Print This Article

Print

Flank Steak with Lime Marinade

24edf26_e.jpg

It's very lean, so flank steak requires tenderizing; marinate before cooking, and thinly slice against the grain before serving.

Everyday Food, July/August 2005 http://www.marthastewart.com/336923/flank-steak-with-lime-marinade
  • Prep Time 30 minutes
  • Total Time 1 hour 30 minutes
  • Serves 4

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.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.