Tender, juicy Chili Lime Flank Steak, grilled to perfection and seasoned with smoked paprika, crushed red pepper flakes, chili powder, cumin, garlic, and sea salt. Lightly sweetened with brown sugar erythritol and brightened up with fresh lime and cilantro, this is a classic summer grilling recipe that everyone will love.
Ingredients in Chili Lime Flank Steak
- Flank steak: this cut of meat is lower in fat and needs to be marinated in order to bring out its tender, juicy potential. Once it marinates, it's ready to sear at high heat. You could also use hanger steak or skirt steak as an alternative. (More steak recipes.)
- Brown sugar erythritol: to add a bit of sweetness that compliments the seasonings in this recipe and keep it keto, I use brown sugar erythritol. You can use regular brown sugar if you're not worried about the carbs.
- Chili powder: not only does chili powder add a nice spice to the steak, it also gives it a beautiful color. You can also just use more paprika as an alternative, just be mindful that using more paprika will add a more smoky flavor.
Step by Step Instructions
How to make chili lime flank steak
STEP 1: First make the marinade. Add the olive oil, garlic, brown sugar, chili powder, cumin, paprika, red pepper flakes, lime juice, and lime zest to a small bowl.
STEP 2: Whisk together to combine.
STEP 3: Place the flank steak on a rimmed baking sheet, or in a large casserole dish. Pour half of the marinade onto one side, pack it into the meat. Flip the meat over and do the same thing on the other side. Refrigerate and let marinate, for 6 hours up to overnight. Then, take the meat out of the fridge and let it come to room temperature before throwing it on the grill.
STEP 4: Heat the grill over medium-high heat (450°F), then oil the grates. Remove the steak from the marinade and place it on the grill. Close the lid and cook for 7 to 8 minutes. Flip and cook for an additional 5 to 6 minutes on the other side, or until the internal temperature of the meat reaches 130 – 140°F. This will be medium rare – medium.
STEP 5: Remove the steak from the grill and let it rest for 10 minutes before cutting it. Thinly slice the meat against the grain, and at a slight angle.
Recipe Tips and Variations
- Marinating: I recommend marinating flank steak overnight if possible, at least for 6 hours in the fridge. This will make the flank steak really tender and juicy and will let all the delicious flavors soak into the meat.
- Storage: Store leftovers in the fridge for up to 4 days.
- Serving Suggestions: this Chili Lime Flank Steak goes so well with a bunch of fresh sides. I love to serve it with a variety of salsas. Try my Grilled Corn Salsa, Pineapple Salsa, and Avocado Feta Salsa, or Roasted Tomatillo Avocado Salsa Verde. I also recommend serving it with Fiesta Cauliflower Rice, Cilantro Lime Cauliflower Rice, and Jon's Guacamole. Serve with Shredded Taco Pork, sour cream, lettuce, and salsa for a killer build your own taco buffet.
- Make keto nachos: Use it as the meat for these Keto Nachos and pile on your favorite toppings.
- Switch up the flavor: add ¼ cup soy sauce or coconut aminos to the marinade. This will bring out more Asian-inspired flavors in this recipe.
- Make it Whole30: omit the brown sugar erythritol to make this recipe Whole30 compliant. I recommend adding ¼ cup coconut aminos to the marinade. This will add a bit of sweetness and give it more caramelization.
- Make a fiesta: you know what pairs really well with this recipe? Drinks! Try this Kombucha Sangria (I get my low carb wines from Dry Farm Wines), Cucumber Mojitos, or Passion Fruit Mojitos.
Frequently Asked Questions
Flank steak is a bit more tender than skirt steak, which has a more beefy flavor. You could use skirt steak for this recipe, just don't cut the marination short and only cook to rare or medium rare.
Flank steak is great for grilling, especially after marinating in this Chili Lime mixture. You can also sear flank steak in a ripping hot cast iron pan, be sure not to overcook past medium, or only until the internal temperature reaches 130 – 140°F.
This is a gluten free, grain free recipe, but all steaks have a "grain." After letting your steak rest for 10 minutes, arrange the steak so that the lines from side to side (instead of top to bottom). Cut your steak across the grain, from top to bottom, so that the knife runs perpendicular to the grain. Resting the meat and then cutting against the grain gives you the most tender result.
Tacos, nachos, burrito bowls, you name it! Flank steak is very versatile and it is a less expensive cut of meat, making it a win/win.
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