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This juicy flank steak recipe is the ultimate way to celebrate grilling season with its vibrant citrus marinade and effortless preparation. Tender and full of smoky flavor, it turns even a casual weeknight into something special. Pair it with your favorite barbecue sauce and a crisp side salad for a dinner that always comes running back on my summer table.
Ingredients
- Flank steak: Choose two pounds well marbled for best results Ask your butcher for an even thick cut to ensure juicy steak
- Olive oil: Extra virgin has a richer taste but use your favorite neutral oil if needed
- Fresh lime juice: Brightens the marinade and tenderizes Opt for limes that feel heavy for their size
- Orange juice: Adds subtle sweetness Try to use fresh squeezed oranges for the best zing
- Garlic: Minced adds savory depth Fresh cloves give boldest flavor
- Worcestershire sauce: Supplies umami and complexity Use soy sauce as a substitute if you are out
- Red wine vinegar: Brings tanginess Can swap with apple cider or balsamic for a different edge
- Brown sugar: Balances the acidic notes You can leave out if you do not want any sweetness
- Salt: Essential to tap into the natural flavors of the beef Use kosher salt for an even seasoning
- BBQ sauce: To finish with smoky glaze Choose your favorite bottle or homemade sauce
Step-by-Step Instructions
- Marinate the Steak:
- Rinse and pat dry the steak with paper towels Trim off any excess fat Place steak in a large zip-top bag In a medium bowl combine olive oil lime juice orange juice red wine vinegar brown sugar minced garlic salt and Worcestershire sauce Whisk until well blended Pour this over the steak Seal the bag then shake gently until all sides are coated Lay flat and refrigerate for at least two hours or overnight for best flavor
- Set Up Your Grill:
- Heat your gas or charcoal grill until it is very hot Clean the grill grates with a brush to prevent sticking Lightly grease the grates by dipping a folded paper towel into oil and using tongs to rub over the surface
- Grill the Steak:
- Remove steak from the marinade letting excess drip off Discard the marinade Place steak directly on the hot grill Brush the top with a layer of BBQ sauce Grill undisturbed for five to eight minutes until good sear marks appear Flip with tongs then brush the other side with more sauce Grill five to eight minutes for medium rare adjusting the time for your preferred doneness
- Check for Doneness and Rest:
- Use an instant read thermometer at the thickest part For medium rare aim for about one hundred forty degrees Fahrenheit Remove the steak to a platter and tent loosely with foil Let it rest for five to ten minutes so the juices redistribute
- Slice and Serve:
- Set the steak on a cutting board Find the direction of the grain then slice thinly across it at a slight angle This method makes each bite perfectly tender Serve immediately with extra BBQ sauce or your favorite sides
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I am partial to using extra fresh lime in the marinade since my kids love that tangy brightness My favorite memories are passing platters of just sliced steak around our backyard table with everyone reaching for seconds
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Storage Tips
Leftover flank steak keeps well for four to five days in an airtight container in the fridge Slice any unused steak before storing for easy reheating When ready to eat again heat slices briefly in a hot skillet until just warmed Keep the steak moist by splashing a little extra orange juice in the pan while reheating
Ingredient Substitutions
If you cannot find flank steak skirt steak or flap steak offer similar texture and flavor You can use soy sauce in place of Worcestershire for a different umami kick Balsamic vinegar is a nice swap for red wine vinegar if you want a slightly sweeter marinade If citrus is not your thing try marinading with apple juice and a splash of cider vinegar
Serving Suggestions
Pair with grilled corn on the cob or mac and cheese for a backyard dinner Slice thinly and wrap inside warm tortillas with avocado and salsa for easy tacos Lay strips over a fresh green salad for a hearty main course Or pile steak high on sandwich rolls with onions and peppers for a steak sandwich anytime
Cultural and Historical Context
Flank steak’s popularity comes from its affordability and versatility prized in Latin American and Asian cuisines for quick cooking and strong flavor In Argentina and Brazil it is often grilled asado style and sliced simply to savor the meat’s richness Flank steak also stars in classic fajitas and Chinese stir fry dishes making it a global favorite at family cookouts
Commonly Asked Questions
- → How long should I marinate flank steak?
For best flavor and tenderness, marinate the steak for at least 2 hours, but up to 24 hours is ideal. The longer marinating time allows the citrus and seasonings to fully penetrate the meat.
- → What temperature should flank steak reach on the grill?
For a juicy, tender result, grill to an internal temperature of 145°F for medium. Let it rest for five minutes before slicing to retain moisture.
- → How do I slice flank steak for serving?
Always slice against the grain, perpendicular to the muscle fibers. This shortens the fibers and results in a more tender bite.
- → Can I use a different marinade?
Yes, while citrus and garlic are classic, you can substitute with other marinades featuring soy sauce, balsamic or apple cider vinegar, or even chimichurri for variety.
- → What sides pair well with grilled flank steak?
Popular options include simple salads, grilled corn, mac and cheese, mashed potatoes, or tacos using leftover slices. Customize according to your preferences!
- → How should leftovers be stored and reheated?
Store cooled steak in an airtight container for up to 4-5 days. For best results, reheat in a skillet with a splash of olive oil until just warmed through to maintain tenderness.