If you’re craving a dinner that bursts with bold, tangy flavor and grilled perfection, this Grilled Flank Steak with Lime and Soy Marinade Recipe is going to be your new best friend. The marinade’s zesty lime juice paired with savory soy sauce and a hint of sweetness gives the steak an irresistible punch, while the chili flakes add just the right amount of subtle heat. It’s simple, speedy, and perfect for impressing friends or treating yourself on any night of the week.
Ingredients You’ll Need
Everything you need for this recipe is straightforward but absolutely essential to achieving that mouthwatering balance of flavors and the perfect juicy texture. Each ingredient plays a unique role, making sure your grilled flank steak shines in every bite.
- Flank steak (1 lb): A lean, flavorful cut that benefits beautifully from marinades and quick grilling.
- Olive oil (2 tbsp): Helps to tenderize the meat and ensures it doesn’t stick to the grill.
- Garlic, minced (3 cloves): Adds a pungent, aromatic depth that pairs deliciously with the soy and lime.
- Low-sodium soy sauce (¼ cup): Delivers savory umami without overpowering saltiness.
- Lime juice (2 tbsp): Offers fresh acidity that brightens the marinade and tenderizes the steak.
- Brown sugar (2 tbsp): Balances the tartness with a subtle caramelized sweetness when grilled.
- Black pepper (1 tsp): Provides a mild heat and complements the marinade’s complexity.
- Chili flakes (½ tsp): Adds a gentle kick for those who like just a touch of spice.
How to Make Grilled Flank Steak with Lime and Soy Marinade Recipe
Step 1: Prepare the Marinade and Marinate the Steak
Start by whisking together olive oil, soy sauce, minced garlic, fresh lime juice, brown sugar, black pepper, and chili flakes in a bowl. This vibrant marinade is the heart of the dish, infusing the flank steak with layers of flavor. Place your flank steak in a resealable plastic bag, pour the marinade over it, seal tightly, and refrigerate for at least one hour. If you have extra time, marinate overnight—the flavors will deepen and make your steak even more tender.
Step 2: Heat the Grill
While the steak soaks up all those delicious flavors, preheat your grill to medium-high heat, aiming for around 400°F (200°C). This temperature is perfect for getting a beautifully charred crust while keeping the inside juicy and tender.
Step 3: Grill the Steak
Remove the flank steak from the marinade, letting any excess drip off to prevent flare-ups. Grill the steak for about 5-7 minutes on each side to achieve a beautiful medium-rare finish. Adjust slightly if you prefer it more or less done, but keeping it tender is the key here.
Step 4: Rest the Steak
Once cooked, transfer your steak to a cutting board and allow it to rest for roughly 10 minutes. This resting period lets the juices redistribute, so each bite is juicy and flavorful rather than dry.
Step 5: Slice and Serve
Slice the flank steak thinly against the grain—that’s the secret to tenderness! Drizzle with any leftover marinade (if you’ve boiled it first for safety) or serve alongside your favorite sides. This Grilled Flank Steak with Lime and Soy Marinade Recipe is ready to wow your taste buds.
How to Serve Grilled Flank Steak with Lime and Soy Marinade Recipe
Garnishes
Fresh garnishes like chopped cilantro, thinly sliced green onions, or even a wedge of lime really elevate this dish by adding brightness and a pop of color. A sprinkle of toasted sesame seeds can also introduce a lovely nutty crunch that’s simply irresistible.
Side Dishes
This steak pairs beautifully with simple grilled vegetables like asparagus or bell peppers, a crisp green salad, or even fluffy jasmine rice. All these sides complement the savory and tangy qualities of the steak without overpowering it.
Creative Ways to Present
For a fun twist, serve the grilled flank steak in soft tortillas with avocado slices and a drizzle of tangy crema for a mouthwatering steak taco. Alternatively, slice it over a bed of mixed greens or quinoa for a hearty, flavorful salad that’s perfect for lunch or dinner.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the sliced steak in an airtight container in the refrigerator. It will stay fresh for up to 3 days and tastes fantastic cold or reheated.
