South Beach Marinated Flank Steak
Elevate your grilling game with this South Beach Marinated Flank Steak, a vibrant and flavorful dish that’s perfect for any occasion. This recipe brings together a zesty marinade of fresh lime juice, low-sodium soy sauce, minced garlic, and a medley of bold spices like cumin and paprika, all balanced with the brightness of chopped cilantro. Marinating the flank steak overnight ensures every bite is tender and infused with robust, tangy flavors. Whether you’re hosting a summer barbecue or preparing a simple weeknight dinner, this juicy grilled steak is a crowd-pleaser. Serve it thinly sliced against the grain alongside fresh salads, roasted vegetables, or your favorite side dishes for a satisfying, protein-packed meal. Ready in just 30 minutes of active time, this recipe promises to transform your steak night into a gourmet experience.
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Recipe Information
Ingredients
- 2 pounds flank steak
- 3 tablespoons olive oil
- 3 tablespoons fresh lime juice
- 2 tablespoons soy sauce (low sodium)
- 4 cloves garlic cloves, minced
- 0.25 cups fresh cilantro, chopped
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon black pepper
- 1 teaspoon kosher salt
- 0.5 teaspoon red pepper flakes (optional)
Instructions
In a medium-sized bowl, whisk together the olive oil, lime juice, soy sauce, minced garlic, chopped cilantro, ground cumin, paprika, black pepper, kosher salt, and red pepper flakes (if using).
Place the flank steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it is completely coated.
Seal the bag or cover the dish with plastic wrap and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
Remove the marinated steak from the refrigerator about 30 minutes before cooking to allow it to come to room temperature.
Preheat your grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
Remove the steak from the marinade and pat it dry with paper towels. Discard the remaining marinade.
Place the steak on the hot grill and cook for 4-6 minutes per side for medium-rare, or adjust the cooking time according to your desired level of doneness. Use a meat thermometer to check the internal temperature (135°F for medium-rare, 145°F for medium).
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 tender pieces. Serve hot with your favorite sides, such as a fresh salad or roasted vegetables.
Nutrition Facts
Calories |
661 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.5 g | 55% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 1266 mg | 55% | |
| Total Carbohydrate | 4.0 g | 1% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 0.5 g | ||
| Protein | 67.5 g | 135% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 41 mg | 3% | |
| Iron | 6.4 mg | 35% | |
| Potassium | 784 mg | 17% | |
*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.
