Spicy Grilled Flank Steak, plus Lime

This Spicy Grilled Flank Steak with Lime is good, easy, and suited to salads, tacos, and burritos!

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

Zesty Spicy Grilled Flank Steak with Lime

Our husband is a great cook – he makes hearty, meaty stews and chilis like a pro, expertly smokes different cuts of meats, and grills like it's nobody's business.

Luke is the author behind some of the most popular recipes on our site (see them linked below), and his recipes always get rave reviews!

He's back today sharing a good, easy, and solid method to make deliciously spicy grilled flank steak (and a pan-fried version as well) that is suited to salads, sandwiches, or a relaxed hearty meal before grilling season is over!

Flank steak is a good option for family dinners or dinner parties, because it's inexpensive, easy to prepare, and tastes best when cooked quickly at a high heat.

This grilled flank steak with lime is one of our favorite family meals – we love to serve it at taco bar dinner parties, over a good salad for a quick and easy meal prep idea, or even with scrambled eggs for a hearty and good breakfast!

This good, easy, and flavorful flank steak isn't tough – its tender and good – with a lovely grilled crust.

The best thing about Luke's recipe is he's giving two different ways to prepare this flank steak – both in a pan, and on the grill – so you can get that great grilled flank steak flavor right in the oven if you can't get to the grill!

Kitchen notes

Flank steak stays good and tender when cooked hot and fast – this is a high-heat recipe that you need to not be afraid of cooking with a tiny bit of smoke!

Sealing in the meat's flavor is essential – and all steak should be allowed to rest for at least 5 minutes before slicing.

Flank steak can have a tough, rubbery texture if not sliced well – you need to cut the steak into thin strips, at an angle against the grain, for the best texture. Cutting the steak “against the grain” breaks down the tough, longer fibers in flank steak, making it easier to chew and great for tacos, sandwiches, salads, and other meals that you don't want a chewy piece of meat in.

If you're wondering how to pan-fry flank steak, we're including that method as well for a perfectly good flank steak that gets a good grill-like crust that is an awesome grilled steak alternative!

Other Easy Grilled Dinners You'll Love:

Try these other good grilled dinners:

Spicy Grilled Flank Steak with Lime Recipe

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Ingredients

• 2 lbs Steak, Flank or Skirt
• 2 tbsp salt
• 1 tbsp pepper, fresh ground
• 1 tbsp chili powder
• 1 tbsp garlic powder
• 1 tbsp smoked paprika
• 1 tsp cayenne pepper
• 2 limes – 1 juiced before grilling, one sliced into wedges to serve with.

Method

1. Grill method
2. Light grill and pre-heat as hot as possible.
3. Bring meat to room temperature and pat dry with a paper towel
4. Season liberally with spices.
5. Rub hot grill with half an onion or lemon to clean and prepare for meat
6. Cook meat on one side for 2 minutes, then rotate 90 degrees and cook for 2 more minutes (this creates grill hatch marks).
7. Drizzle each side with lime juice as it cooks.
8. Flip meat and repeat on other side.
9. Meat should be close to 130o for mid-rare.
10. Remove from heat and let rest for 5-6 minutes.
11. Cut across the grain, and on the bias for the most tender pieces.
12. Season the meat with a pinch of salt and a squeeze a lime before you serve it.
13. Bring meat to room temperature and pat dry with a paper towel
14. pre-heat cask-iron skillet on high heat with a teaspon of ghee
15. Season the meat liberally with salt, pepper and cayenne pepper
16. Cook meat on one side for 3-4 minutes
17. Flip meat and cook on other side for 3-4 more minutes
18. Meat should be close to 130o for mid-rare.
19. Remove from heat and let rest for 5-6 minutes.
20. Cut across the grain, and on the bias for the most tender pieces.
21. Season the meat with a pinch of salt and a squeeze a lime before you serve it.