Introductory Paragraph

Oh, friends, if you are looking for a show stopping weeknight meal that is bursting with flavor, look no further. This Chili Lime Flank Steak is everything you want in a meal: it’s zesty, smoky, a little spicy, and incredibly juicy. This is one of those easy grilled steak recipes that tastes like it came from a high end restaurant but is secretly so simple to make. It’s the perfect, beautiful balance of a high protein, nutritious dinner and pure, cozy comfort.

Serving Versatility

This steak is a total rockstar when it comes to serving! Slice it thin and serve it over a bed of cilantro lime rice, pile it into warm tortillas for the best steak tacos, lay it over a crisp salad for a protein packed lunch, or serve it as the main event with a side of roasted veggies. It’s one of the best things to make with flank steak because it’s good in everything.

Full Recipe Section

Easy Chili Lime Flank Steak

Prep time: 10 minutes Marinade time: 30 minutes (or up to 4 hours) Cook time: 10-12 minutes Total time: 52 minutes Servings: 4 Calories: Approximately 320 kcal per serving

Ingredients:

• 1.5 lbs flank steak
• 1/4 cup olive oil
• 1/2 cup fresh lime juice (about 2-3 limes)
• 1/4 cup chopped fresh cilantro
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Make Marinade: In a medium bowl or a large zip-top bag, whisk together the olive oil, lime juice, chopped cilantro, minced garlic, chili powder, smoked paprika, cumin, onion powder, salt, and pepper.
2. Marinate Steak: Add the flank steak to the bowl or bag. Turn to coat it completely in the marinade. Let it marinate at room temperature for at least 30 minutes, or in the refrigerator for up to 4 hours.
3. Preheat Grill or Skillet: Preheat your grill to medium high heat. Alternatively, heat a large cast iron skillet over medium high heat until it’s very hot.
4. Cook Steak: Remove the steak from the marinade, letting any excess drip off. Place the steak on the hot grill or skillet. Cook for 4-6 minutes per side for medium rare, or until it reaches your desired doneness (130-135°F for medium rare).
5. REST! This is the most important step. Transfer the steak to a cutting board and let it rest for 10 minutes. This allows the juices to redistribute.
6. Slice: Using a sharp knife, slice the flank steak thinly and against the grain (see pro tips!). Serve immediately.

Why You’ll Love This Recipe

• Fast & Flavorful: The marinade comes together in 5 minutes and infuses the steak with so much zesty, smoky flavor.
• Budget Friendly Cut: Flank steak is a relatively inexpensive cut that delivers a big, beefy flavor, making it great for a steak dinner for a crowd.
• Cozy & Impressive: This chili lime steak feels like a special occasion meal (perfect for beef date night recipes!) but is easy enough for a Tuesday.
• High Protein & Low Carb: It’s a naturally healthy, filling main course that fits so many eating styles.
• Perfect for Grilling: This is one of those grill favorites that you’ll make all summer long (but it works just as well in a skillet!).

Cultural or Cooking Technique Note

Flank steak is a lean, flavorful cut from the belly of the cow. Because it’s a well worked muscle, it has long, tough muscle fibers. The “magic” of this recipe comes from two techniques: marinating and slicing. The acidic lime juice in the marinade helps to tenderize these fibers, while the high heat of the grill or skillet creates a beautiful, flavorful crust.

Serving Suggestions

1. Steak Tacos: Serve in warm corn tortillas with avocado, pickled red onions, and cotija cheese.
2. Steak & Rice Bowl: Pile high on a bowl of cilantro lime rice with black beans and roasted corn.
3. Fajita Platter: Serve alongside sizzling bell peppers and onions with all the fajita fixings.
4. Steak Salad: Top a bed of romaine lettuce with the steak, cherry tomatoes, avocado, and a zesty vinaigrette.

Pro Tips for Success

• Slice Against the Grain: Look for the long lines (the “grain”) running down the flank steak. You must slice perpendicular to those lines. This cuts the tough fibers short, making every bite incredibly tender.
• Get the Pan HOT: For a perfect crust, your grill or cast iron skillet needs to be screaming hot before the steak hits it. This sears the outside quickly without overcooking the inside.
• Don’t Over Marinate: Because of the high amount of lime juice, don’t marinate for more than 4 hours. Any longer and the acid can start to “cook” the meat and make the texture mushy.
• Let it Rest: Do not cut into that steak for at least 10 minutes. Resting is essential for a juicy steak. If you cut it too soon, all the juices will run out onto your cutting board.

Storage & Reheating

• Storage: Store leftover sliced steak in an airtight container in the refrigerator for up to 3 days.
• Reheating: Leftover flank steak is fantastic cold on salads! To reheat, it’s best to do it gently. Add the slices to a skillet over low heat with a splash of beef broth or water until just warmed through. Avoid the microwave, as it can make the steak tough and rubbery.

Closing Paragraph

I am so excited for you to try this zesty, delicious Chili Lime Flank Steak! It’s one of my absolute go to recipes when I want something fast that tastes incredible. It’s so versatile and always a crowd pleaser. If you make it, please leave a comment and a rating below. I would love to hear how it turned out for you!

🎀 Final Thoughts

This is my secret weapon for a “fancy” date night in that actually takes me no time at all. The flavor is so bright and impressive, and it just feels so cozy and satisfying. It also makes the best next day leftovers for a salad… if there’s any left, that is!