Grilled Flank Steak
Equipment
- Gas or charcoal grill
- Instant-read meat thermometer
- Sharp chef's knife or slicing knife
- Large zip-lock bag or shallow dish
- Cutting board
- Tongs
Ingredients
For the Marinade
- 1/3 cup soy sauce low-sodium preferred
- 1/3 cup fresh lime juice about 3–4 limes
- 3 tablespoons olive oil
- 4 cloves garlic minced
- 2 chipotle peppers in adobo chipotle peppers finely chopped, plus 1 tablespoon adobo sauce
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 tablespoon brown sugar helps with caramelization
- 1/2 teaspoon black pepper freshly ground
For the Steak
- 2 lbs flank steak trimmed of excess silver skin
- 1 teaspoon kosher salt for finishing
For the Tacos
- 12 small corn or flour tortillas charred over open flame
- 1 cup fresh pico de gallo
- 2 avocados sliced or mashed
- 1/2 cup pickled red onions
- 1/2 cup fresh cilantro leaves
- 1/2 cup crumbled cotija cheese optional
- 2 limes cut into wedges for serving
Instructions
Make the Marinade
- In a medium bowl, whisk together the soy sauce, fresh lime juice, olive oil, minced garlic, chopped chipotle peppers with adobo sauce, cumin, smoked paprika, dried oregano, brown sugar, and black pepper until fully combined.
- Place the flank steak in a large zip-lock bag or shallow dish. Pour the marinade over the steak, making sure it is fully coated on all sides. Seal and refrigerate for a minimum of 2 hours, ideally overnight (8–12 hours) for maximum flavor and tenderness.
Prepare and Grill the Steak
- Remove the flank steak from the refrigerator 30 minutes before grilling to allow it to come closer to room temperature. This helps it cook more evenly.
- Preheat your grill to high heat (450–500°F). Clean and oil the grates well to prevent sticking.
- Remove the steak from the marinade and let any excess drip off. Discard the used marinade. Season the steak lightly with kosher salt on both sides.
- Place the steak on the hot grill and cook for 4–5 minutes per side for medium-rare (internal temperature of 130–135°F) or 5–6 minutes per side for medium (140–145°F). Do not move the steak excessively — let it develop a deep, charred crust.
- Transfer the steak to a cutting board and tent loosely with foil. Let it rest for 5–7 minutes. This is a non-negotiable step — resting allows the juices to redistribute throughout the meat.
Slice and Serve
- Identify the direction of the muscle fibers (grain) running through the flank steak. Using a sharp knife, slice the steak against the grain at a slight diagonal angle into thin strips — about 1/4 inch thick. Cutting against the grain shortens the muscle fibers and is what makes this lean cut tender.
- While the steak rests, char your tortillas directly over a gas burner flame or on the hot grill grates for 10–15 seconds per side until slightly blistered.
- Pile the sliced steak into charred tortillas and top with pico de gallo, avocado, pickled red onions, fresh cilantro, cotija cheese, and a squeeze of fresh lime. Serve immediately.
Notes
Slicing tip: Always cut flank steak against the grain — this is the single most important step for tender results. Look for the long muscle fibers running lengthwise and cut perpendicular to them.
Marinade time: Overnight (8–12 hours) delivers the best flavor. Do not exceed 24 hours as the acid will break down the texture.
Leftovers: Store sliced steak in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium heat with a splash of beef broth to keep it moist. Leftover steak is fantastic in steak bowls, quesadillas, or breakfast burritos.
Freezer: Freeze marinated (uncooked) steak for up to 3 months. Thaw overnight in the refrigerator and grill as directed.
Nutrition
Calories: 340kcalCarbohydrates: 6gProtein: 38gFat: 17gSodium: 720mgSugar: 2g