Southwestern Flank Steak
Fire up your taste buds with this Southwestern Flank Steak recipe, a flavor-packed dish that's as bold as it is simple to prepare. This juicy, tender steak is marinated in a zesty blend of lime juice, minced garlic, and warming spices like chili powder, smoked paprika, and cumin, creating a perfect balance of smoky, tangy, and mildly spicy flavors. Grilled to perfection, then sliced thinly against the grain, this steak is a showstopper that's ready in just 10 minutes of cooking time. Garnished with fresh cilantro and served with lime wedges for a citrusy kick, it’s a versatile centerpiece that pairs beautifully with hearty sides like Mexican rice or brightly grilled vegetables. Whether you're hosting a backyard barbecue or enjoying a casual family dinner, this recipe delivers all the southwestern flair you crave.
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Recipe Information
Ingredients
- 1 pound flank steak
- 3 tablespoons olive oil
- 3 tablespoons lime juice
- 3 pieces garlic cloves, minced
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes
- 2 tablespoons fresh cilantro, chopped
- 4 pieces lime wedges, for serving
Instructions
In a small bowl, whisk together the olive oil, lime juice, minced garlic, ground cumin, chili powder, smoked paprika, kosher salt, black pepper, and red pepper flakes to create the marinade.
Place the flank steak in a large resealable plastic bag or shallow dish, and pour the marinade over it, ensuring the steak is fully coated. Seal the bag or cover the dish, and refrigerate for at least 2 hours or up to 8 hours for maximum flavor.
Once marinated, remove the steak from the refrigerator and let it come to room temperature for 20-30 minutes before cooking.
Preheat your grill or cast-iron skillet to medium-high heat. Lightly oil the grates or skillet to prevent sticking.
Place the flank steak on the grill or skillet and cook for 4-5 minutes per side for medium-rare, or longer depending on your desired level of doneness. Use a meat thermometer to check for an internal temperature of 130°F (54°C) for medium-rare.
Remove the steak from the heat and transfer it to a cutting board. Let it rest for 5-10 minutes to allow the juices to redistribute.
Slice the steak thinly against the grain to ensure tenderness, and transfer to a serving platter.
Garnish with freshly chopped cilantro and serve with lime wedges for an extra burst of flavor. Pair with your favorite sides like Mexican rice or grilled vegetables for a complete meal.
Nutrition Facts
Calories |
388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.3 g | 34% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 592 mg | 26% | |
| Total Carbohydrate | 5.6 g | 2% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 0.8 g | ||
| Protein | 33.6 g | 67% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 26 mg | 2% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 431 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.
