Ingredients
- Flank Steak: 1.5 – 2 pounds
- Lime Juice: 1/4 cup, freshly squeezed
- Chili Powder: 2 tablespoons
- Garlic: 4 cloves, minced
- Olive Oil: 2 tablespoons
- Cumin: 1 teaspoon
- Salt: 1 teaspoon
- Black Pepper: 1/2 teaspoon
Instructions
- Step 1: In a large resealable bag or dish, combine lime juice, chili powder, minced garlic, olive oil, cumin, salt, and black pepper. Mix well to create the marinade.
- Step 2: Add the flank steak to the marinade, ensuring it's fully coated. Seal the bag or cover the dish and marinate in the refrigerator for at least 2 hours, or preferably overnight for maximum flavor.
- Step 3: Preheat your grill to medium-high heat. Remove the flank steak from the marinade (discard the marinade).
- Step 4: Grill the flank steak for 4-6 minutes per side for medium-rare, or longer depending on your desired level of doneness. Use a meat thermometer to ensure it reaches the internal temperature you prefer.
- Step 5: Once cooked, remove the flank steak from the grill and let it rest for at least 10 minutes before slicing against the grain. This helps retain the juices.
- Step 6: Slice thinly and serve immediately with your favorite toppings, such as avocado salsa.
Notes
- For best flavor, marinate the flank steak overnight, allowing the chili-lime to deeply penetrate the meat.
- Store leftover sliced steak in an airtight container in the refrigerator for up to 3 days.
- Serve the sliced flank steak over a bed of cilantro-lime rice for a complete and flavorful meal.
- To prevent sticking and ensure even grilling, lightly oil the grill grates before placing the steak on them.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American