Freezing
You can freeze the grilled flank steak in a freezer-safe bag or container for up to 3 months. Make sure to slice it before freezing to make thawing and reheating easier later on.
Reheating
For best results, gently reheat your leftover steak slices in a hot skillet or under the broiler just until warmed through. Avoid overcooking to keep that tender, juicy texture.
FAQs
Can I use a different cut of steak for this recipe?
Absolutely! While flank steak works wonderfully here due to its texture and ability to soak up marinades, skirt steak or bavette would also be excellent choices.
How long should I marinate the steak?
The minimum is one hour, but marinating overnight will give you the most tender and flavorful results.
Can I make the marinade ahead of time?
Yes, the marinade can be mixed and stored in the fridge for up to 3 days. Just give it a stir before using to recombine the ingredients.
Is the chili flakes amount adjustable?
Definitely! If you prefer less heat, reduce or omit the chili flakes, or add more if you love spicy food. It’s totally flexible according to your taste.
Do I need to boil the leftover marinade before drizzling it on the steak?
For safety reasons, yes—if you plan to use the leftover marinade as a sauce, boil it first to kill any raw meat bacteria. Otherwise, consider making a fresh batch of sauce to drizzle.
Final Thoughts
If you’re searching for a recipe that brings together simplicity, bold flavors, and grilling happiness, give this Grilled Flank Steak with Lime and Soy Marinade Recipe a try. It’s one of those versatile dishes that’s perfect for casual dinners or special occasions, guaranteed to become a staple in your cooking rotation. Happy grilling and even happier eating!
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Grilled Flank Steak with Lime and Soy Marinade Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 25 minutes (including marinating time)
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
Description
A flavorful and tender grilled flank steak marinated in a zesty mixture of olive oil, garlic, soy sauce, lime juice, brown sugar, black pepper, and chili flakes. Perfectly grilled to medium-rare with a delicious balance of savory, sweet, and slightly spicy notes, this steak is ideal for a quick weeknight dinner or weekend cookout.
Ingredients
Steak and Marinade
- 1 lb flank steak
- 2 tbsp olive oil
- 3 cloves garlic, minced
- ¼ cup low-sodium soy sauce
- 2 tbsp lime juice
- 2 tbsp brown sugar
- 1 tsp black pepper
- ½ tsp chili flakes
Instructions
- Prepare the Marinade: In a bowl, combine olive oil, soy sauce, minced garlic, lime juice, brown sugar, black pepper, and chili flakes. Mix well to blend all the flavors.
- Marinate the Steak: Place the flank steak inside a resealable bag, pour the marinade over the steak, seal tightly, and refrigerate. Allow the steak to marinate for at least one hour or up to overnight to maximize flavor and tenderness.
- Preheat the Grill: Heat your grill to medium-high, targeting a temperature around 400°F (200°C) to ensure proper searing.
- Grill the Steak: Remove the steak from the marinade, letting any excess drip off. Place it on the grill and cook for 5 to 7 minutes on each side to achieve medium-rare doneness, adjusting time slightly for preferred doneness.
- Rest the Steak: Transfer the cooked steak onto a cutting board and let it rest for about 10 minutes. This helps to retain juices and ensures a tender bite.
- Slice and Serve: Slice the steak thinly against the grain to maximize tenderness. Drizzle with any leftover marinade or pair with your favorite sides and enjoy.
Notes
- Marinating overnight enhances the flavor but a minimum of one hour will still yield great results.
- Be sure to let the steak rest before slicing to keep it juicy.
- Slicing against the grain is key for tenderness.
- Adjust chili flakes for spice preference or omit for a milder flavor.
- Use a meat thermometer to check doneness if desired: 130°F for medium-rare.
