A quick and flavorful steak dinner featuring a zesty chili lime marinade that infuses the flank steak with vibrant citrus flavors, making it ideal for summer grilling or easy weeknight meals.
Ingredients
Scale:
1/4 cup fresh lime juice (about 2 limes)
1/4 cup olive oil
2 tablespoons chili powder
1 tablespoon honey or agave syrup
2 cloves garlic, minced
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional)
2 pounds flank steak, trimmed
Fresh cilantro, chopped (for serving)
Lime wedges (for serving)
Sliced jalapeños (optional, for serving)
Instructions
In a medium bowl, whisk together the lime juice, olive oil, chili powder, honey, minced garlic, cumin, salt, black pepper, and cayenne pepper (if using) until well combined.
Place the flank steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it's well-coated on all sides. Seal the bag tightly or cover the dish with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours.
Preheat your grill to medium-high heat (about 400°F or 200°C).
Remove the flank steak from the marinade, allowing excess marinade to drip off. Discard the remaining marinade.
Place the flank steak on the hot grill and cook for 5-7 minutes on one side.
Flip the steak and grill for another 5-7 minutes on the other side, or until it reaches an internal temperature of 130°F (54°C) for medium-rare.
Once cooked to your desired doneness, remove the steak from the grill and let it rest for 5-10 minutes before slicing.
Slice the steak against the grain into thin strips.
