Grilled Flank Steak (or Chicken) Recipe with Garlic Lime Marinade

This allergy-friendly entrée recipe was shared with us by Rachel Baumgartel back when she wrote for a blog called Fit Fare. Flank steak is a lean cut of meat that benefits from marinating, since that can help make it more tender and flavorful. And the garlic lime marinade on this grilled flank steak makes it an “any meal” option. It pairs well with roasted potatoes and spinach salad, grilled peppers and rice, fajitas or tacos, and more. We think it’s also great with Asian-inspired dishes.

Grilled Flank Steak (or Chicken) with Garlic Lime Marinade

Rachel likes to marinate this meat for up to 24 hours, but that can be too long. Citrus is very good at tenderizing, and can cause the meat to become “mushy” if left too long. Consequently, you can use this as a quick marinade, for just 30 to 60 minutes, or let it sit for up to 6 hours (in the refrigerator), if preferred.

This garlic lime marinade is also great with chicken, but it needs even less time than steak. Marinate chicken for just 30 to 60 minutes, or up to 4 hours.

Special Diet Notes: Grilled Flank Steak

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, keto, and can be paleo-friendly.

For soy-free garlic lime flank steak, substitute coconut aminos for the soy sauce, or omit the soy sauce and add 1/8 to 1/4 teaspoon salt.

Grilled Flank Steak with Garlic Lime Marinade

Prep time

10 mins

Total time

10 mins

Be sure to cut the flank steak against the grain for maximum tenderness.

Author: Rachel Baumgartel

Recipe type: Entree

Cuisine: American

Serves: 8 servings

Ingredients

½ cup lime juice
1 tablespoon olive oil
1 tablespoon orange juice
1 tablespoon dry sherry
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce
3 garlic cloves, minced
2 pounds flank steak

Instructions

In a bowl, whisk together the lime juice, olive oil, orange juice, sherry, worcestershire, soy sauce, and garlic.
Place the meat in a baking dish. Pour on the marinade, and turn to coat.
Let the meat marinate for at least 30 minutes and up to 8 hours. Rachel marinates the meat for up to 24 hours, but this can be too long with a citrus-based marinade, causing the meat to be mushy.
Grill the meat for 8 to 10 minutes, depending how well you like your steak done.
Cut the steak against the grain for maximum tenderness.

Nutrition Information

Serving size: ¼ pound steak Calories: 245 Fat: 11.2g Saturated fat: 4.2g Carbohydrates: 2.2g Sugar: .6g Sodium: 108mg Fiber: .1g Protein: 31.7g