Grilled Chili Lime Flank Steak: Zesty & Tender Perfection

Published on: January 1, 2026

Perfectly sliced Grilled Chili Lime Flank Steak with cilantro, chili, and lime on a modern kitchen counter.

Welcome to your new favorite recipe for a vibrant and flavorful meal! This Grilled Chili Lime Flank Steak brings together zesty lime, aromatic garlic, and a hint of smoky spice for an unforgettable taste experience. It’s incredibly easy to prepare, making it perfect for busy weeknights or a relaxed weekend cookout. Get ready to grill a perfect steak every time!

Why You’ll Love This Grilled Chili Lime Flank Steak

This recipe quickly becomes a go-to for its irresistible qualities. You’ll absolutely adore the bold, vibrant flavors in every bite. Enjoy a simple, quick marinade process that infuses deep taste without much fuss. Achieve a tender, juicy grilled steak with perfectly seared edges. This Grilled Chili Lime Flank Steak is perfect for weeknights, yet impressive enough for entertaining friends and family. It’s also incredibly versatile for various meal pairings, from tacos to salads.

Ingredients

1 1/2 – 2 pounds flank steak: Choose a lean cut with visible grain.
1/4 cup white wine vinegar: Adds a crucial bright acidity to the marinade.
Juice from half lime: Provides fresh citrus zing and cuts through richness.
4 large cloves garlic, minced: Forms an essential aromatic base for the flavor.
2 tablespoons Worcestershire sauce: Delivers umami depth and savory notes.
2 tablespoons honey: Balances the flavors and helps with caramelization on the grill.
2 teaspoons smoked paprika: Imparts wonderful smoky, earthy notes.
2 teaspoons chili powder: Offers mild heat and a rich, robust flavor.
1 1/2 teaspoons kosher salt: Crucially enhances all the other ingredients.
1 teaspoon dried thyme: Contributes a lovely herbaceous undertone.
1 teaspoon cumin: Adds a warm, savory, and earthy spice.
1 teaspoon freshly cracked pepper: Provides a fresh, pungent peppery kick.
1/2 teaspoon crushed red pepper flakes: Allows for an adjustable heat level, add more for extra spice.

Notes & Substitutions

For your Grilled Chili Lime Flank Steak, skirt steak or flat iron steak are excellent alternatives if flank steak isn’t available; cooking times may vary slightly. If you don’t have white wine vinegar, apple cider vinegar or red wine vinegar work well. Freshly squeezed lemon juice can substitute for lime juice in a pinch. Adjust the spice blend to your preference by reducing or increasing the chili powder and red pepper flakes. You can also use fresh herbs like cilantro or oregano, just triple the amount of dried herbs specified.

Equipment

Gathering your tools before starting makes the cooking process smoother. You’ll need a large shallow dish or a durable zip-top bag for marinating. A whisk or fork helps combine the marinade ingredients thoroughly. Ensure you have standard measuring cups and spoons for accuracy. For cooking, a charcoal or gas grill is essential. Tongs are vital for safely handling the steak on the grill. A meat thermometer is optional but highly recommended for perfect doneness. Finally, a sturdy cutting board and a sharp knife are necessary for slicing.

Instructions

Creating this delicious Grilled Chili Lime Flank Steak is straightforward with these simple steps.

1. Prepare the Chili Lime Marinade

In a dish large enough for the flank steak to lay flat, combine the white wine vinegar, lime juice, minced garlic, Worcestershire sauce, honey, smoked paprika, chili powder, kosher salt, dried thyme, cumin, freshly cracked pepper, and crushed red pepper flakes. Use a whisk or fork to mix all these ingredients thoroughly until the honey is fully dissolved and everything is well combined. Take a moment to taste and adjust the seasoning if needed, ensuring a perfect balance of zesty, savory, and spicy notes.

Acids in marinades, like the vinegar and lime juice used here, help tenderize meat by denaturing proteins, as explained by food science resources.

2. Marinate the Flank Steak

Place the flank steak directly into the prepared marinade container. Turn the steak a few times, ensuring it is completely coated on all sides. Cover the dish or seal the zip-top bag, then refrigerate for a minimum of 2 hours. For deeper flavor, you can marinate the flank steak for up to 8 hours. Avoid marinating longer than 8 hours, as the acidity can start to break down the steak’s texture.

3. Preheat Your Grill

Prepare your grill for two-zone cooking. On a charcoal grill, arrange coals to create a hot zone and a medium-warm zone. The hot zone should be intense enough that you can only hold your hand over it for a second or two (around 450°F+). On a gas grill, preheat to 450°F with two burners going for about 10 minutes, then turn one burner down to medium to establish your two cooking zones. Before placing your steak, clean the grill grates thoroughly with a stiff brush to prevent sticking.

4. Grill the Flank Steak

Carefully remove the flank steak from the marinade, allowing any excess to drip off. Discard the used marinade immediately. Place the thickest part of the steak over the hottest side of the grill, and position the thinner side over the medium-warm zone. Close the lid and sear for exactly 7 minutes. Open the lid, carefully flip the steak, and close the lid again. Continue cooking for an additional 6 to 7 minutes for a beautiful medium-rare doneness. For specific preferences, use a meat thermometer: 130-135°F for medium-rare, 135-140°F for medium.

