Lime Jalapeno Garlic Flank Steak
Infuse your next dinner with bold and zesty flavors by trying this Lime Jalapeño Garlic Flank Steak recipe! This mouthwatering dish combines tender, marinated flank steak with a tangy blend of fresh lime juice and zest, a hint of sweetness from honey, and a spicy kick from finely diced jalapeño. The marinade, enriched with aromatic garlic, ground cumin, and soy sauce, not only tenderizes the meat but also locks in a symphony of flavor after just a few hours—or overnight if you plan ahead. Perfectly grilled to your desired doneness, this steak is sliced against the grain for ultimate tenderness and finished with fresh cilantro and lime for a vibrant garnish. Quick to prep and ideal for backyard barbecues or weeknight dinners, this grilled flank steak is a flavor-packed meal that’s sure to steal the spotlight.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 pound Flank steak
- 3 tablespoons Fresh lime juice
- 1 teaspoon Lime zest
- 1 piece Jalapeno, finely diced
- 3 cloves Garlic, minced
- 2 tablespoons Olive oil
- 1 tablespoon Honey
- 2 tablespoons Soy sauce
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped (optional for garnish)
- 1 piece Sliced lime (optional for garnish)
Instructions
In a small mixing bowl, whisk together the lime juice, lime zest, jalapeno, garlic, olive oil, honey, soy sauce, cumin, salt, and black pepper until well combined. This will be your marinade.
Place the flank steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it is thoroughly coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
When ready to cook, preheat your grill or grill pan to medium-high heat. Lightly oil the grill grates to prevent the steak from sticking.
Remove the flank steak from the marinade and let the excess drip off. Discard the marinade.
Grill the steak for 4-5 minutes per side for medium rare, or adjust the cooking time to your preferred level of doneness. Use a meat thermometer to check the internal temperature (130°F for medium rare, 140°F for medium).
Transfer the cooked steak to a cutting board and let it rest for 5-10 minutes to allow the juices to redistribute.
Slice the steak against the grain into thin strips. Garnish with fresh cilantro and lime slices, if desired, and serve warm.
Nutrition Facts
Calories |
366 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.0 g | 29% | |
| Saturated Fat | 6.7 g | 33% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 1195 mg | 52% | |
| Total Carbohydrate | 7.3 g | 3% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 4.7 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 30 mg | 2% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 411 mg | 9% | |
*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.
