Grilled Chili Lime Flank Steak

• 1 flank steak (about 1.5 pounds)
• 1/4 cup fresh lime juice (about 2 limes)
• 1/4 cup olive oil
• 3 tablespoons soy sauce
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt to taste
• Freshly ground black pepper to taste
• Optional: Lime wedges for serving

Steps

1. 1 In a medium bowl, whisk together lime juice, olive oil, soy sauce, garlic, chili powder, cumin, smoked paprika, salt, and pepper.
2. 2 Place the flank steak in a large resealable plastic bag or a dish. Pour the marinade over the steak, ensuring it's well coated. Marinate in the refrigerator for at least 30 minutes, or up to 8 hours.
3. 3 Preheat your grill to medium-high heat.
4. 4 Remove the steak from the marinade and let any excess drip off.
5. 5 Grill the steak for 4-5 minutes per side for medium-rare, or until it reaches your desired doneness.
6. 6 Transfer the steak to a cutting board and let it rest for 5 minutes before slicing against the grain.
7. 7 Serve immediately with lime wedges on the side, if desired.

Nutrition

Tips

• For best results, let the steak come to room temperature before grilling.
• If you don't have a grill, a hot cast iron skillet works like a charm.
• Always slice against the grain for the tenderest results.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to maintain texture.

Serving Suggestions

• Serve with a fresh cilantro lime rice and a side of grilled vegetables.
• Pair with a crisp Mexican beer or a zesty lime margarita for a complete experience.

FAQ