Chilli Lime Flank Steak

Region: Northwest America

Flank Steak Ingredients:

• 2 pound flank steak

• Juice from half lime

• 4 large cloves garlic, minced

• 2 tablespoons Worcestershire sauce

• 2 tablespoons honey

• 2 teaspoons smoked paprika

• 2 teaspoons chili powder

• 1 1/2 teaspoons kosher salt

• 1 teaspoon dried thyme

• 1 teaspoon cumin

• 1 teaspoon freshly cracked pepper

• 1/2 teaspoon crushed red pepper flakes

Recipe for grilled chili lime flank steak:

1. In a container, combine the vinegar, lime juice, garlic, Worcestershire sauce, chili powder, thyme, salt, honey, cumin, red pepper flakes and ground pepper. Make sure that the bowl is large enough to fit the flank steak.

2. When the marinade is fully mixed, lay the flank steak in the container. Flip the steak 2-3 times to coat the entire surface area. Cover the container and place in the fridge for at least 2 hours but no longer than 8 hours.

3. Because of the uneven shape of flank steak, two zones of grilling are recommended. On a gas grill, heat to 450F, then turn one of the burners down to medium. This will create two areas of different temperatures suited for grilling flank steak

4. Remove the steak from the marinade. Place the thickest part of the steak on the hot side and the thinner side on the warm side. Close the grill and let cook for 7 minutes. After that, flip the steak and cook for another 7 minutes. Ideally, the meat should be medium to medium rare.

I looked at the flank steak on the cutting board, fresh off the grill with its tender juices spilling out ready to be devoured.

It was Christmas Eve and I was for the first time helping with the traditional dish that we have for special occasions. Things like birthdays, family get-togethers and other such occans warrant such a delectable dish. This time was special because I would be the one cooking the main dish: Flank Steak. Flank steak is one of the few meats that I will eat (because I’m a picky eater)  and so this makes it even more of a special event.

As I was preparing the marinade my dad was preheating the grill. My hands were shaking, the pressure pushing on my shoulders after realizing that if I mess up on this step, the meat could be ruined. I took a step back and paused for a moment of reflection. I remembered that all I had to do was follow the instructions and there was no guesswork. Going back to the marinade, I felt more confident in my decisions, and I even enjoyed the time that I spent working on the marinade.

I took the flank steak and gently lay it in the container that contained all of the marinade, making sure not to splash anything. I then flipped the steak a few times to make sure everything was evenly coated, paying special attention to the sides to ensure an even coat. The next part was waiting three hours for the steak to absorb all of the flavors in the marinade. Not much could be done at this stage of the recipe but it made me all the more anxious.

The grilling part was the easiest for me. During the summers, I would help my dad with this, and I felt a bit more grown up now that I am doing it by myself. In fact, I had never prepared an entire dish by myself and I felt proud about what I had done so far. Taking the steak out and laying it on the grill was quite nostalgic, hearing the familiar sizzle of the meat and the strong aroma from the marinade. 

After cooking both sides I lay the meat to rest, admiring my work and feeling relieved at the same time, happy that the stress that had been present had melted away. Cutting into the meat I saw a perfect medium rare cook which pleased me, grateful for my dad to teach me how to cook meat.