Flank Steak With Lime Marinade Recipes

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.

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.

Steps:

• In a shallow bowl, combine soy sauce, brown sugar, lemon juice, olive oil, garlic, onion, ginger and pepper. Coat steak with marinade, cover, and refrigerate for at least 6 hours.
• Preheat an outdoor grill for high heat, and lightly oil grate.
• Grill steak for 7 to 8 minutes per side, or to desired doneness.

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.

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.

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.