honey lime grilled flank steak

grilled flank steak.JPG

Using different cuts of meat is a great decision when you are trying to go the economical route. Sure, I would always prefer a beautiful Strip Steak or Filet Mignon, but when you are feeding a family of five, that is saved for special occasions or just once in awhile. The beauty of choosing a Flank steak is, if you find a larger sized piece, you can get two dinners out of it. When you are choosing tougher cuts of meat, marinating is so important. I used honey and lime with some flavorful herbs to give it a punch. Using lime will help tenderize the meat, but it is important not to marinate too long, or it will start to cook the beef. I let it sit in a plastic bag for a couple of hours in the fridge and then grilled it up. This is quick, delicious and full of flavor. Serve it with fresh lime to splash on when ready to serve, and it brings out all of the flavors. With grilling season well on it's way, this makes any weeknight meal special, but also perfect for entertaining too. 

When I made this last week, we had a good amount left over, so it turned into a beef fajita for dinner #2. All I had to do was make the sides, saute' the steak and some peppers and onions, and dinner was ready in minutes. 

What you will need

  • large glass storage container for marinating
  • 3-4 pound Flank Steak 
  • 1/3 cup extra virgin olive oil
  • Juice of 2 limes, 1 whole lime quartered for finishing steak after grilling
  • 2 Tbs. Honey
  • 1/2 tsp. fresh or dried garlic powder
  • 1/2 tsp. onion powder
  • salt and pepper

Putting it together

  • In glass container, mix together all the ingredients for the marinade. Place the Flank steak in the container with the marinade and let sit in the fridge for up to 2 hours. 
  • When ready to cook, preheat your grill to medium/high heat. Cook the steak for 3-4 minutes on each side, then let the meat rest for 10 minutes before slicing and serving. 
  • I like this cut of beef Medium Rare, take off the grill with a thermometer reading of 130° F and cover with foil to rest.
  • Serve with fresh limes