Chili-Lime Flank Steak
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 256
- Total Fat
- 13
- Saturated Fat
- 5
- Carbohydrates
- 5
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 28
- Cholesterol
- 90
- Sodium
- 350
- Total: 1 hr 10 min
- Prep: 10 min
- Inactive: 40 min
- Cook: 20 min
Ingredients
1 lime, plus wedges for serving
1 tablespoon chili powder
1 tablespoon packed light brown sugar
2 teaspoons chopped fresh thyme
1 teaspoon ground cumin
1 teaspoon chipotle chile powder
Kosher salt and freshly ground pepper
1 1 1/2- to 2-pound flank steak
Vegetable oil, for the grill
Directions
- Grate the zest of 1 lime; cut the lime in half. Combine zest with the chili powder, brown sugar, thyme, cumin, chipotle powder, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Squeeze the zested lime over the steak and use the lime halves to rub the juice into the meat. Rub the spice mixture on both sides of the steak. Let stand at room temperature, 30 minutes.
- Meanwhile, preheat a grill to medium high. Brush the grates with vegetable oil. Grill the steak until well browned, about 8 minutes. Flip and grill until a thermometer inserted sideways into the center registers 130 degrees F to 140 degrees F, 5 to 7 more minutes for medium rare (the thinner edges of the steak will be cooked to medium).
- Transfer to a cutting board and let rest 10 minutes. Season with salt and thinly slice against the grain. Serve with lime wedges.