Description
This Chili Lime Flank Steak is a tender, juicy, and flavorful grilled dish seasoned with a vibrant blend of smoked paprika, chili powder, cumin, garlic, and zesty lime. Lightly sweetened with brown sugar erythritol and garnished with fresh cilantro and lime wedges, it’s a perfect summer grill recipe that’s both satisfying and easy to prepare.
Ingredients
Marinade
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 ½ tablespoons brown sugar erythritol
- 1 tablespoon chili powder
- 2 teaspoons sea salt
- 1 ½ teaspoons cumin
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- Pinch crushed red pepper flakes
- Juice of 1 lime
- Zest of 1 lime
Steak and Serving
- 1 ½ to 2 pounds flank steak
- Lime wedges, for serving
- Fresh cilantro, for serving
- Grilled corn salsa (optional, for serving)
- Guacamole (optional, for serving)
Instructions
- Prepare the Marinade: In a small bowl, whisk together olive oil, minced garlic, brown sugar erythritol, chili powder, cumin, smoked paprika, crushed red pepper flakes, fresh lime juice, and lime zest until well combined and smooth.
- Marinate the Steak: Place the flank steak on a rimmed baking sheet or in a large casserole dish. Pour half of the marinade onto one side of the steak, pressing it into the meat to adhere. Flip the steak over and repeat with the remaining marinade on the other side. Cover and refrigerate for 6 hours up to overnight to let flavors deeply penetrate and tenderize the meat.
- Bring Steak to Room Temperature: Remove the steak from the refrigerator about 30 minutes before grilling to allow it to come to room temperature for even cooking.
- Preheat the Grill: Heat the grill to medium-high heat (about 450°F) and oil the grates lightly to prevent sticking.
- Grill the Steak: Remove the steak from the marinade, letting excess drip off, and place it on the hot grill. Close the lid and cook for 7 to 8 minutes on the first side, then flip and grill for an additional 5 to 6 minutes or until the internal temperature reaches 130–140°F for medium rare to medium doneness.
- Rest the Steak: Remove the steak from the grill and let it rest on a cutting board for 10 minutes to allow juices to redistribute for maximum juiciness and tenderness.
- Slice and Serve: Thinly slice the steak against the grain at a slight angle for tender bites. Serve immediately with lime wedges, fresh cilantro, and optional sides like grilled corn salsa or guacamole.
Notes
- Net carbs per serving: 1.6g.
- Marinate the flank steak for at least 6 hours, preferably overnight, for the best tenderness and flavor absorption.
- Store leftover steak in an airtight container in the refrigerator for up to 4 days.
- To make this recipe Whole30 compliant, omit the brown sugar erythritol and add ¼ cup coconut aminos to the marinade to maintain sweetness and enhance caramelization.
