Are flank steak and skirt steak the same thing?

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.

What does it mean to cut against the grain?

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.

What can you make with flank steak?

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.

Chili Lime Flank Steak - Peace Love and Low Carb

Name: Chili Lime Flank Steak
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 2 tablespoons olive oil (I use this brand) code kyndraholley for $5 off; 3 garlic cloves, minced; 1 ½ tablespoons brown sugar erythritol (get it here); 1 tablespoons chili powder; 2 teaspoons sea salt; 1 ½ teaspoons cumin; 1 teaspoon black pepper; 1 teaspoon smoked paprika; pinch crushed red pepper flakes; juice of 1 lime; zest of one lime; 1 ½ to 2 pounds flank steak (I get all my meat here); lime wedges, for serving; fresh cilantro, for serving; grilled corn salsa, optional for serving (get the recipe here); guacamole, optional for serving (get the recipe here)

Description

Tender, juicy Chili Lime Flank Steak, seared 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

Units Scale

2 tablespoons olive oil (I use this brand) code kyndraholley for $5 off
3 garlic cloves, minced
1 1/2 tablespoons brown sugar erythritol (get it here)
1 tablespoons chili powder
2 teaspoons sea salt
1 1/2 teaspoons cumin
1 teaspoon black pepper
1 teaspoon smoked paprika
pinch crushed red pepper flakes
juice of 1 lime
zest of one lime
1 1/2 to 2 pounds flank steak (I get all my meat here)
lime wedges, for serving
fresh cilantro, for serving
grilled corn salsa, optional for serving (get the recipe here)
guacamole, optional for serving (get the recipe here)

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Instructions

In a small bowl, whisk together the olive oil, garlic, brown sugar, chili powder, cumin, paprika, red pepper flakes, lime juice, and lime zest.
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. Take the meat out of the fridge and let it come to room temperature before throwing it on the grill.
Heat the grill over medium-high heat (450°F). 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.
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.

Notes

net carbs per serving: 1.6g
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.
Make it Whole30: omit the brown sugar erythritol to make this recipe Whole30 compliant. I recommend adding 1/4 cup coconut aminos to the marinade. This will add a bit of sweetness and give it more caramelization.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Beef Recipes
Method: Grilling
Cuisine: Mexican

Nutrition

Serving Size: About 6 ounces of meat
Calories: 286
Fat: 15.7g
Carbohydrates: 2.4g
Fiber: 0.8g
Protein: 32.6g

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