CHILI LIME FLANK STEAK
Tender, juicy Chili Lime Flank Steak, seared and seasoned to perfection. Brightened up with fresh lime and cilantro, this is a classic summer grilling recipe that everyone will love.
brown sugar erythritol
red pepper flakes
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 onto one side, pack it into the meat. Flip the meat over and repeat on the other side.
Refrigerate and let marinate, for 6 hours up to overnight. Let it come to room temperature before grilling. Heat the grill over medium-high heat (450°F) and oil the grates.
Place steak on the grill, close the lid, and cook for 7 to 8 minutes. Flip and cook for an additional 5 to 6 minutes, or until the internal temperature of the meat reaches 130 – 140°F.
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.