Chipotle-Marinated Beef Flank Steak, Grilled
Smoky chipotle and fresh lime marinade tenderizes and flavors this lean beef cut. Charcoal or gas grilled to medium-rare with crusty edges, then carved thin across the grain. Balanced heat from chilies in adobo, brightened by cilantro and lime zest. Quick prep, long marinate, fast cook.
Ingredients
- 1 beef flank steak
- ⅓ cup fresh lime juice
- ¼ cup fresh cilantro leaves, chopped
- 1 tablespoon packed brown sugar
- 2 teaspoons chipotle chilies in adobo sauce, mincedfresh habanero or Thai chilies1:0.5spicy heat
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- 2 tablespoons adobo sauce, from chilies
- 2 teaspoons garlic, minced
- 1 teaspoon lime peel, freshly grated
- salt, to taste(optional)
Instructions
- 1
Combine lime juice, cilantro, brown sugar, chipotle chilies, adobo sauce, garlic, and lime peel in small bowl.
- 2
Place flank steak and marinade in food-safe plastic bag, turn to coat evenly, seal, and refrigerate 6 hours or overnight.
- 3
Remove steak from marinade and discard marinade.
- 4
Place steak on grid over medium, ash-covered coals. Grill covered, turning occasionally, until medium-rare to medium doneness.
- 5
Carve steak across the grain into thin slices and season with salt as desired.
Tips
Marinate for at least 6 hours but overnight develops deeper flavor.
Carving against the grain is critical for tenderness with this lean cut.
Watch internal temperature carefully; flank steak toughens quickly past medium.
Good to Know
Marinated steak keeps refrigerated up to 1 day before grilling. Cooked steak holds 3 days covered in refrigerator.
Prepare marinade and marinate steak up to overnight before grilling.
Serve sliced steak warm with lime wedges, cilantro, and rice or beans.
Common Mistakes
Do not use marinade after raw meat contact; discard to avoid foodborne illness risk.
Do not skip carving against the grain; doing so results in chewy texture.
Do not overcook past 160F; flank steak becomes tough.
Substitutions
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