Marinated Flank Steak
Get ready to elevate your grilling game with this mouthwatering Marinated Flank Steak recipe! Perfectly tender and bursting with bold flavors, this dish features a savory-sweet marinade made with soy sauce, olive oil, honey, fresh lime juice, and a blend of aromatic spices like cumin and garlic. A hint of red pepper flakes adds optional heat, while fresh cilantro offers a refreshing garnish. With just 15 minutes of prep time and a short stint on the grill, this steak is ideal for weeknight dinners or summer BBQ parties. Serve it sliced thinly against the grain for the ultimate juicy, melt-in-your-mouth experience. Whether you're a grill master or a beginner, this recipe is sure to impress!
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Recipe Information
Ingredients
- 1 pound Flank steak
- 0.25 cup Soy sauce
- 0.25 cup Olive oil
- 2 tablespoons Honey
- 4 pieces Garlic cloves, minced
- 2 tablespoons Freshly squeezed lime juice
- 1 teaspoon Ground black pepper
- 1 teaspoon Ground cumin
- 0.5 teaspoons Red pepper flakes (optional)
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
Instructions
In a medium mixing bowl, whisk together the soy sauce, olive oil, honey, minced garlic, lime juice, ground black pepper, ground cumin, and red pepper flakes (if using).
Place the flank steak in a large resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it is well-coated. Seal the bag or cover the dish with plastic wrap.
Refrigerate the steak for at least 2 hours, preferably 6 to 8 hours, to allow the flavors to penetrate the meat. Turn the steak occasionally to ensure even marination.
Remove the steak from the refrigerator about 30 minutes before cooking to bring it up to room temperature.
Preheat your grill to high heat or set your broiler to high. Lightly oil the grilling surface if using a grill.
Remove the steak from the marinade and pat it dry with paper towels. Discard the remaining marinade.
Grill or broil the steak for 4 to 6 minutes per side for medium-rare, or adjust the cooking time for your desired doneness. Use a meat thermometer if needed (130°F for medium-rare, 140°F for medium).
Remove the steak from the heat and let it rest on a cutting board for 5 to 10 minutes to allow the juices to redistribute.
Slice the flank steak against the grain into thin strips. This ensures the meat is tender and easy to chew.
Arrange the slices on a serving platter, garnish with fresh cilantro if desired, and serve immediately.
Nutrition Facts
Calories |
1308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.8 g | 83% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 3992 mg | 174% | |
| Total Carbohydrate | 47.5 g | 17% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 35.3 g | ||
| Protein | 139.6 g | 279% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 112 mg | 9% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 1744 mg | 37% | |
*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.
