Tender Marinated Flank Steak with Bold Flavor (Print version)
A juicy grilled flank steak soaked in a bold lime, soy, garlic, and ginger marinade, then sliced thin across the grain.
# Ingredients:
For the steak and marinade
01 -
1 1/2 lb (680 g) flank steak
02 -
1/4 cup (60 ml) fresh lime juice
03 -
1 teaspoon lime zest
04 -
1/4 cup (60 ml) low-sodium soy sauce
05 -
2 tablespoons olive oil
06 -
1 tablespoon Worcestershire sauce
07 -
1 tablespoon brown sugar
08 -
4 cloves garlic, minced
09 -
1 tablespoon fresh ginger, grated
10 -
1 teaspoon smoked paprika
11 -
1/2 teaspoon red pepper flakes, optional
12 -
1/2 teaspoon black pepper
13 -
1/2 teaspoon kosher salt, plus more after grilling if needed
For serving
14 -
2 green onions, thinly sliced
15 -
2 tablespoons chopped fresh cilantro
16 -
Lime wedges
# Instructions:
01 -
Whisk the lime juice, lime zest, soy sauce, olive oil, Worcestershire sauce, brown sugar, garlic, ginger, smoked paprika, red pepper flakes, black pepper, and salt until the sugar dissolves.
02 -
Place the flank steak in a large zip-top bag or shallow dish. Pour in the marinade, turn to coat, seal, and refrigerate for 2-6 hours.
03 -
Remove the steak from the refrigerator 25-30 minutes before cooking. Heat a grill or grill pan to high heat and oil the grates lightly.
04 -
Remove the steak from the marinade and pat off excess liquid. Grill for 4-6 minutes on the first side, then flip and cook 3-5 minutes more, depending on thickness and desired doneness.
05 -
Use an instant-read thermometer. Pull at 130-135°F for medium-rare, or cook to 145°F if following USDA guidance for whole cuts of beef.
06 -
Transfer the steak to a cutting board and rest for 10 minutes. Slice thinly across the grain, then finish with green onions, cilantro, and lime wedges.
# Good to know:
01 -
Marinate for 2-6 hours for the best balance of flavor and texture.
02 -
Slice across the grain for the most tender bite.
03 -
Nutrition is an estimate per serving.