This Flank Steak With Lime Marinade is a tender and juicy recipe, which is made with zesty lime juice and fresh ginger. It’s the perfect quick weeknight dinner for the grill, ready in about 30 minutes, plus marinating time.
Flank Steak With Lime Marinade Ingredients
A simple, powerful combination for a deeply flavorful steak.
- 1 ½ pounds flank steak
- ⅓ cup freshly squeezed lime juice (from about 4 limes)
- 2 tablespoons soy sauce
- 2 scallions, thinly sliced (about ⅓ cup)
- 2 tablespoons minced, peeled fresh ginger
- ½ teaspoon red-pepper flakes
- Vegetable oil, for grates
- Coarse salt and freshly ground black pepper
How To Make Flank Steak With Lime Marinade
A step-by-step guide to this quick and impressive grilled steak.
- Make the Marinade: In a resealable plastic bag or a shallow dish, combine the fresh lime juice, soy sauce, sliced scallions, minced ginger, and red-pepper flakes.
- Marinate the Steak: Add the flank steak to the bag with the marinade, seal it, and turn to coat the steak completely. Marinate in the refrigerator for at least 1 hour and up to 6 hours, turning the bag occasionally.
- Grill the Steak: Preheat your grill to high heat. Lightly oil the grates. Remove the steak from the marinade, letting the excess drip off. Scrape off any bits of scallion and ginger, then pat the steak completely dry with paper towels. Season the steak with salt and black pepper.
- Grill and Rest: Place the steak on the hot grill. Cover and cook for 6 to 8 minutes total for medium-rare, flipping once halfway through. Transfer the grilled steak to a plate, cover it loosely with aluminum foil, and let it rest for 10 minutes before slicing.
Recipe Tips
For the most tender, juicy, and flavorful flank steak.
- How to get the most tender steak? There are three crucial steps. First, the acidic lime juice in the marinade helps to tenderize the meat. Second, don’t overcook it—a quick sear on a hot grill is all it needs. Finally, and most importantly, you MUST slice the cooked steak thinly against the grain to ensure it’s tender and easy to chew.
- Why pat the steak dry before grilling? Removing the surface moisture is the secret to getting a great, dark, flavorful sear. If the steak is wet when it hits the hot grill, it will steam rather than sear, resulting in a grey, less flavorful exterior.
- What if I don’t have an outdoor grill? You can easily cook this indoors using a heavy cast-iron skillet or a grill pan. Heat the pan over high heat until it’s very hot, add a little oil, and sear the steak for 3-4 minutes per side.
- How do I know when the steak is done? Flank steak is best cooked to medium-rare. The most accurate method is to use a meat thermometer; aim for an internal temperature of 130-135°F.
What To Serve With Flank Steak With Lime Marinade
Classic sides to complete this delicious meal.
This versatile and flavorful steak pairs wonderfully with a variety of side dishes:
- Grilled corn on the cob and a simple green salad
- Cilantro-lime rice and black beans
- Crispy roasted potatoes or french fries
- As the star protein for fajitas, tacos, or a hearty steak salad
How To Store Flank Steak
Keeping your delicious leftovers fresh.
- Refrigerate: Store any leftover sliced steak in an airtight container in the refrigerator for up to 3 days.
- How to Use Leftovers: Leftover flank steak is fantastic! Use it for steak tacos, quesadillas, a steak and cheese sandwich, or slice it cold over a fresh green salad for a delicious lunch.
Flank Steak With Lime Marinade Nutrition Facts
An estimated guide per serving.
- Calories: 450 kcal
- Carbohydrates: 5 g
- Protein: 38 g
- Fat: 30 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Look closely at your cooked piece of flank steak. You will see visible lines of muscle fibers running in one direction—this is the “grain.” To slice “against the grain,” you simply need to cut your slices perpendicular (at a 90-degree angle) across those lines. This is crucial for making flank steak tender.
Yes. Skirt steak is an excellent substitute that requires the same marinating and quick-grilling method. Hanger steak would also be a great choice.
For this recipe, fresh is absolutely best. The flavor of fresh-squeezed lime juice is much brighter and more vibrant than bottled, and it’s a key component of the marinade.
Try More Recipes:
Flank Steak With Lime Marinade Recipe
Description
An incredibly easy and flavorful recipe for tender, juicy grilled flank steak featuring a quick and powerful marinade of fresh lime juice, soy sauce, ginger, and scallions.
Ingredients
Instructions
- In a resealable bag or dish, combine the lime juice, soy sauce, scallions, ginger, and red-pepper flakes to make the marinade.
- Add the steak to the marinade and let it marinate in the refrigerator for at least 1 hour and up to 6 hours.
- Preheat a grill to high heat and oil the grates.
- Remove the steak from the marinade, pat it dry, and season with salt and pepper.
- Grill for 3 to 4 minutes per side for medium-rare.
- Let the steak rest on a plate, loosely covered with foil, for 10 minutes.
- Slice the rested steak thinly against the grain and serve immediately.
Notes
- Slicing the flank steak against the grain is the most important step for ensuring it is tender.
- Patting the steak completely dry before grilling is the secret to getting a beautiful, dark sear.
- A very hot grill is key to getting a great char on the outside while keeping the inside juicy.
- Don’t skip the resting step! It’s crucial for keeping the steak juicy.