Name: Flank Steak Lime Marinade (Grill or Pan)
Prep time: 30 min
Total time: 30 min
Ingredients: 1/3 cup fresh lime juice (about 4 limes); 2 tablespoons soy sauce; 2 scallions (or 1 1/2 tsp onion powder) (thinly sliced); 2 tablespoons fresh ginger (or 1 teaspoon ground) (grated); 1/2 teaspoon red pepper flakes; 1 1/2 pounds flank steak; Vegetable oil (for cooking)

Recipe

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This 30-minute flank steak lime marinade is going to become your life-saver when you get home late after a long day.

With this easy Lime Flank Steak Marinade recipe and my cooking tips, you’ll be able to make a delicious meal any night of the week.

Lime Marinade for Flank Steak

While many of us cook steaks over the weekend when we have more time to pay attention to the cooking process, this recipe is one you can prep ahead and enjoy a flank steak marinated in lime any night of the week!

While most nights I opt for 30 minute family dinners and save the meaty recipes like grilled steak kabobs for the weekend, this recipe makes it possible. I make the marinade in the morning in a zip bag, add the flank steak, and cook it for dinner!

Whether you let it sit in the marinade all day or just 30 minutes, marinating flank steak is as easy as marinating chicken; so if you’ve never done this before, this post shares lots of my “cooking this in a hurry” tips.

Ingredients

The simplicity of the ingredients is what adds loads of flavor to this flank steak lime marinade. Measurements below, but you’ll need:

Fresh lime juice adds flavor, and the acidity tenderizes the steak.
Soy sauce: infuses the marinade with savory and salty flavor.
Scallions: for a slight onion flavor. Or onion powder.
Fresh ginger: add it peeled and minced for a bright note. Or powdered.
Red pepper flakes: to add a pinch of heat to the marinade.
Flank steak: the protein of choice for this recipe.
Vegetable oil: for cooking.

flank steak ingredients on a kitchen counter: onions, soy sauce, limes and spices

How Long to Marinate Flank Steak in Lime Juice

Thirty minutes is enough for the flank steak to absorb all the lime marinade flavors. That said, you can make it in the morning and let the meat sit all day long until you cook it for dinner.

How to Marinate Flank Steak

This flank steak lime marinade comes together super fast and infuses the meat with tons of flavor. Then, it is only a matter of minutes to cook it before it is served! Easy, right?

Combine
Grab the marinade ingredients and place them inside a resealable plastic bag. Add the steak and seal the bag.
Marinate
Place the bag in the fridge, inside a dish, to catch any possible leak. Let it marinate for 30 minutes.

How to Cook Marinated Flank Steak

My favorite cooking method for marinated flank steak is grilling it, either outside on the grill or inside on a cast iron pan or large pan. Flank steak is a thinner cut of beef so it’s ready in just 10 minutes.

Can You Freeze Marinating Flank Steak?

Yes! You can make the marinade, add the flank steak, and freeze it for future meals. Just keep in mind using a freezer-safe container or zip bag, removing all the excess air when sealing it, and label the zip bag with the date. It’s the same process I use to freeze marinating chicken!

How to Know When Flank Steak is Done

Doneness will vary depending on how you enjoy beef cooked. Using a meat thermometer, take the temperature through the thickest part, in the middle. A minimum temperature of 125F for rare is recommended, 130F for medium-rare, and about 140F for medium. Above that, the steak, especially the ends and thinner pieces, might turn out dry.

What to Serve with Lime Marinated Flank Steak

One of my favorite ways to serve flack steak is with baked carrots and cilantro lime rice for a five-star meal! Vegetable side dishes are always a great idea, whether you serve an everyday side salad or lemon roasted asparagus.

A winter salad, veggie kabobs, or this simple corn and tomato salad are terrific side dishes that also build a nutritious and delicious dinner.

Flank Steak Lime Marinade (Grill or Pan)

Servings: 4

Prep Time: 30

Total Time: 30

This 30-minute flank steak lime marinade is going to become your life-saver when you get home late after a long day.

4.93 from 13 votes

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Ingredients

⅓ cup fresh lime juice, about 4 limes
2 tablespoons soy sauce
2 scallions (or 1 ½ teaspoon onion powder), thinly sliced
2 tablespoons fresh ginger (or 1 teaspoon ground), grated
½ teaspoon red pepper flakes
1 ½ pounds flank steak
Vegetable oil, for cooking

Instructions

Marinate:

In a resealable plastic bag, combine the lime juice, soy sauce, scallions, ginger, and red pepper. Add the steak and seal the bag.
All-day marinating: refrigerate for 8-12 hours. I like to place the bag in a baking dish to catch any possible leaks.
30 minute method: place the bag on the counter for up to 30 minutes, especially if the beef is cold from the fridge so it comes to room temperature before cooking.

Cook:

Remove the marinated meat from the refrigerator while you preheat the grill.
On the grill: heat the grill to high, about 400F if it has a gauge. Soak a paper towel in oil and use tongs to brush it against the grates and grease them. Remove the steak from the marinade, letting excess drip off into the bag. Place the steak on the grill, close the lid, and cook for 8 minutes (for medium-rare to medium), flipping it over once after 5 minutes. Check the temperature and remove from the grill onto a board. Wait 10 minutes before slicing it against the grain.
In a pan: heat a large cast iron or stainless steel pan over medium-high heat. Add some oil to the pan and distribute it around. Place the flank steak on the very hot pan and let it sear in place, without moving it, cook it for 3 minutes. Use kitchen tongs to flip it over and sear the second side for another 3 minutes. Turn off the heat and let it sit in the hot pan for 3 more minutes to finish cooking with the residual heat. Check for doneness. Remove from the pan onto a board and wait 10 minutes before slicing.

Notes

Meat temperatures: 125F for rare is recommended, 130F for medium-rare, and about 140F for medium. Above that, the steak, especially the ends and thinner pieces, might turn out dry.