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Grilled Chili Lime Flank Steak Recipe

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4.2 from 8 reviews

  • Author: Lea
  • Total Time: 2 hours 25 minutes (including marinating)
  • Yield: 4 servings

Description

This Grilled Chili Lime Flank Steak features a vibrant marinade blending white wine vinegar, lime juice, garlic, and a smoky chili spice mix. Marinated for maximum flavor and grilled over two-zone heat, the steak achieves a perfect medium to medium-rare finish. Resting and thinly slicing it across the grain ensures tender, juicy bites packed with bold, tangy, and slightly spicy notes — an ideal dish for summer barbecues or casual dinners.

Ingredients

Flank Steak

  • 1 1/2 to 2 pounds flank steak

For the Marinade

  • 1/4 cup white wine vinegar
  • Juice from half lime
  • 4 large cloves garlic, minced
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons honey
  • 2 teaspoons smoked paprika
  • 2 teaspoons chili powder
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon dried thyme
  • 1 teaspoon cumin
  • 1 teaspoon freshly cracked pepper
  • 1/2 teaspoon crushed red pepper flakes

Instructions

  1. Make the marinade: In a dish large enough to hold the flank steak flat, combine white wine vinegar, lime juice, minced garlic, Worcestershire sauce, honey, smoked paprika, chili powder, kosher salt, dried thyme, cumin, freshly cracked pepper, and crushed red pepper flakes. Stir thoroughly using a fork or spoon until the mixture is evenly blended.
  2. Coat the steak: Place the flank steak into the marinade, turning it several times to ensure all surfaces are fully coated. Cover the dish and refrigerate for at least 2 hours to allow flavors to penetrate, or up to 8 hours for a more intense marinade.
  3. Preheat the grill: Prepare your grill for two-zone cooking. For a charcoal grill, create a hot direct heat zone and a warm indirect heat zone; the hot zone is ready when you can only hold your hand over it for one to two seconds. For a gas grill, heat to 450°F with all burners on, then reduce one burner to medium to form two heat zones.
  4. Grill the steak: Remove the steak from the marinade, discarding the leftover marinade. Position the thickest part of the steak over the hot zone and the thinner side over the warm zone. Close the lid and sear for 7 minutes. Flip the steak, close the lid again, and cook for an additional 6 to 7 minutes, aiming for medium to medium-rare doneness.
  5. Rest and slice: Transfer the steak to a cutting board and let it rest for 5 to 10 minutes to allow juices to redistribute. Then slice the steak thinly—less than 1/2 inch thick—at a diagonal across the grain to maximize tenderness. Arrange slices on a platter and serve immediately.

Notes

  • Marinating the steak for at least 2 hours is essential to develop flavor and tenderize the meat.
  • Two-zone grilling helps control cooking and prevents flare-ups that can char the meat.
  • Be sure to slice the steak against the grain to ensure maximum tenderness.
  • If you don’t have a grill, a grill pan on the stovetop can be used but will yield slightly different results.
  • Letting the steak rest before slicing ensures the juices stay locked in for a juicy bite.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: American

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