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Chili Lime Flank Steak Recipe

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3.9 from 2 reviews

This Chili Lime Flank Steak recipe features a flavorful marinade combining zesty lime, smoky spices, and a hint of sweetness. Marinated for hours to infuse the meat with robust flavors, it is grilled to a perfect medium-rare, making it a perfect main dish for a summer barbecue or casual dinner. Served with optional accompaniments like grilled corn salsa and guacamole, it’s a vibrant and satisfying meal that’s easy to prepare.

Ingredients

Marinade Ingredients

  • 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

Main Ingredient

  • 1 ½ to 2 pounds flank steak

For Serving (Optional)

  • Lime wedges
  • Fresh cilantro
  • Grilled corn salsa
  • Guacamole

Instructions

  1. 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.
  2. Marinate the Steak: Place the flank steak on a rimmed baking sheet or in a large casserole dish. Pour half of the marinade onto one side of the steak and rub it into the meat thoroughly. Flip the steak and repeat the process with the remaining marinade on the other side.
  3. Refrigerate: Cover and refrigerate the steak for at least 6 hours or up to overnight to allow flavors to penetrate. Before grilling, remove the steak from the fridge and let it come to room temperature.
  4. Preheat the Grill: Heat the grill to medium-high (around 450°F) and oil the grates to prevent sticking.
  5. 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 one side.
  6. Flip and Continue Cooking: Flip the steak and grill for an additional 5 to 6 minutes, or until the internal temperature reaches 130–140°F for medium rare to medium doneness.
  7. Rest the Steak: Remove the steak from the grill and transfer it to a cutting board. Let it rest for 10 minutes to allow juices to redistribute.
  8. Slice and Serve: Thinly slice the steak against the grain at a slight angle. Serve with lime wedges, fresh cilantro, and optional sides like grilled corn salsa and guacamole.

Notes

  • Marinading overnight enhances the flavor and tenderness of the flank steak.
  • Allowing the steak to come to room temperature before grilling ensures even cooking.
  • Use a meat thermometer to accurately check doneness—130°F for medium-rare is recommended.
  • Slicing against the grain ensures the steak is tender in every bite.
  • Optional sides like grilled corn salsa and guacamole complement the zesty flavors perfectly.

Find it online: https://bitezly.com/chili-lime-flank-steak-recipe/