Ingredients
- Flank Steak: 1.5-2 pounds
- Lime Juice: 1/4 cup, freshly squeezed
- Chili Powder: 2 tablespoons
- Olive Oil: 2 tablespoons
- Garlic: 4 cloves, minced
- Cumin: 1 teaspoon
- Salt: 1 teaspoon
- Black Pepper: 1/2 teaspoon
Instructions
- Step 1: In a large resealable bag or shallow dish, combine lime juice, chili powder, olive oil, minced garlic, cumin, salt, and pepper. Mix well.
- Step 2: Add the flank steak to the marinade, ensuring it's fully coated. Seal the bag or cover the dish and marinate in the refrigerator for at least 2 hours, or preferably overnight, flipping the steak occasionally.
- Step 3: Preheat your grill to medium-high heat. Remove the flank steak from the marinade and discard the marinade.
- Step 4: Grill the flank steak for 4-6 minutes per side for medium-rare, or longer depending on your desired level of doneness. Use a meat thermometer to ensure accuracy (130-135°F for medium-rare).
- Step 5: Remove the steak from the grill and let it rest for 10 minutes before slicing against the grain. This allows the juices to redistribute, resulting in a more tender and juicy steak. Serve with avocado salsa (recipe not provided, but can easily be found online).
Notes
- For best flavor, marinate the flank steak overnight, allowing the chili-lime flavors to fully penetrate the meat.
- Reheat sliced steak gently in a skillet with a little olive oil or broth to prevent it from drying out.
- Serve this flank steak with warm tortillas and your favorite taco toppings for a fun and interactive meal.
- Store leftover steak in an airtight container in the refrigerator for up to 3 days to maintain its juicy texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American