Flank Steak With Lime Marinade Recipes

MARINATED FLANK STEAK

Steps:

• In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a shallow glass dish. Pour marinade over the steak, turning meat to coat thoroughly. Cover, and refrigerate for 6 hours.
• Preheat grill for medium-high heat.
• Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness.

FLANK STEAK WITH LIME MARINADE

Steps:

• In a resealable bag, combine lime juice, soy sauce, scallions, ginger, and red pepper flakes.
• Add steak and seal bag.
• Marinate in fridge, turning occasionally, for up to an hour (I usually go longer).
• Heat grill to high. Place steak on grates, season with salt and pepper. Cover.
• Cook, turning once, until meat reaches desired doneness. 6-8 minutes for medium-rare.
• Let rest 10 minutes before thinly slicing.

FLANK STEAK WITH LIME MARINADE

Steps:

• In a resealable plastic bag, combine lime juice, soy sauce, scallions, ginger, and red-pepper flakes. Add steak, and seal bag (place in a dish to catch any leaks); marinate in the refrigerator, turning occasionally, up to 1 hour.
• Heat grill to high; lightly oil grates. Remove steak from marinade, letting excess drip off (discard marinade); season with salt and black pepper. Place on grill; cover. Cook, turning once, until meat reaches desired doneness, 6 to 8 minutes for medium-rare. Let rest 10 minutes before slicing thinly.

MARINATED SIRLOIN STEAK

Steps:

• In a large resealable bag, combine lemon-lime soda, olive oil, soy sauce, lemon juice, garlic powder, and horseradish. Add steak and turn to coat. Seal and refrigerate for 8 hours or overnight.
• Drain and discard marinade. Grill steaks, covered, over medium heat for 4-6 minutes on each side.

CHILI-LIME FLANK STEAK

Steps:

• Grate the zest of 1 lime; cut the lime in half. Combine zest with the chili powder, brown sugar, thyme, cumin, chipotle powder, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Squeeze the zested lime over the steak and use the lime halves to rub the juice into the meat. Rub the spice mixture on both sides of the steak. Let stand at room temperature, 30 minutes.
• Meanwhile, preheat a grill to medium high. Brush the grates with vegetable oil. Grill the steak until well browned, about 8 minutes. Flip and grill until a thermometer inserted sideways into the center registers 130 degrees F to 140 degrees F, 5 to 7 more minutes for medium rare (the thinner edges of the steak will be cooked to medium).
• Transfer to a cutting board and let rest 10 minutes. Season with salt and thinly slice against the grain. Serve with lime wedges.

FLANK STEAK WITH LIME MARINADE

Steps:

• In a resealable plastic bag, combine the lime juice, soy sauce, scallions, ginger, and the red pepper. Add the steak and seal the bag (place it in a dish to catch any leaks); marinate the steak in the refrigerator, turning occasionally, for 30 minutes.
• Heat the grill to high; lightly oil the grates. Remove the steak from the marinade, letting excess drip off (discard the marinade); season with salt and pepper. Place on the grill; cover. Cook, turning once, until the meat has reached the desired doneness, 6 to 8 minutes for medium-rare. Let the steak rest for 10 minutes before slicing thin.

GRILLED MARINATED FLANK STEAK WITH LIME-CHIPOTLE SAUCE

Steps:

• To make meat: Carefully trim steak of any fat.
• Mix together chipotle, garlic, cilantro, oil, wine and soy sauce; pour over steak. Cover and refrigerate 4 to 6 hours or overnight, turning occasionally. I always marinate overnight for the best flavor. To make sauce: In food processor, briefly blend honey, chipotle, vinegar, mustard, lime juice, garlic, cumin, allspice, cilantro and salt. Set aside. Correct seasoning with salt and pepper.
• Prepare grill and hot coals according to manufacturer's instructions. Remove steak from marinade and discard marinade. Pat steak dry and grill over hot coals to desired doneness, approximately 4 to 5 minutes per side for medium-rare. Let steak rest 3 minutes before slicing.
• To serve, slice meat thinly across grain on angle and arrange on warm plates with grilled sweet onions and peppers. Drizzle sauce over or serve on side.
• NOTES : This is a great outdoor dish because it doesn't involve any stove-top or oven cooking. Any leftover meat and sauce can be turned into a filling for tacos or burritos.

STEAKS IN GARLIC LIME MARINADE (PALOMILLA)

Steps:

• Combine all ingredients except for the steaks in a food processor or blender. Process until the mixture is a smooth liquid paste.
• On a plate or in a zip top bag, combine 1/2 of the marinade with the steaks, making sure the meat is well coated. Let sit in the refrigerator for 1/2 hour. Reserve the remaining marinade.
• Grill the steaks over high heat, 2-3 minutes per side, basting if desired with the remaining marinade.
• Remove to a serving dish, brush with any remaining marinade, and serve.