Chili Lime Flank Steak
This spice rub will give your flank steak a sweet and spicy kick with a blend of chili powders. Squeeze lime juice over the top as it comes off the grill to bring all the flavors together.
| Prep: | 10 minutes | |
| Cook: | 20 minutes | |
| Yield: | Serves 6 |
Letting this steak rest is extremely important! As tempting as it may be, wait the extra 10 minutes before devouring. The juices will stay inside the meat and not all over your counter. Pair with fresh summer corn and tomato salad, or top with a chimichurri.
Ingredients:
1 lime, plus wedges for serving
1 tbsp chili powder
1 tbsp packed light brown sugar
2 tsp chopped fresh thyme
1 tsp ground cumin
1 tsp chipotle chili powder
salt & pepper
about 2lb flank steak
vegetable oil
Directions:
1.
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.
2.
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).
3.
Transfer to a cutting board and let rest 10 minutes. Season with salt and thinly slice against the grain. Serve with lime wedges.
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