Name: Soy-Lime Grilled Flank Steak
Prep time: 15 min
Cook time: 15 min
Yield: 6-8 servings
Ingredients: 1 2-3# Flank Steak; S & P (as needed); 2-3 each limes; 1/4 cup Tamari (natural soy sauce); 1/2 cup mild olive oil; 4-6 cloves garlic (peeled, minced); 1 T ginger (grated)

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

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

1 2-3# Flank Steak
S & P as needed
2-3 each limes
1/4 cup Tamari natural soy sauce
1/2 cup mild olive oil
4-6 cloves garlic peeled, minced
1 T ginger grated