This chili lime flank steak brings bright lime and smoky chili to a lean, flavorful cut of beef. The marinade soaks in, giving the meat a tangy, slightly spicy crust when grilled. It smells citrusy and savory as it cooks, and the slices stay tender when you cut against the grain. This is a quick weeknight star or a simple choice for weekend grilling.
Recipe Information
- Prep Time: 1 hr 15 min (15 min active + 1 hour marinating)
- Cook Time: 12 minutes (about 6–8 minutes per side)
- Total Time: 1 hr 27 min
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 260 kcal (approx.)
- Protein: 27 g
- Carbohydrates: 3 g
- Fat: 14 g
- Fiber: 1 g
- Sugar: 1 g
- Sodium: 350 mg (varies with added salt)
Why Make This Chili Lime Flank Steak
This flank steak is quick to prepare and full of bold flavors. The lime brightens the meat and the chili powder gives a warm, smoky edge. It grills fast and slices beautifully for tacos, salads, or a simple plate with rice. The texture stays satisfying—slightly chewy but tender when sliced against the grain. It’s great for feeding a few people without fuss and works well for meal prep.
How to Make Chili Lime Flank Steak
Start by making a simple marinade of chili, lime, garlic, oil, and cumin. Let the steak soak up the flavors for at least an hour. Heat the grill until hot, then sear the steak until it reaches your preferred doneness. Rest the meat, slice thin across the grain, and garnish with fresh cilantro. The whole process is mostly hands-off while the steak marinates, and the active work is short and simple.
Ingredients:
- 1 lb flank steak
- 2 tablespoons chili powder
- 1 tablespoon lime juice
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Directions:
Step 1: Preparation
Pat the flank steak dry with paper towels. Trim any excess fat if you like. Mince the garlic and measure the spices and lime juice. Season the steak lightly with salt and pepper so the flavors start to penetrate.
Step 2: Mixing
In a bowl, mix the chili powder, lime juice, minced garlic, olive oil, cumin, salt, and pepper to create a marinade. Place the flank steak in a resealable bag and pour the marinade over it. Seal the bag and refrigerate for at least 1 hour or overnight for deeper flavor.
Step 3: Cooking
Preheat your grill to medium-high heat. Remove the steak from the marinade and shake off excess. Grill the steak about 6–8 minutes on each side for medium doneness, adjusting time for thicker or thinner pieces and for your preferred doneness. Use tongs to flip only once or twice for a good sear.
Step 4: Finishing
Remove the steak from the grill and let it rest for 5 minutes to keep the juices inside. Slice the steak thinly against the grain to shorten the muscle fibers and make the meat tender to eat. Garnish with fresh cilantro before serving.
How to Serve Chili Lime Flank Steak
Serve slices over warm corn or flour tortillas with thinly sliced onion and extra lime wedges for tacos. It also works well on a bed of rice, quinoa, or a green salad. Top with avocado or a spoonful of pico de gallo for creaminess and brightness. For a simple weeknight plate, pair with grilled vegetables and a squeeze of fresh lime.
How to Store Chili Lime Flank Steak
- Refrigerator: Store leftover sliced steak in an airtight container for up to 3–4 days. Cool to room temperature for no more than 2 hours before refrigerating.
- Freezer: Freeze cooked steak in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheating: Gently reheat in a skillet over low heat with a splash of broth or a lid to keep it moist, or warm slices in the oven at 300°F (150°C) for 8–10 minutes.
Expert Tips for Perfect Chili Lime Flank Steak
- Marinate longer for more flavor: Overnight gives the best depth, but 1 hour is enough to brighten the meat.
- Don’t overcook: Flank steak is lean. Aim for medium-rare to medium for the best texture.
- Slice against the grain: This is the most important step for tenderness.
- Pat dry before grilling: Excess marinade can steam the meat and prevent a good crust.
- Let it rest: Resting keeps juices locked in and improves flavor.
- Use a meat thermometer: 130°F for medium-rare, 140°F for medium.
- Adjust heat: Add a pinch of cayenne if you like more kick, or a teaspoon of honey if you want a touch of sweetness.
Delicious Variations
- Citrus Mix: Replace half the lime juice with orange juice for a sweeter citrus flavor.
- Smoky Chipotle: Swap 1 tablespoon of chili powder for 1 teaspoon chipotle powder for deeper smokiness.
- Herb Marinade: Add chopped cilantro and a splash of soy sauce for a savory herb twist.
- Steak Fajita Style: Slice peppers and onions and grill with the steak for a one-pan fajita meal.
- Citrus-Garlic Butter: After resting, top the slices with a pat of lime-garlic butter for richness.
Frequently Asked Questions
Q: How long should I marinate flank steak?
A: At least 1 hour is recommended so the flavors penetrate. For best results, marinate 4–12 hours. Avoid much longer than 24 hours, as acid from the lime can start to change the texture.
Q: Can I cook this steak indoors if I don’t have a grill?
A: Yes. Use a heavy skillet or grill pan over high heat. Preheat the pan until very hot, sear the steak 3–5 minutes per side, then finish in a 400°F (200°C) oven for a few minutes if needed.
Q: How do I know when the steak is done?
A: Use a meat thermometer. For medium-rare aim for 130°F (54°C) and for medium 140°F (60°C). Remember the steak will rise a few degrees while resting.
Q: Can I use another cut of beef instead of flank steak?
A: Yes. Skirt steak or hanger steak are good substitutes and take marinades well. You can also use flank’s leaner cousin, top sirloin, but cook times may vary.
Q: Is this recipe spicy?
A: It is mildly spicy from chili powder. You can reduce or omit chili powder for less heat, or add a pinch of cayenne or chipotle for more kick.
Q: Can I make this recipe gluten-free?
A: Yes. The recipe as written is naturally gluten-free. If you add soy sauce in a variation, use gluten-free tamari.
Q: How should I slice the steak for tacos?
A: Chill the cooked steak slightly for easier slicing, then cut thin slices across the grain. Aim for slices about 1/8–1/4 inch thick so they fold easily in tortillas.
Conclusion
This chili lime flank steak is bright, smoky, and easy to make—great for tacos, salads, or a simple dinner. It grills quickly, smells fantastic, and slices into tender, flavorful pieces when you cut against the grain. For a slightly different take and more tips, see this Grilled Chili Lime Flank Steak Recipe for extra inspiration. Give it a try—once you taste that tangy lime and warm chili together, it will likely become a favorite.
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Chili Lime Flank Steak
- Total Time: 87 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A quick and flavorful marinade of chili and lime gives this flank steak a tangy, spicy crust when grilled, perfect for tacos or a simple plate.
Ingredients
- 1 lb flank steak
- 2 tablespoons chili powder
- 1 tablespoon lime juice
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Pat the flank steak dry with paper towels and trim excess fat. Season lightly with salt and pepper.
- In a bowl, mix chili powder, lime juice, minced garlic, olive oil, cumin, salt, and pepper to create a marinade. Place the steak in a resealable bag, pour the marinade over it, seal the bag, and refrigerate for at least 1 hour or overnight.
- Preheat the grill to medium-high heat. Remove the steak from the marinade and shake off excess. Grill for about 6–8 minutes on each side for medium doneness.
- Remove from the grill and let the steak rest for 5 minutes. Slice thinly against the grain and garnish with fresh cilantro before serving.
Notes
Marinate longer for more flavor. Slice against the grain for tenderness.
- Prep Time: 75 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 1g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 70mg
