In this episode of the Grill Like A Mother podcast, host Taryn Solie shares a recipe for grilled citrus marinated flank steak, her take on the popular Mexican dish Carne Asada. The episode includes a full ingredient list and step-by-step instructions on how to make the marinade and prepare the steak, as well as expert tips on marinating, grilling, and serving the meat. Be sure and listen in so you can impress your family and friends with this flavorful and juicy dish!
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RECIPES MENTIONED
These are some of the recipes mentioned in the episode, all of which are on Hot Pan Kitchen.
RESOURCES MENTIONED
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- Diamond Crystal kosher salt
- Salt conversion chart from Epicurious
- Garlic press
- Ziploc bags
- Grilling tongs
TRANSCRIPT
Taryn Solie: Hello grillers, and thank you for tuning in today! I am your host, Taryn Solie, and I am here to give you some grilling inspiration.
Today I’m talking about a grilled flank steak recipe that is one of my favorites. If you’re not familiar with flank steak, it’s a long and flat cut of meat that is on the underside of the cow just before the hind legs. It has a lot of grain, meaning muscle fiber, in it and tends to be a tougher cut of meat, which means it’s great for marinades as they help tenderize the steak.
Flank steak itself is one of my favorite cuts of beef to grill. It’s really easy to put it in a marinade, let it sit for a while, then grill it up quickly and have dinner ready. The marinade that I’m going over today is my take on the Carne Asada that my family gets at the local Mexican restaurant we’ve frequented since I was a baby. It’s really flavorful and juicy, and goes well in just about any meal – fajitas, tacos, burritos, salads, etc. I know you’re going to love it as much as my family does.
Let’s get started with the ingredients. You’ll need:
- 2 small limes or ¼ cup of fresh lime juice;
- 2 tbsp of a high heat oil – I use avocado oil;
- 2 tbsp of coconut aminos;
- 2 tsp of ground cumin;
- 2 tsp of Diamond Crystal kosher salt;
- ½ tsp of ground coriander;
- 5 large cloves of garlic; and
- a 2.5 lb flank steak.
Before we get into the recipe instructions, a few quick tips:
- One, this recipe specifically uses Diamond Crystal kosher salt, which is my preferred salt for grilling and cooking. This is because it’s less salty by volume than other salts, which leaves more room for error when salting your food. If you’re using a different type of salt, you’ll want to adjust the measurement a bit and I’ll link to a resource on the show notes page for that.
- Two, you want to make sure you’re starting with a thawed raw flank steak. This recipe doesn’t work if you try and marinate the steak when it’s frozen – the melting ice will dilute the marinade and it won’t be nearly as flavorful.
- And three, you’re going to determine to what temperature you’re going to cook the steak to, based on the level of doneness you like in your steak. If you like rare steak, you want to remove the steak from the grill when it reaches around 130 degrees F in its center. For more of a medium steak, go up to 140 degrees F. For a well done steak, cook it until it reaches around 160 degrees F. To do this, you’ll need a meat thermometer – if you don’t have one, I’ll link to the one we use and love on the show notes page.
Alright, let’s get to the recipe instructions!
First you’ll make the marinade. Use a sharp knife and cutting board to cut the limes in half. In a large liquid measuring cup, juice each piece of lime until you have about ¼ cup of lime juice. You can also use bottled lime juice, but the marinade will be more flavorful with fresh lime juice.
Next, get out some measuring spoons and measure out, one at a time, the avocado oil, coconut aminos, ground cumin, ground coriander, and kosher salt, emptying each one into the measuring cup with the lime juice.
Peel the skin off the garlic cloves and use a garlic press to squeeze the pressed garlic into the measuring cup with the rest of the marinade. If you don’t have a garlic press, you can also just mince the garlic using the knife and cutting board. Stir the marinade together with a small whisk or other utensil until it’s well combined.
Take the flank steak out of its wrapping and place it in a large sealable plastic bag (or other container where it can lie flat). Pour the marinade over the steak and seal the bag closed, getting as much air out of it as you can. Use your hands to kind of massage the marinade into the steak until its well covered and place it flat in the fridge overnight. If you have time and remember, flip the steak over in the morning so both sides are sitting in the marinade roughly an equal amount of time. If you forget, it’s okay, the steak will still taste good.
When you’re getting ready to grill the steak, take it out of the fridge roughly 30 minutes before placing on the grill to take the chill off the meat. Set your grill to 400 degrees F and once it’s come to temperature, remove the steak from the bag with a pair of tongs and place it on the grill. Close the lid and cook the steak for 6 minutes on one side, then flip it and cook for another 5 to 10 minutes with the lid closed. The second cooking time will depend on the internal temperature of the steak and your desired doneness.
Once the steak is done cooking, place it on a large cutting board and let it rest for about 10 minutes. After it rests, cut it into thin slices using a large sharp knife. You want to cut it across the grain, which is perpendicular to the lines in the steak that run lengthwise, to help tenderize the meat even further. Serve it immediately!
As I mentioned previously, this flank steak is great in meals like tacos, burritos, fajitas, and on top of salads. I like to eat it either in a burrito bowl or just plain with some grilled veggies and rice. We typically do grilled bell peppers and onions – kind of fajita style – but you can grill up whatever veggies you like.
I’ll include a link to the full printable recipe for this garlic lime marinated flank steak, as well as the other recipes I’ve mentioned, on the show notes page. To get to it you can either go to my main website at Hot Pan Kitchen dot com and click on podcast in the main menu, or you can click on the link provided in whatever podcast app you’re listening on.
If you enjoyed this recipe, consider subscribing to the show on your favorite podcast platform so you don’t miss out on future episodes! I’ve got so many more great grilling and smoking recipes you’re going to love.
That’s it for today, thank you so much for listening, and until next time, keep grilling like a mother.
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