Fire Escape Flank Steak
Get ready to ignite your taste buds with Fire Escape Flank Steak—a quick, flavor-packed recipe perfect for grilling enthusiasts and weeknight warriors alike. This juicy flank steak is marinated in a bold blend of zesty lime juice, savory soy sauce, sweet honey, and aromatic spices like cumin and chili powder, creating a smoky-sweet harmony that elevates every bite. With just 15 minutes of prep time and a quick sear on the grill or stovetop, you’ll achieve tender, melt-in-your-mouth slices that are bursting with flavor. Garnished with fresh cilantro and served with lime wedges for a bright, citrusy pop, this steak is ideal for easy dinners or weekend barbecues. Whether you’re hosting or indulging solo, this recipe is your ticket to steakhouse-quality results in your own kitchen!
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Recipe Information
Ingredients
- 1 pound Flank steak
- 2 tablespoons Olive oil
- 3 tablespoons Soy sauce
- 2 tablespoons Fresh lime juice
- 3 cloves Garlic cloves, minced
- 1 tablespoon Honey
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped (optional)
- 4 slices Lime wedges (for serving)
Instructions
In a medium bowl, whisk together olive oil, soy sauce, lime juice, minced garlic, honey, cumin, chili powder, salt, and black pepper to create the marinade.
Place the flank steak in a resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring full coverage. Seal the bag or cover the dish with plastic wrap. Marinate in the refrigerator for at least 1 hour, or up to 8 hours for optimal flavor.
Before cooking, remove the steak from the refrigerator and let it sit at room temperature for 20-30 minutes.
Preheat a grill or stovetop grill pan over high heat. Lightly oil the grates or pan to prevent sticking.
Remove the steak from the marinade, allowing any excess to drip off, and place it on the hot grill or pan.
Cook the flank steak for 4-5 minutes per side for medium-rare, or adjust the timing based on your desired doneness.
Once cooked, transfer the steak to a cutting board and let it rest for 5-10 minutes to retain its juices.
Slice the flank steak thinly against the grain for maximum tenderness.
Garnish with chopped cilantro and serve with lime wedges on the side for an extra burst of citrus flavor.
Nutrition Facts
Calories |
1492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.7 g | 119% | |
| Saturated Fat | 27.2 g | 136% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 5820 mg | 253% | |
| Total Carbohydrate | 30.9 g | 11% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 18.4 g | ||
| Protein | 137.7 g | 275% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 100 mg | 8% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1668 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
