Juicy Grilled Chili Lime Flank Steak
This grilled chili lime flank steak is perfect for an easy and delicious weeknight dinner. With a simple marinade made from lime juice, oil, and spices, the steak comes out juicy and flavorful every time. Place it in the fridge in the morning to marinate, then grill it to perfection when you come home. It's great on tacos, burritos, or salads, or just eat it on its own! Any way you serve it, it's going to become a family favorite.
Servings 4 people
Equipment
- A gallon-sized sealable plastic bag (or flat dish with lid)
- Grilling tongs
Ingredients
- 1.75-2 lb flank steak
- 1 oz fresh lime juice from 1 small-medium lime
- 2.5 oz oil
- 1 tbsp Kosher Salt Diamond Crystal
- 2 tsp Dried Oregano
- 2 tsp Chili Powder
- 1.5 tsp Ground Cumin
- 1 tsp Garlic Powder
- 1 tsp Smoked Paprika
- ½ tsp Ground Coriander
- ½ tsp Onion Powder
- ½ tsp Ground Black Pepper
Instructions
- Start by making the seasoning blend. Use measuring spoons to measure out each spice and place it in a small bowl. Use a small whisk to stir them all together until well combined. Set aside.
- Measure out the lime juice (or juice a lime if not already done) and oil into a liquid measuring cup. Add the spices to the cup and stir everything together until thoroughly mixed.
- Place the raw flank steak into a sealable plastic bag (you can also use a shallow 9×13 casserole dish with a lid, or use plastic wrap as a cover). Pour the marinade into the bag over the flank, then use your hands to press the air out of the bag and seal it. Manipulate the bag to help cover the steak in the marinade, then store it flat in the fridge for 8 to 10 hours, flipping the bag over halfway through.
- Take the bag out of the fridge 15 to 20 minutes before putting the steak on the grill. Preheat the grill to around 450 degrees F to get the grill grates hot.
- Use tongs to place the steak directly on the grill then immediately turn the heat down to have it settle around 350 to 375 degrees F. Close the lid and cook the steak for 6 minutes on the first side, then use the tongs to flip it and cook another 5 minutes on the second side, again with the lid closed.
- At this point, use a meat thermometer to check the internal temperature of the steak and cook another 3-15 minutes depending on what internal temp you want your steak at (I like to cook it to around 140 to 145 degrees F). The time will vary depending on how thick your steak is, what your outdoor temperature is, and how well your grill maintains heats.
- Once the steak reaches a couple degrees below your desired temperature, remove it from the grill to rest for about 10 minutes – it will continue to rise in temperature a bit as it rests before cooling down. Then use a large sharp knife and cutting board to slice the steak and serve.
Notes
You can make the marinade the night before and store in the refrigerator in a lidded container. Then pour it over the steak in the morning and come home ready to a marinated steak ready to throw on the grill.