A quick, bright, and smoky flank steak that packs big flavor with minimal fuss. This Chili Lime Flank Steak marinates in zesty lime, warming chili powder, and earthy cumin, then grills hot for a charred outside and tender, juicy slices. It smells citrusy and spicy while cooking, and the meat slices finish with a fresh cilantro garnish that adds a pop of green and a herb-y brightness. Serve it with a crisp salad, warm tortillas, or roasted vegetables for a satisfying meal. For a crisp, easy vegetable side that pairs well, try the recipe for roasted cabbage steaks.
Recipe Information
- Prep Time: 10 minutes (plus 1 hour marinating)
- Cook Time: 10 minutes
- Total Time: 20 minutes (plus marinating)
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 310 kcal (approximate)
- Protein: 30 g
- Carbohydrates: 2 g
- Fat: 18 g
- Fiber: 0.5 g
- Sugar: 1 g
- Sodium: 380 mg
Why Make This Chili Lime Flank Steak
This steak is fast, bold, and reliable. The marinade tenderizes and flavors the lean flank without masking the beefy taste. The lime brightens the dish while chili powder and cumin add warmth and a hint of smoke. It grills quickly, so it’s perfect for weeknights, but it looks and tastes special enough for guests. The texture is tender when you slice it against the grain, and the cilantro garnish adds a fresh, slightly citrusy finish.
How to Make Chili Lime Flank Steak
This recipe uses a short marinade and a hot grill. Marinate long enough to let the lime and spices penetrate the surface, then grill fast to seal juices. Resting the steak after cooking keeps the meat moist. Slice thinly against the grain for the best texture.
Ingredients:
- 1 pound flank steak
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 lime (juiced)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro (for garnish)
Directions:
Step 1: Preparation
Pat the flank steak dry with paper towels. Season lightly with salt and pepper on both sides. Have a resealable bag or shallow dish ready for marinating.
Step 2: Mixing
In a small bowl, whisk together the chili powder, cumin, lime juice, olive oil, a pinch of salt, and a few grinds of black pepper until smooth. This creates a thin, citrusy-spicy marinade that will coat the steak.
Step 3: Marinating
Place the steak in a resealable bag or shallow dish and pour the marinade over it. Seal or cover and refrigerate for at least 1 hour, or up to overnight. Turn the bag once so the marinade reaches the entire surface.
Step 4: Cooking
Preheat a grill to high heat. Remove the steak from the marinade and discard any leftover marinade. Grill the flank steak about 4–6 minutes per side, depending on thickness and desired doneness — aim for medium-rare to medium for best tenderness.
Step 5: Resting
Remove the steak from the grill and let it rest on a cutting board for about 5 minutes. Resting lets juices redistribute so the meat stays moist when sliced.
Step 6: Slicing and Garnishing
Slice the steak thinly against the grain into 1/4-inch slices. Arrange on a platter and sprinkle with chopped fresh cilantro. Serve immediately.
How to Serve Chili Lime Flank Steak
- Serve sliced over warm corn or flour tortillas with avocado, pickled onions, and a squeeze of lime for tacos.
- Pair with rice, black beans, and a simple salad for a balanced plate.
- Offer as a main alongside roasted or grilled vegetables, such as bell peppers, zucchini, or roasted cabbage steaks.
- For a lighter meal, serve on top of mixed greens with a drizzle of the leftover lime vinaigrette.
How to Store Chili Lime Flank Steak
- Refrigerator: Store cooled, sliced steak in an airtight container for up to 3–4 days.
- Freezer: Place slices in a freezer-safe bag with excess air removed; freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently in a skillet with a splash of water or broth over low heat, or reheat in a 300°F oven until just warmed. Avoid high heat to prevent overcooking and drying out.
Expert Tips for Perfect Chili Lime Flank Steak
- Slice against the grain: This shortens muscle fibers and gives a tender bite.