For optimal medium-rare doneness, aim for an internal temperature of 130-135°F, according to cooking experts.

5. Rest and Slice

Once your Grilled Chili Lime Flank Steak reaches your desired doneness, immediately transfer it to a clean cutting board. Loosely tent the steak with aluminum foil. Allow the steak to rest undisturbed for 5 to 10 minutes. This crucial step lets the juices redistribute throughout the meat, ensuring a tender and juicy result. After resting, slice the steak thinly, less than 1/2 inch thick, cutting against the grain at a diagonal angle. Arrange the slices on a platter and serve immediately.

Pro Tips & Troubleshooting

Marinating Wisdom: For the best Grilled Chili Lime Flank Steak, don’t over-marinate. Too long in an acidic marinade can make the steak mushy. Stick to the 2-8 hour window for optimal flavor and texture.

Grilling Perfection: To achieve perfect grill marks, ensure your grill is hot and clean. Place the steak down, don’t move it for a few minutes, then rotate 45 degrees before flipping.

Doneness Guide: The most reliable way to check for desired doneness is with a meat thermometer. For medium-rare, aim for 130-135°F. Remember, the internal temperature will rise a few degrees as the steak rests.

Slicing Right: Always slice flank steak thinly against the grain. This shortens the muscle fibers, making the steak incredibly tender and easier to chew. Slicing with the grain results in a tough chew.

Preventing Toughness: The biggest culprit for tough flank steak is overcooking. Flank steak is lean and cooks quickly, so monitor it closely. Remove it from the heat just before it reaches your target temperature.

Flare-Ups: If you experience flare-ups on the grill, move the steak away from the flames temporarily. Close the grill lid to cut off oxygen and help extinguish the flames.

Serving, Storage & Variations

Serving Suggestions

Your Grilled Chili Lime Flank Steak pairs wonderfully with a variety of sides. Serve it alongside fluffy white rice, roasted potatoes, or your favorite grilled vegetables like bell peppers and onions. It’s also fantastic for creating delicious tacos, fajitas, or flavorful steak sandwiches. Garnish with fresh cilantro and extra lime wedges for an added burst of freshness.

Storage Instructions

Store any leftover Grilled Chili Lime Flank Steak in an airtight container in the refrigerator for up to 3-4 days. Cooked flank steak can also be frozen for longer storage. Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container for up to 2-3 months. Thaw overnight in the refrigerator before reheating gently.

Flavor Variations

To customize your Grilled Chili Lime Flank Steak, try adding orange juice to the marinade for a sweeter, more complex citrus note. Introduce different chili peppers, such as finely minced chipotle in adobo for smoky heat, or a pinch of cayenne for extra spice. Experiment with other dried herbs like oregano, marjoram, or even a dash of liquid smoke for an intensified smoky flavor. For those who love heat, don’t hesitate to double the crushed red pepper flakes.

Nutrition Information

This Grilled Chili Lime Flank Steak offers a nutritious meal option, rich in protein. Flank steak is a lean cut, providing essential nutrients without excessive fat. The marinade ingredients contribute minimal calories, focusing on flavor.

Nutrient	Amount Per Serving (approx.)
Calories	350-400
Protein	40-45g
Fat	15-20g
Carbs	5-8g

Note: These values are estimates and can vary based on specific ingredients and portion sizes. This dish is a great source of lean protein.

Frequently Asked Questions (FAQ)

Can I use a different cut of beef?
Yes, skirt steak or flat iron steak are great alternatives for this Grilled Chili Lime Flank Steak recipe. Adjust grilling times as needed for their thickness.

How long should I marinate flank steak?
Marinate flank steak for a minimum of 2 hours, but no longer than 8 hours. Extended marinating can make the meat too tender or mushy.

What temperature should flank steak be?
For medium-rare, aim for an internal temperature of 130-135°F. For medium, target 135-140°F, remembering it will rise slightly during resting.

Can I cook this in a cast iron skillet?
Absolutely! Sear the steak in a hot cast iron skillet for 3-5 minutes per side. Finish in a preheated oven if needed to reach desired doneness.

How do I prevent flank steak from being tough?
Avoid overcooking and always slice the steak thinly against the grain. These two steps are crucial for achieving tender results with flank steak.

What does “against the grain” mean?
Slicing “against the grain” means cutting perpendicular to the long muscle fibers of the meat. This shortens the fibers, making the cooked steak much more tender and easier to chew.

Conclusion

You now have all the tools to create an incredibly flavorful and tender Grilled Chili Lime Flank Steak right in your own backyard. This recipe is proof that delicious, restaurant-quality meals can be simple and quick to prepare. Its zesty, savory notes and juicy texture make it a standout dish that’s perfect for any occasion. Don’t wait; fire up your grill and enjoy the satisfaction of cooking this fantastic recipe today!