Go Back

Garlic-Lime Grilled Flank Steak - Bright, Bold, and Easy

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 pounds flank steak
  • 4 cloves garlic, finely minced
  • 2 limes, zested and juiced
  • 3 tablespoons olive oil
  • 1 tablespoon soy sauce (or tamari)
  • 1 tablespoon honey (or brown sugar)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika (optional but great)
  • 1 teaspoon kosher salt, plus more to finish
  • 1/2 teaspoon freshly ground black pepper
  • Fresh cilantro, chopped (for garnish, optional)
  • Lime wedges, for serving

Method
 

  1. Make the marinade. In a bowl, whisk together the minced garlic, lime zest, lime juice, olive oil, soy sauce, honey, cumin, smoked paprika, salt, and pepper until smooth and emulsified.
  2. Marinate the steak. Place the flank steak in a large zip-top bag or shallow dish. Pour in the marinade, turning the steak to coat. Press out excess air if using a bag. Refrigerate for at least 1 hour, ideally 4–8 hours. Avoid marinating longer than 12 hours so the citrus doesn’t make the texture mushy.
  3. Preheat the grill. Heat a gas or charcoal grill to medium-high (about 425–475°F). Clean and oil the grates so the steak doesn’t stick.
  4. Pat dry and season. Remove the steak from the marinade and let excess drip off. Pat the surface dry with paper towels for better sear. Sprinkle with a pinch of salt and pepper on both sides.
  5. Grill to temperature. Lay the steak on the hot grates. Grill for 4–6 minutes per side, depending on thickness, until it reaches 125–130°F for medium-rare or 135°F for medium. Use an instant-read thermometer for accuracy.
  6. Rest the steak. Transfer to a cutting board and tent loosely with foil. Rest for 8–10 minutes so the juices redistribute.
  7. Slice against the grain. Identify the grain (the long lines running in one direction) and slice the steak thinly and at a slight angle across those lines. This keeps each bite tender.
  8. Finish and serve. Sprinkle with chopped cilantro, a pinch of flaky salt, and a squeeze of fresh lime. Serve with rice, grilled vegetables, salad, or warm tortillas.