Spicy Lime Marinated Flank Steak

I'm not actually sure if this is the photo that goes with my hand-written scribble recipe, but since all flank steak recipes seem to look alike, I thought it would do until I make it again.

Prep time: 15 minutes

Marinating time: 4-24 hours in the fridge

Grill time: 8-10 minutes

Rest time: 5 minutes

Serves 2-4 (depending on your appetite)


Flank steak ( or skirt or hanger steaks), lightly slashed across the grain


1 canned chipotle chili pepper, pureed (about 1 tbsp)  http://askruth.blogspot.ca/2006/12/can-i-freeze-this.html

2 cloves garlic, minced

1 tbsp fresh cilantro, chopped

1/4c vegetable or olive oil

1/2 c lime juice ( 2-4 limes, depending on how juicy)


3 canned chipotle chilis, pureed (3 tbsp)

1/4 c honey

2 tsp peanut, grapeseed or vegetable oil

2 tbsp balsamic vinegar

2 tbsp Dijon mustard

10 tbsp lime juice

3 cloves garlic, peeled

1 tsp ground cumin

pinch of salt

chopped cilantro for garnish


1.  Combine all the marinade ingredients in a large zip lock baggie.  Add the flank steak and coat well.   

2.  Marinate in the fridge for at least 4 hours and as long as 24 hours.  Turn occasionally so that the marinade is absorbed on both sides.   I usually put the baggie on a rimmed baking sheet or large platter avoiding any drippage.

3. Combine all the sauce ingredients in a food processor and pulse until smooth.  Set aside.  (You can make it when you make the marinade or just before grilling).

4.  Grill steak 3-4 minutes a side or longer if you like it well done.

5. Let it rest for 5 minutes, tented with foil

6. Slice across the grain and serve with sauce on the side.  

Leftovers (should you have any - I sometimes make an extra flank steak just for that purpose) are great with a salad or in wraps.