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.
