Big flavors don’t require complicated recipes. This Chili Lime Grilled Flank Steak proves that a simple marinade can turn an affordable cut of beef into something unforgettable.
The bold combination of fresh lime juice, smoky chili powder, and garlic gives the meat a vibrant kick, while grilling locks in the juices and adds a delicious char.
Flank steak is known for its rich, beefy taste and lean texture. Marinating it in lime juice helps tenderize the meat while infusing it with bright, citrusy notes. The chili powder and spices create a smoky, slightly spicy crust when grilled, giving you layers of flavor in every bite.
This is a steak that’s perfect for grilling season but easy enough to make year-round. Slice it thin against the grain, and serve it with grilled vegetables, fresh salsa, or wrapped in warm tortillas for a flavorful meal.
What You Need for This Recipe
Every ingredient in this marinade plays a role in bringing out the best in flank steak.
- Flank Steak – A lean cut with bold beefy flavor. Marinating helps break down the muscle fibers for a more tender bite.
- Lime Juice & Zest – Adds a bright, citrusy tang that balances the smoky spices. The acidity also works to tenderize the meat.
- Chili Powder & Smoked Paprika – Brings warmth and a subtle smoky depth to the steak. A blend of spices helps create a flavorful crust when grilled.
- Garlic & Cumin – Enhances the overall depth of flavor while complementing the lime and chili.
- Olive Oil – Helps lock in moisture and carries the flavors of the marinade.
How to Make Chili Lime Grilled Flank Steak
A simple process transforms this cut of steak into a tender, flavorful dish.
- Prepare the Marinade – In a bowl, whisk together lime juice, zest, olive oil, garlic, chili powder, cumin, smoked paprika, salt, and black pepper.
- Marinate the Steak – Place the flank steak in a resealable bag or shallow dish. Pour the marinade over, coating it well. Let it sit for at least 2 hours (or overnight for deeper flavor).
- Grill the Steak – Heat the grill to medium-high. Remove the steak from the marinade and pat dry. Grill for about 4-5 minutes per side for medium-rare, adjusting based on your preferred doneness.
- Rest & Slice – Let the steak rest for 10 minutes before slicing thinly against the grain for the most tender bites.
Why This Recipe Works
This dish is all about balance—tangy, smoky, and bold flavors working together to enhance the natural richness of flank steak.
- Citrus Tenderization – The acidity in lime juice helps break down the steak’s fibers, making it more tender while adding a fresh brightness.
- Bold, Smoky Flavor – Chili powder, smoked paprika, and cumin create a deep, complex seasoning that pairs perfectly with the grilled char.
- Quick & Easy Cooking – Flank steak cooks fast, making this a great option for weeknight meals or backyard cookouts.
- Versatile Serving Options – Whether eaten on its own, in tacos, or over salads, this steak fits into a variety of dishes.
This is a go-to recipe for when you want something packed with flavor but easy to throw together. Letting the marinade do the work means minimal effort for maximum impact.
Ways to Customize This Steak
This recipe is flexible, making it easy to adjust based on your taste preferences.
- Make It Spicier – Add a pinch of cayenne pepper or a few dashes of hot sauce to the marinade for extra heat.
- Swap the Citrus – Try using orange juice instead of lime for a slightly sweeter, more subtle tang.
- Use Different Cuts – Skirt steak, hanger steak, or even sirloin can be used if flank steak isn’t available.
- Add a Touch of Sweetness – A teaspoon of honey or brown sugar in the marinade balances the smoky and spicy elements.
- Turn It Into Tacos – Slice the steak thin, add fresh avocado, salsa, and a drizzle of crema for an incredible taco filling.
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With a few tweaks, this dish can fit any occasion, whether you’re looking for a spicy kick, a citrusy burst, or a balanced, smoky finish.
Best Side Dishes for Chili Lime Grilled Flank Steak
This steak pairs well with a variety of sides that enhance its bold flavors.
- Grilled Vegetables – Bell peppers, zucchini, and onions take on a smoky char that complements the steak perfectly.
- Cilantro Lime Rice – A fresh, herby side that soaks up any extra juices from the steak.
- Charred Corn Salad – Sweet, smoky, and slightly tangy, this adds a refreshing contrast to the richness of the meat.
- Warm Flour Tortillas – If you’re turning this into tacos, soft tortillas are a must-have side.
- Avocado & Tomato Salad – A light, fresh salad that cuts through the smokiness with creamy and juicy textures.
Chili Lime Grilled Flank Steak
Equipment
- Grill or Grill Pan For cooking the steak
- Mixing Bowl For preparing the marinade
- Tongs For flipping the steak on the grill
Ingredients
- 1.5 pounds flank steak
- 1/4 cup lime juice freshly squeezed
- 1 teaspoon lime zest
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1 teaspoon salt adjust to taste
- 1/2 teaspoon black pepper adjust to taste
- 1/4 teaspoon red pepper flakes optional, for extra heat
Instructions
- In a mixing bowl, whisk together lime juice, lime zest, olive oil, garlic, chili powder, smoked paprika, cumin, salt, black pepper, and red pepper flakes if using.
- Place the flank steak in a resealable bag or shallow dish. Pour the marinade over it, ensuring the steak is evenly coated. Marinate for at least 2 hours or overnight for deeper flavor.
- Preheat a grill or grill pan to medium-high heat. Remove the steak from the marinade and pat dry to help achieve a better sear.
- Grill the steak for 4-5 minutes per side for medium-rare, adjusting for preferred doneness. Avoid overcooking as flank steak is best served slightly pink.
- Transfer the steak to a cutting board and let it rest for 10 minutes before slicing thinly against the grain.
- Serve warm with your favorite sides such as grilled vegetables, rice, or wrapped in tortillas.
Notes
- For a spicier version, add extra red pepper flakes or a splash of hot sauce to the marinade.
- Flank steak is best served medium-rare to keep it tender.
- Leftovers can be sliced and used in tacos, salads, or grain bowls.
Carrie is a food writer and editor with more than 15 years of experience. She has worked for some of the biggest names in the food industry, including Bon Appétit, Food & Wine, and Martha Stewart Living.
As the Editor in Chief of IntroChicago.com, Carrie oversees all of the content on the site. She also manages the team of contributing writers and editors, who help to create delicious recipes, helpful tips, and informative articles that you’ll find on the site.
A native of the Chicago area, Carrie is passionate about all things food. She loves trying new restaurants and experimenting with new recipes in her kitchen. She’s also a graduate of the Culinary Institute of America, so she knows a thing or two about food!
Sherry Eiler
Friday 7th of March 2025
A great balance of texture and taste—loved it!
Frank Byrd
Friday 7th of March 2025
One of the best recipes I’ve tried! So rich and delicious.