or paprika
- 2 cloves garlic minced
- ½ teaspoon freshly ground black pepper
- ½ teaspoon kosher salt
Instructions
- Combine marinade ingredients in a zip top bag or glass casserole dish.
- Add flank steak and make sure it is coated with marinade. Refrigerate for a minimum of 2 hours or overnight, turning once or twice.
- Prepare grill for direct high heat (400°F). Remove flank steak from marinade and place on the grill, reserving marinade for basting.
- Grill for 3 minutes, flip steak over, and brush with marinade. Grill for 3 more minutes, flip and brush with marinade again. Check the temperature with an instant-read thermometer. Grill for about 1 minute on each side for rare (take off at 125°F), or 2-3 more minutes per side for medium rare (take off at 130°F). Be sure to check the temperature a few minutes before you think it will be ready.
- Remove steak from the grill and place on a cutting board. Tent with foil and allow to rest for 5 or more minutes. Temperature of the steak will increase while resting.
- Slice the flank steak thinly across the grain and diagonally (at a 45 degree angle from top to bottom).
Notes
- Ancho chili powder packs a bit of a punch, so use more, or less, depending on preference. Paprika can be substituted in its place if desired.
- Be sure to remove steak from grill 5 degrees before desired doneness as the temperature will rise while it rests.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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