Name: Chili Lime Flank Steak
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 1.5 lbs flank steak (trimmed of excess fat); 2 tbsp olive oil; 2 tbsp freshly squeezed lime juice; 1 tsp chili powder; 1 tsp ground cumin; 1 tsp garlic powder; ½ tsp salt; ¼ tsp black pepper

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A quick and flavorful chili-lime-marinated flank steak that’s ready in about 20 minutes and perfect for weeknight dinners, tacos, salads, or sliced over rice. I like how the zesty lime and smoky chili pair up to give the steak a bold, satisfying flavor without a lot of effort. It’s the kind of recipe I reach for when I want something easy, fast, and loaded with taste. Chili Lime Flank Steak

Why You’ll Love This Recipe

I love this chili lime flank steak because it’s incredibly easy to prepare and doesn’t sacrifice flavor for speed. The marinade comes together in just a few minutes with pantry staples, and the steak cooks up in under 10 minutes. Whether I serve it with tortillas, toss it over a salad, or layer it into a rice bowl, it always hits the spot. It’s also a great meal prep option since it reheats well and stays juicy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1.5 lbs flank steak (trimmed of excess fat)
2 tbsp olive oil
2 tbsp freshly squeezed lime juice
1 tsp chili powder
1 tsp ground cumin
1 tsp garlic powder
½ tsp salt
¼ tsp black pepper

Directions

I start by mixing olive oil, lime juice, chili powder, cumin, garlic powder, salt, and pepper in a bowl to create a simple marinade.
Then I coat the flank steak evenly with the marinade.
I let it sit for at least 30 minutes to soak in the flavors—overnight is even better if I have the time.
When I’m ready to cook, I preheat my grill or skillet to medium-high heat.
I cook the steak for 4–5 minutes per side for a nice medium-rare finish.
After cooking, I let the steak rest for 5 minutes before slicing it thinly against the grain.

Servings and timing

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 servings

Variations

Sometimes I like to add a splash of orange juice to the marinade for a hint of sweetness. If I’m craving extra spice, I toss in some crushed red pepper flakes or a dash of cayenne. When I want a smoky twist, I’ll add a little smoked paprika. And if I’m out of flank steak, skirt steak or flat iron steak works just as well.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I prefer warming it in a skillet over medium heat for just a couple of minutes to keep it from drying out. It also reheats well in the microwave, but I do it in short bursts and cover it to trap moisture.

FAQs

What’s the best way to slice flank steak?

I always slice flank steak against the grain to keep the meat tender. That means cutting across the muscle fibers instead of parallel to them.

Can I marinate the steak for less than 30 minutes?

Yes, but I think it tastes best when it has at least 30 minutes to absorb the flavors. If I’m in a rush, even 15 minutes gives it a decent punch.

Can I cook this steak without a grill?

Definitely. I often use a cast-iron skillet or grill pan on the stovetop when I don’t feel like firing up the grill.

Is this recipe spicy?

It has a mild heat from the chili powder, but I wouldn’t call it spicy. I adjust the heat level by adding more or less chili powder depending on my mood.

Can I freeze the marinated steak?

Yes, I’ve frozen it before both raw (in the marinade) and cooked. Just make sure it’s sealed well. When I freeze it raw, I let it thaw in the fridge overnight and then cook as usual.

Conclusion

This chili lime flank steak is one of those go-to meals I can count on for bold flavor and minimal fuss. The marinade is simple yet vibrant, the cook time is short, and the end result is always juicy and delicious. Whether I’m tossing it on a salad, stuffing it in a tortilla, or serving it with rice and veggies, it’s a recipe that never lets me down.