Grilled Cuban Flank Steak
A simple, tangy marinade and quick grilling produce a flavorful Cuban-style flank steak perfect for weeknights or gatherings.
Servings: 4 servings
Ingredients
- flank steak 1 large piece (this recipe makes enough marinade for 3 pounds of meat)
Instructions
- Prepare the marinade by combining the marinade ingredients in a bowl or measuring cup until blended.
- Place the flank steak in a large resealable plastic bag and pour the marinade over it, removing excess air before sealing.
- Refrigerate and marinate for several hours or up to 24 hours.
- About 30 minutes before grilling, remove the steak from the fridge and let it come to room temperature.
- Oil the grill by dipping a paper towel in olive oil and using tongs to rub it over the grates, then preheat the grill to medium-high.
- Grill the flank steak to desired doneness: about 4–5 minutes per side for rare to medium-rare, or about 6 minutes per side for medium; use an instant-read thermometer to check (140–145°F for medium-rare, 155–160°F for medium).
- Remove the steak from the grill and let it rest for about 5 minutes, loosely tented with foil if desired.
- Slice the steak thinly across the grain and serve hot with lime slices to squeeze over the meat.
Equipment
- large resealable plastic bag
- grill (gas or charcoal)
- Tongs
- Paper Towel
- Meat Thermometer
- Cutting Board
- Sharp Knife
Notes
- Marinate up to 24 hours for best flavor.
- Bring steak to room temperature before grilling for even cooking.
- Use a well-oiled grill to prevent sticking.
- Do not cook flank steak beyond medium to avoid toughness.
- Rest steak 5 minutes before slicing.