Grilled Flank Steak with Lime, Honey and Garlic
I threw a marinade for grilled flank steak together for a last minute dinner and it was soooooo yummy. My daughter was sopping up the juices with her finger (just don’t tell Emily Post). I try to avoid bottle marinades whenever possible so I can control what is in it. Most bottled marinades have a lot of mystery ingredients, preservatives, and too much salt and/or sugar. Making your own takes just a couple of minutes and you will be rewarded! This particular marinade would be good on any meat, pork or chicken but used this time for grilled flank steak.
Level of Difficulty: Moderate
Time Required:Prep Time – 10min; Marinate Time – 1-3 hours; Cook Time – about 20 minutes
3lbs of flank steak (Costco sells them with two steaks in a package, generally 3-4 lbs). Adjust marinade if you have more or less meat.
Season the flank steak with coarse Kosher salt and fresh cracked black pepper.
Marinade for Flank Steak
Juice of 6 limes
Juice of 3 tangerines/clementines
3T Balsamic Vinegar
8 cloves garlic, minced
1 T Manuka Honey
1/4 cup olive oil
Preparation of Grilled Flank Steak:
Mix all marinade ingredients in a bowl with a whisk. Place steaks and marinade in a zip top bag and let marinate for at least an hour or up to 3 if you have the time.
Let the flank steak come to room temperature by removing from the fridge 30 minutes before you plan to grill it. Prepare your grill for high heat. You will cook the meat over direct heat.
Grill the flank steak until your desired temperature. I like this particular cut medium-rare. Remove from grill and let rest for about 10 minutes, transfer to a cutting board and cut AGAINST THE GRAIN of the meat and on a bias in thin strips. This is critical for a flank steak. It is not that tender on its own. Cutting against the grain helps break down the muscle fibers and makes chew time a lot less. Check out our video to help explain how to cut against the grain and how to cut on a bias.
Already said it, but please cut against the grain!
Great for sandwiches or quesadillas the next day.