Cilantro Lime Hickory Grilled Flank Steak

  • PREP: 5min

  • COOK: 15min

  • SERVES: 8

  • PREP: 5min

  • COOK: 15min

  • SERVES: 8

  • Beef

Flank is an excellent grilling steak! While it’s great prepared with a dry rub, nothing compares to a well-marinated flank steak, as the French (bistro-style) and Brazilians (carne asada) will tell you. This marinade recipe has great flavor, with plenty of acidity and zest to brighten up any smokiness from the grill. Make sure to slice thinly against the grain, to shorten those muscle fibers and ensure maximum tenderness.

Ingredients (7):

  • 3 ButcherBox Flank Steaks
  • 6 limes, zest only
  • ½ c cilantro, chopped
  • ½ c garlic, minced
  • ¼ extra-virgin olive oil
  • kosher salt and freshly ground black pepper to taste
  • 1 c hickory wood chips

Directions:

  1. Preheat charcoal grill with coals placed on one side of grill.
  2. Mix cilantro, garlic, lime zest and extra-virgin olive oil in a large bowl and rub all over steaks
  3. Season steaks generously with salt and pepper.
  4. Place hickory wood chips directly on coals and place steaks on grill surface over coal area.
  5. Cover grill and grill flank steaks for 1 min. Turn steaks 90°, cover grill and grill for 1 more min.
  6. Flip steaks, cover grill and grill 1 more min. Move steaks to cool part of grill, cover and continue cooking until internal temperature on instant-read thermometer registers 120°F.
  7. Let rest at least 10 min and slice thinly against the grain. Enjoy!

Happy Eating!

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