Chili Lime Flank Steak - Easy Dinner for A Crowd
If you’re searching for a show-stopping steak dinner for a crowd that’s big on flavor but low on fuss, this Chili Lime Flank Steak is your golden ticket. Imagine juicy, smoky beef kissed with fresh lime, a hint of sweetness, and that fiery chili kick that makes your taste buds dance. It’s the kind of meal that makes people hover near the grill “just to check” when it’s ready.
This one’s all about balance — smoky, spicy, tangy, and just the right touch of sweet. The secret? A marinade that does all the heavy lifting while you chill. Mix up smoked paprika, crushed red pepper flakes, chili powder, cumin, garlic, sea salt, and a touch of brown sugar erythritol. Then let your beef loin flank steak soak it all in for at least 6 hours (but overnight is the real magic, FYI). You’ll end up with tender, flavor-packed perfection that slices like butter.
And yes, this one totally earns a spot on your grill favorites list. Hosting a backyard cookout? Date night at home? Feeding that one friend who “doesn’t like spicy food” but keeps going back for seconds? This recipe delivers every single time.
Here’s a little pro tip: when you pull your Chili Lime Steak off the grill, let it rest for a few minutes before slicing. That way, all those juicy flavors stay where they belong — inside the steak, not on your cutting board.
Whether you’re diving into Michael Silverstein Recipes, looking for flank steak recipes skillet options, or just exploring things to make with flank steak, this one deserves a permanent bookmark. Simple, bold, and ridiculously satisfying — this is one of those easy grilled steak recipes that’ll make you look like a total pro.
Trust me, once you try it, you’ll be planning your next cookout before the dishes are even done.
Chili Lime Flank Steak - Easy Dinner for A Crowd
Sink your teeth into this flavorful and perfectly charred Chili Lime Flank Steak, bursting with smoky spices, tangy lime, and a touch of sweetness. Each juicy slice packs the bold punch of chili, cumin, and garlic — balanced beautifully with a hint of citrus and a sprinkle of fresh cilantro. It’s the ultimate summer grilling recipe that’ll have everyone reaching for seconds.
Ingredients:
- 2 tablespoons olive oil
- 3 cloves garlic, finely minced
- 1 ½ tablespoons brown sugar erythritol (or your preferred sweetener)
- 1 tablespoon chili powder
- 2 teaspoons sea salt
- 1 ½ teaspoons ground cumin
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- A pinch of crushed red pepper flakes
- Juice of 1 lime
- Zest of 1 lime
- 1 ½ to 2 pounds flank steak
- Lime wedges, for garnish
- Fresh cilantro, for garnish
- Optional sides: grilled corn salsa and guacamole
Instructions:
- In a medium mixing bowl, whisk together olive oil, minced garlic, brown sugar erythritol, chili powder, cumin, paprika, red pepper flakes, lime juice, and zest until well combined.
- Lay the flank steak flat in a shallow dish or on a rimmed baking sheet. Pour half the marinade over one side, massaging it into the meat. Flip and repeat on the other side.
- Cover and refrigerate for at least 6 hours or overnight for maximum flavor. Before grilling, allow the steak to sit at room temperature for about 30 minutes.
- Preheat your grill to medium-high (around 450°F) and lightly oil the grates.
- Place the marinated steak on the hot grill. Close the lid and cook for about 7–8 minutes, then flip and grill another 5–6 minutes, or until it reaches an internal temperature of 130–140°F for a perfect medium-rare.
- Remove the steak from the heat and let it rest for 10 minutes to lock in the juices.
- Slice thinly against the grain at a slight angle, and serve with lime wedges, cilantro, and any extras like guacamole or grilled corn salsa.
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