South Beach Broiled Flank Steak
Elevate your weeknight dinner with the irresistible flavors of South Beach Broiled Flank Steak. This quick and flavorful recipe combines tender, juicy flank steak marinated in a bold blend of low-sodium soy sauce, fresh lime juice, garlic, ground cumin, and smoked paprika. With just 10 minutes of hands-on prep time and a short broiling session, this dish is perfect for busy evenings without sacrificing gourmet taste. Scoring the steak ensures the vibrant marinade deeply penetrates, delivering layers of smokiness and citrusy brightness in every bite. Serve it sliced thin against the grain for ultimate tenderness, and don’t forget the fresh cilantro garnish for a burst of color and freshness. Perfect for a protein-packed, low-carb meal or paired with your favorite sides, this broiled flank steak is simplicity and sophistication in one dish!
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Recipe Information
Ingredients
- 1.5 pounds flank steak
- 2 tablespoons olive oil
- 3 tablespoons soy sauce (low sodium)
- 2 tablespoons fresh lime juice
- 3 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon cracked black pepper
- 0.25 teaspoon salt
- 2 tablespoons fresh cilantro, chopped (optional for garnish)
Instructions
Place the flank steak on a cutting board and use a sharp knife to lightly score the surface of the steak in a crisscross pattern. This allows the marinade to penetrate better.
In a medium bowl, whisk together olive oil, soy sauce, lime juice, minced garlic, ground cumin, smoked paprika, black pepper, and salt.
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 and refrigerate for at least 1 hour, or up to 8 hours for maximum flavor.
Preheat your oven’s broiler. Place an oven rack about 6 inches below the broiler element.
Remove the steak from the marinade, letting any excess drip off, and place it on a broiler pan or baking sheet lined with foil.
Broil the steak for 4-5 minutes per side for medium-rare, or until it reaches your desired level of doneness. Use a meat thermometer to check for a temperature of 130°F for medium-rare, 140°F for medium, or 150°F for medium-well.
Remove the steak from the broiler and cover loosely with aluminum foil. Let it rest for 5 minutes to allow the juices to redistribute.
Slice the steak thinly against the grain for maximum tenderness. Garnish with chopped fresh cilantro, if desired, and serve immediately.
Nutrition Facts
Calories |
492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 155 mg | 52% | |
| Sodium | 1166 mg | 51% | |
| Total Carbohydrate | 3.4 g | 1% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 0.2 g | ||
| Protein | 51.4 g | 103% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 31 mg | 2% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 593 mg | 13% | |
*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.
