This delicious marinated flank steak is super tender and juicy, with a hearty, beefy flavor. Since flank steak contains very little fat, it is important to follow a few steps in order to make it more tender:
- First, marinate the steak for at least 4 hours (or even overnight). The acidity in the marinade will break down some of those tough fibers.
- Second, take caution not to overcook the steak. Overcooked flank steak is tough steak. In my opinion, it’s best served medium rare.
- After grilling, cut it into thin slices across the grain. The thinner the slices, the easier it will be to chew.
Next time, try using flank steak for an Asian stir-fry, lettuce wraps, or even on its own!
- ¼ cup soy sauce
- 2 tsp. ground cumin
- 1 tbs. chili powder
- juice of 2 limes
- 1 tbs. dried Italian seasonings
- 2 tbs. sugar
- six cloves garlic, lightly smashed
- ½ tsp. cayenne pepper
- ¼ cup chopped cilantro
- ⅓ cup olive oil
- flank steak
- fresh cilantro leaves
- onion and/or bell peppers
- 12 flour tortillas, warmed
- guacamole, sour cream, or other ingredients for serving
- Combine the ingredients for the marinade in a small bowl. 2 limes should yield about ¼ cup of juice. Using a micro grater, add the zest of one lime and place both of the used limes in the marinade.
- Using a fork or stainless steel meat tenderizer, poke small holes into the surface of the flank steak. Flip the steak over and repeat. Place the steak into a gallon sized zip-lock bag and add the marinade (limes and all). Press the air out of the bag and place in the fridge for 1 to 12 hours, turning occasionally.
- Remove the steak and pat dry. Place the steak on the hottest part of a grill and sear, then flip over to sear the other side. Move the steak to a cooler part of the grill and cook until the center is about 125 degrees for medium-rare. Since the flank steak is quite thin, this won't take very long. Remove steak and let rest for at least 5 minutes.
- Thinly slice the steak across the grain and serve. Add additional ingredients to complete the fajitas. Use a dozen warm tortillas, cheese, onions, bell peppers, cilantro, guacamole, salsa, sour cream, etc.
While allowing the steak to rest, tent with foil to keep warm.
If using a charcoal grill, place all of the hot coals on one side. This will create hot and cool sides. Allow the grate to heat up before adding the steak for a good sear.
Inspired by: Serious Eats