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This Spicy Grilled Flank Steak with Lime is delicious, easy, and perfect for salads, tacos, and burritos!
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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Zesty Spicy Grilled Flank Steak with Lime
My husband is a great cook – he makes hearty, meaty stews and chilis like a pro, expertly smokes different cuts of meats, and grills like it’s nobody’s business.
Luke is the author behind some of the most popular recipes on my site (see them linked below), and his recipes always get rave reviews!
He’s back today sharing a delicious, easy, and perfect method to make deliciously spicy grilled flank steak (and a pan-fried version as well) that is perfect for salads, sandwiches, or just a relaxed hearty meal before grilling season is over!
Flank steak is a delicious option for family dinners or dinner parties, because it’s inexpensive, easy to prepare, and tastes best when cooked quickly at a high heat.
This grilled flank steak with lime is one of our favorite family meals – we love to serve it at taco bar dinner parties, over a delicious salad for a quick and easy meal prep idea, or even with scrambled eggs for a hearty and delicious breakfast!
This delicious, easy, and flavorful flank steak isn’t tough – its tender and delicious – with a lovely grilled crust.
The best thing about Luke’s recipe is he’s giving two different ways to prepare this flank steak – both in a pan, and on the grill – so you can get that great grilled flank steak flavor right in the oven if you can’t get to the grill!
Tips to a Perfect Grilled Flank Steak
Flank steak stays delicious and tender when cooked hot and fast – this is a high-heat recipe that you need to not be afraid of cooking with a tiny bit of smoke!
Sealing in the meat’s flavor is essential – and all steak should be allowed to rest for at least 5 minutes before slicing.
Flank steak can have a tough, rubbery texture if not sliced well – you need to cut the steak into thin strips, at an angle against the grain, for the best texture. Cutting the steak “against the grain” breaks down the tough, longer fibers in flank steak, making it easier to chew and great for tacos, sandwiches, salads, and other meals that you don’t want a chewy piece of meat in.
If you’re wondering how to pan-fry flank steak, we’re including that method as well for a perfectly delicious flank steak that gets a delicious grill-like crust that is an awesome grilled steak alternative!
Other Easy Grilled Dinners You’ll Love:
Try these other delicious grilled dinners:
Click here to see all our grill sides!
Spicy Grilled Flank Steak with Lime Recipe
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Spicy Grilled Flank Steak with Lime
Equipment
Ingredients
- 2 lbs Steak, Flank or Skirt
- 2 tbsp salt
- 1 tbsp pepper, fresh ground
- 1 tbsp chili powder
- 1 tbsp garlic powder
- 1 tbsp smoked paprika
- 1 tsp cayenne pepper
- 2 limes – 1 juiced before grilling, one sliced into wedges to serve with.
Instructions
- Grill method
- Light grill and pre-heat as hot as possible.
- Bring meat to room temperature and pat dry with a paper towel
- Season liberally with spices.
- Rub hot grill with half an onion or lemon to clean and prepare for meat
- Cook meat on one side for 2 minutes, then rotate 90 degrees and cook for 2 more minutes (this creates grill hatch marks).
- Drizzle each side with lime juice as it cooks.
- Flip meat and repeat on other side.
- Meat should be close to 130o for mid-rare.
- Remove from heat and let rest for 5-6 minutes.
- Cut across the grain, and on the bias for the most tender pieces.
- Season the meat with a pinch of salt and a squeeze a lime before you serve it.
Skillet Method:
- Bring meat to room temperature and pat dry with a paper towel
- pre-heat cask-iron skillet on high heat with a teaspon of ghee
- Season the meat liberally with salt, pepper and cayenne pepper
- Cook meat on one side for 3-4 minutes,
- Flip meat and cook on other side for 3-4 more minutes
- Meat should be close to 130o for mid-rare.
- Remove from heat and let rest for 5-6 minutes.
- Cut across the grain, and on the bias for the most tender pieces.
- Season the meat with a pinch of salt and a squeeze a lime before you serve it.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Is cutting against the grain a recommended technique for all cuts of steak, or is it specific to flank steak due to its unique fiber structure? Visit Us Telkom University