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Flank Steak with Lime Marinade

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It's very lean, so flank steak requires tenderizing; marinate in this Asian-infused sauce before cooking, and thinly slice against the grain before serving.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, July/August 2005

Ingredients

  • 1/3 cup (about 4 limes) freshly squeezed lime juice
  • 2 tablespoons soy sauce
  • 2 scallions (about 1/3 cup), thinly sliced
  • 2 tablespoons minced, peeled fresh ginger
  • 1/2 teaspoon red-pepper flakes
  • 1 1/2 pounds flank steak
  • Vegetable oil, for grates
  • Coarse salt and ground black pepper

Directions

  1. 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.

  2. 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.

Reviews Add a comment

  • voodoo mama
    27 JUL, 2012
    I have marinaded for an hour and for 24 hours--would definitely recommend 24 hours--was not very tender after an hour. The nutritional info from another site is as follows: Per serving: 296 calories; 14.2 grams fat; 37.1 grams protein; 3.6 grams carbohydrates; 0.3 gram fiber
    Reply
  • ugfug
    29 JUN, 2010
    VERY good. Awesome flavors, easy, tender meat, and an excellent meal. The sandwich this goes with with shredded carrots is excellent as well.
    Reply
  • CathytheCook
    23 JUN, 2010
    This is a favorite. It's easy, delicious, and if there is anything leftover it can be used in salads and sandwiches.
    Reply
  • Taxgoddess
    30 OCT, 2008
    Excellent marinade. I used it on tri-tip. Very easy to prepare.
    Reply
  • lotusmama
    7 SEP, 2008
    This was on our weekly summer menu. Quick, easy and very flavorful.
    Reply
  • scmacri
    13 AUG, 2008
    I actually bought nearly 3 lbs of skirt steak, used some of it for the fajita recipe on here (which is FABULOUS), used some of for this. Worked great, and was perfectly seasoned.
    Reply
  • julieannebelich
    5 AUG, 2008
    I used a larger piece of steak and saved leftovers to make fajita's later in the week. Delicious marinade!
    Reply
  • Em119
    3 AUG, 2008
    I just noticed that this said to marinate only about an hour. I guess because it's from Everyday Food...but I've always marinated flank steak for at least a day or two...delicious and tender!!
    Reply
  • Em119
    3 AUG, 2008
    As far as I know...flank steak is "flank steak" in Canada. I sometimes have a hard time finding it though. If you can't find it in the meat section of the grocery store, they usually have it at the fresh meat counter...or ask the butcher. I get them at Costco sometimes. "Skirt steak" is a similar cut, but that is a more common name in the U.S. I believe. Flank steak is always one of my favourites so I'm looking forward to trying this marinade.
    Reply
  • mommyof2monkeys
    3 AUG, 2008
    this is absolutely delicious. i let my flank steak marinate for several hours, and it turned out wonderful!
    Reply