Chili-Lime Flank Steak Recipe

This smoky Chili-Lime Flank Steak is a barbecue favorite as well as being incredibly lean! Rubbing the meat with fresh lime juice tenderizes the fibers instantly, which along with the spicy chipotle-sugar crust adds a caramelized, zesty char to this steak that is so perfect for tacos or fajitas.

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Chili-Lime Flank Steak Recipe Ingredients

• The Meat:
  • 1 (1 1/2 to 2-pound) flank steak
  • 1 lime (zest and juice)
  • Vegetable oil (for the grill)
• The Spice Rub:
  • 1 tablespoon chili powder
  • 1 tablespoon packed light brown sugar
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon ground cumin
  • 1 teaspoon chipotle chile powder
  • 1/2 teaspoon Kosher salt (plus extra for finishing)
  • Freshly ground black pepper

How To Make Chili-Lime Flank Steak Recipe

1. Prep the rub: Grate the zest from the lime into a small bowl. Add the chili powder, brown sugar, chopped thyme, cumin, chipotle powder, 1/2 teaspoon of salt, and a few grinds of black pepper. Mix well with your fingers to break up the sugar.
2. Season the steak: Place the flank steak on a large plate or baking sheet. Cut the zested lime in half and squeeze the juice all over both sides of the steak. Use the squeezed lime halves to physically rub the juice into the meat fibers.
3. Apply the spice: Sprinkle the spice mixture generously over both sides of the damp steak. Rub it in thoroughly so it sticks.
4. Marinate: Let the steak stand at room temperature for 30 minutes. This allows the lime to tenderize the meat and the salt to penetrate, while bringing the steak up to temp for even cooking.
5. Preheat: Meanwhile, preheat your grill to medium-high heat. Brush the grates with vegetable oil to prevent sticking.
6. Grill: Place the steak on the hot grill. Cook for about 8 minutes on the first side until well browned and charred in spots.
7. Flip: Flip the steak and grill for another 5 to 7 minutes. It is done when an instant-read thermometer inserted into the thickest part reads 130°F to 135°F for medium-rare. (The thin edges will naturally be more well-done).
8. Rest: Transfer the steak to a cutting board and let it rest for 10 minutes. This is non-negotiable for juicy steak.
9. Serve: Season with a little extra salt. Slice thinly against the grain. Serve with lime wedges.

Recipe Tips!

• Against the Grain: Flank steak has very distinct muscle fibers running lengthwise. You must slice perpendicular to these lines (across the grain). If you slice with them, the meat will be chewy and tough.
• Sugar Char: The brown sugar isn’t just for sweetness; it caramelizes on the hot grill, creating a dark, crusty “bark” that tastes incredible. Watch it closely so it doesn’t burn black!
• Lime Tenderizer: The acid in the lime juice starts “cooking” the meat immediately. Do not marinate for longer than 30 minutes to an hour, or the texture of the steak will become mushy.
• Thyme Twist: Fresh thyme adds a subtle floral note that bridges the gap between the earthy cumin and the bright lime. Dried thyme works in a pinch, but use half the amount.

What To Serve With Chili-Lime Flank Steak Recipe?

This Chili-Lime Flank Steak Recipe is the ultimate taco filler! Serve the sliced meat with warm Corn Tortillas, avocado slices, and a dollop of sour cream for a DIY taco night. For a low-carb meal, pile the steak onto a Southwest Salad with black beans and corn! A cold Mexican Lager or a fresh Margarita is the mandatory drink pairing to cool down the chipotle heat.

How To Store Chili-Lime Flank Steak Recipe

• Refrigerate: Store leftover steak (sliced or whole) in an airtight container for up to 3 days. It makes fantastic cold leftovers for sandwiches.
• Reheat: Reheat gently in a skillet over medium heat just until warm. Do not microwave if possible, as it will cook the steak to “well done” and make it tough.
• Freeze: You can freeze the cooked steak slices in a freezer bag for up to 2 months. Thaw in the fridge overnight.

Chili-Lime Flank Steak Recipe Nutrition Facts

• Calories: 280 kcal
• Fat: 12g
• Carbohydrates: 4g
• Protein: 35g

Nutrition information is estimated per serving (4 oz meat).

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