Our South American Flank Steak is marinated in a mixture of lime and spices, then quickly grilled to a perfect medium rare. You can, of course, cook it to whatever internal temp you like, that’s just our preference! We throw a lime on the grill with the steak to add an additional dimension of flavor.
Marinade
The lime juice in the marinade will help break down a fibrous flank steak. You can use this marinade on any cut of steak, though. This recipe makes just enough to coat the meat, so it isn’t sitting in a bath of marinade. We add salt and pepper right before grilling the steak.
Even if you only marinate this for an hour or two, you’ll get great flavor on a flank steak. It’s a thinner piece of meat that usually takes marinade really well. If lime juice isn’t your thing, you could substitute red wine vinegar.
Charring the limes at the same time as you cook the steak is a great use of the grill. The limes end up sweet and smoky. You know they are about done when they look like they will burst and the juice runs easily when you take them off the grill. It will only take a couple of minutes. Throw an extra couple on and use them in a margarita or mojito or whatever drink you put limes in!
Slicing and Serving
After allowing your steak to rest for 5 minutes, the slice thin across the grain. The thin slices keep this fibrous meat tender and easy to chew. I love to serve it with our Chimichurri on the side or spread right on top. The charred lime squeezed overtop adds a hint of almost sweet acid and compliments the flavors in the marinade.
This recipe is part of our South American Dinner. |
South American Flank Steak
Ingredients
- 1½ lb Flank Steak
- 1 Lime cut into four wedges
- Olive Oil
- Salt & Pepper
Marinade
- 3 Tbsp Olive Oil
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Chili Powder
- 1 Lime zest & juice
Instructions
- Combine all marinade ingredients in a shallow container and add steak, flipping a couple of times to ensure it is well coated
- Let the steak sit in the marinade for 1 hour or up to 8 hours in the fridge
- 30 minutes before putting the steak on the grill, remove it from the fridge and let it come to room temperature
- Heat the grill to 350° to 400°
- Place a little oil on each lime wedge and sprinkle with salt
- Once the grill is heated, place the steak on the grill
- About three minutes before the steak is done, place the lime wedges on the grill and allow all sides to get some grill marks
- Remove the steak and wedges, allow the steak to rest for 5 minutes
- Thinly slice across the grain, plate with a charred lime wedge to squeeze overtop
Leave a Reply