Soy-Lime Grilled Flank Steak

I LOVE grilled steak. Generally speaking we will pick a rib eye (bone-in if they have it) for traditional steak dinner. That said, I choose flank (or skirt)  just as often because it is so diverse & flavorful! This one recipe marinates only about 1-4 hours. You could marinate it over night, but I would not go more than that.

If you are a vegetarian, or vegan, I am sure you aren’t reading this, but for us meat-eaters, steak has typically been considered a ‘fancy meal’ or something you eat on ‘special occasions’.  For birthdays or anniversaries we get a giant juicy steak with a big, salt n pepper-rubbed baked potato, loaded with creamy butter, tart sour cream & earthy chives …and if you’re like my husband you go all the way & add crisp, salty bacon & gooey-melty cheddar cheese. Steamed broccoli or asparagus are traditional side-kicks here & for good reason; they can stand up & perform well against the juicy beef & pillow-y baker with all of it’s topping! Yuuummmm ….  (But, I digress here, please forgive me!)

Back to the flank …it is typically more affordable with an average price of $7-9/lb  Conversely, you can usually get porterhouse around $16-22/lb & ribeye somewhere in the middle at $12/14/lb. So, while we regularly buy steaks, we tend to buy flank about half of the time. And it is NOT a compromise like a patio steak, chuck or top round would be. Those cuts are best for stew, pounded out & breaded for chicken-fried steaks, grinding your own burgers or putting in the Instant Pot.  I will also tell you I am not at all a beef tenderloin or strip steak fan (GASP!) However, in a saucy recipe like stroganoff the tenderness of the loin is optimal, just not stand alone – in my opinion.  In my opinion these cuts are  just so over-rated. They are tender for sure, but also so lean, it really lacks marbling & thus flavor. Besides the flank, you should try these highly under-rated beef cuts: tri-tip , skirt, bavette, Denver & tongue . Yep, tongue!! (watch for me to speckle in some recipes on these cuts in the coming months!)

I typically prepare flank (or skirt) like this recipe, simply grilled with easy but delicious roasted sides OR I just as often go all out Tex-Mex & do a whole carne asada spread or fajitas…Olé ! In order to do this just be sure to have all of the great accompaniments –> avocados/guacamole, pico de gallo, soft tortillas, cut limes, diced white onion & cilantro. Make the guacamole & pico yourself because store bought just sucks. (Sorry, it does). The great thing about Tex-Mex is the flexibility of the ingredients. If I go this route I make a simple cilantro-lime rice as a side because I prefer it to Spanish rice and I will either make soupy seasoned green chile black or pinto beans. And if you want to really amp it up make a white cheese spinach queso or end with sopapillas! (Time to share some of these recipes  because now I made myself hungry!)

The more you read my recipes, the more you will get used to me saying this, but it;s all about building flavors –> it doesn’t have to be spicy (although yea if it is!) but it HAS to be flavorful, bland is just ….well, bland! 🙁

ENJOY!! AND OH … do you have my FREE 40 -RECIPE E-COOKBOOK. You will find this recipe PLUS 39 others. Get it HERE: 

https://pages.convertkit.com/21deb9b200/78bb329a95

Print Recipe

Print Recipe
Soy-Lime Grilled Flank Steak
Can be stand alone or used for fajitas or carne asada with this recipe
Course Main Dish
Cuisine American, Beef, Main Dish
Prep Time 15 minutes
Cook Time 15-20 minutes
Passive Time 1-4 hours
Servings
servings
Ingredients
Course Main Dish
Cuisine American, Beef, Main Dish
Prep Time 15 minutes
Cook Time 15-20 minutes
Passive Time 1-4 hours
Servings
servings
Ingredients
Instructions
  1. Place the steak on a platter & season with S & P and place it in a gallon size plastic bag. If you don't have one, use a shallow pan/bowl.
  2. Microwave limes for 30-45 seconds (until just barely warm). Roll limes on counter pressing as you roll. The limes will now give juice easier & more plentifully.
  3. Cut limes & squeeze into bag with steak.
  4. Pour oil & soy into bag along with garlic & ginger.
  5. Seal bag (trying not to have excess air in bag).
  6. After sealed, turn bag around & distribute liquid around to soak meat. Place bag in refrigerator for at least an hour & up to 4 hours. (no more than overnight)
  7. Take steak out of refrigerator 30-45 minutes before grilling so it can come to room temperature which helps ensure more even/controllable meat temperature.
  8. Grill to medium rare (4-6 minutes per side to mark & then another 3-4 per side on indirect will get you close) Be sure to monitor. Flank needs to cook hot & fast on a grill to be tender, so just keep that in mind with your grill temperature.
  9. Let steak rest for 10 minutes (lightly covered with foil) before slicing. Slice against the grain on flank to ensure tender slices! ENJOY!!
Recipe Notes

Note: This is very good served with chimichurri sauce (pictured with) & roasted potatoes &/or vegetable.

 

 

 

 

2 Comments Add yours

  1. Liz Wilcox says:

    omg my mouth is watering!!!!

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