- Don’t skip resting: Five minutes makes a noticeable difference in juiciness.
- Marinate longer for deeper flavor, but don’t exceed 24 hours; the acid in lime can begin to “cook” and toughen the meat if left too long.
- Use a hot grill: High heat creates a good sear that locks in flavor.
- Check doneness with a thermometer: 125–130°F for medium-rare, 135°F for medium.
- If you don’t have a grill, use a cast-iron skillet on the stove over high heat for similar char.
Delicious Variations
- Spicy-Citrus: Add 1 teaspoon chili flakes or a chopped jalapeño to the marinade.
- Smoky Chipotle: Replace 1 tablespoon chili powder with 1 tablespoon chipotle chili powder for a smoky note.
- Citrus-Herb: Add zest of 1 lime and a tablespoon of chopped fresh oregano or cilantro in the marinade.
- Asian Twist: Swap cumin for 1 tablespoon soy sauce and 1 teaspoon toasted sesame oil (reduce salt) and serve with steamed rice.
- Honey-Lime Glaze: Stir 1 teaspoon honey into the marinade for a touch of sweetness that caramelizes on the grill.
Frequently Asked Questions
-
How long should I marinate flank steak?
- Marinate at least 1 hour to let the flavors penetrate. For best flavor, marinate 4–12 hours. Avoid more than 24 hours because the lime juice can start to break down the meat’s texture.
-
Can I use this marinade on other cuts of beef?
- Yes. Skirt steak, hanger steak, and flat iron also work well. Thicker cuts like sirloin can use the same marinade but may need a slightly longer cooking time.
-
How do I prevent the steak from becoming tough?
- Don’t overcook it. Flank steak is lean; aim for medium-rare to medium. Also slice thinly and against the grain after resting to maximize tenderness.
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Can I make this indoors without a grill?
- Absolutely. Heat a heavy skillet or cast-iron pan over high heat, add a small amount of oil, and sear the steak 3–5 minutes per side depending on thickness. Finish in a preheated 400°F oven if needed.
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Is flank steak gluten-free and low-carb?
- Yes. This recipe is naturally gluten-free and low in carbohydrates, assuming you use gluten-free spices and don’t serve it with carb-heavy sides.
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How much seasoning is enough?
- The listed amounts give a bold but balanced flavor. Taste the marinade (before adding raw meat) and adjust chili powder or lime to your preference. Remember salt levels may need adjusting once the meat rests.
Conclusion
This Chili Lime Flank Steak is a fast, flavorful weeknight hero — bright lime, warm spices, and a quick sear deliver a juicy, satisfying meal. If you want another version to compare techniques or timing, check this Grilled Chili Lime Flank Steak Recipe for extra tips and variations. Give it a try and enjoy the fresh, zesty flavors with your favorite sides.
Print
Chili Lime Flank Steak
- Total Time: 70 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free, Low-Carb
Description
A quick, bright, and smoky flank steak that packs big flavor with minimal fuss, marinated in zesty lime and warming spices.
Ingredients
- 1 pound flank steak
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 lime (juiced)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro (for garnish)
Instructions
- Pat the flank steak dry with paper towels and season lightly with salt and pepper on both sides.
- In a small bowl, whisk together chili powder, cumin, lime juice, olive oil, a pinch of salt, and black pepper to create the marinade.
- Place the steak in a resealable bag or dish and pour the marinade over it. Seal and refrigerate for at least 1 hour.
- Preheat a grill to high heat. Remove the steak from the marinade and discard any leftover marinade.
- Grill the flank steak for about 4–6 minutes per side, aiming for medium-rare to medium doneness.
- Let the steak rest for 5 minutes, then slice thinly against the grain and garnish with chopped cilantro.
Notes
Marinate longer for deeper flavor, but do not exceed 24 hours. If grilling isn’t an option, use a hot cast-iron skillet.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 1g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 30g
- Cholesterol: 0mg
