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Citrus-Garlic Flank Steak

Citrus-Garlic Flank Steak

I found this recipe for citrus-garlic flank steak on Closet Cooking that looked like it would satisfy my Mexican food craving. I made a Fruit Salad with Citrus-Honey Dressing and a Black Bean Salad with Avocado, Tomatoes, Red Onion, and Cilantro for dinner to pair with this flank steak. I let the meat marinate for 6 hours and it turned out flavorful, tender, and juicy. We all loved the steak, especially my daughter, who took some of the leftovers to school in her thermos the next day. The steak was extra tasty with some fresh lime juice squeezed over it. I made my husband some burritos the next day using the black bean salad and the flank steak, he said they were fantastic. Thanks for the terrific recipe, Kevin!

Citrus-Garlic Flank Steak

How to Make Citrus-Garlic Flank Steak

Combine the oil, orange juice, lime juice, jalapeno, cilantro, garlic, cumin, oregano, sea salt, and freshly cracked pepper together in a large zip lock bag. Seal and squish well with your hands to mix the marinade. Add the flank steak and place it into the refrigerator to marinate for 6 hours.

Remove the flank from the refrigerator 20 minutes prior to cooking. Heat a grill pan over medium-high heat and coat with cooking spray. Add the flank steak to the HOT grill pan and cook for 3-4 minutes then flip and continue cooking for 2-3 minutes for medium-rare; or until you have reached your desired degree of doneness.

Remove from the grill pan and place on a cutting board to rest for 5 minutes prior to slicing against the grain. Serve and enjoy.

Citrus-Garlic Flank Steak

Citrus-Garlic Flank Steak

Citrus-Garlic Flank Steak

Prep Time: 10 minutes
Cook Time: 10 minutes
Marinating Time: 6 hours
Total Time: 6 hours 20 minutes
Course: Main
Cuisine: Mexican
Servings: 4
Author: Adapted by Pam / For the Love of Cooking / Original by Closet Cooking

Equipment

  • Grill Pan or Grill

Ingredients

  • 1 lb flank steak
  • 2 tbsp vegetable oil
  • ¼ cup fresh orange juice about 1 orange
  • 2 tbsp lime juice about 1 lime
  • ½ jalapeno finely diced
  • 2 tbsp cilantro chopped
  • 3 cloves garlic minced
  • ½ tsp cumin
  • ½ tsp oregano
  • ½ tsp salt
  • ½ tsp pepper

Instructions

  • Combine the oil, orange juice, lime juice, jalapeno, cilantro, garlic, cumin, oregano, sea salt, and freshly cracked pepper together in a large zip lock bag. Seal and squish well with your hands to mix the marinade. Add the flank steak and place it into the refrigerator to marinate for 6 hours.
  • Remove the flank from the refrigerator 20 minutes prior to cooking.
  • Heat a grill pan over medium-high heat and coat with cooking spray.
  • Add the flank steak to the HOT grill pan and cook for 3-4 minutes then flip and continue cooking for 2-3 minutes for medium-rare; or until you have reached your desired degree of doneness.
  • Remove from the grill pan and place on a cutting board to rest for 5 minutes prior to slicing against the grain. Serve and enjoy.
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20 Comments

  1. That looks so good! I rarely make a flank steak. I need to get one and grill it up. This recipe sounds good!!
    xo Kris

  2. I just made this – delicious! Marinated for about 8 hours and then charcoal grilled. Had grilled corn on the cob, and an arugula salad with grilled avocado and peach salad. Definitely something I will make again.

  3. 5 stars
    I made this marinade this morning and popped 2 flat iron steaks into the baggy with the marinade, squished it around a little and stuck it in the fridge until dinnertime. My stovetop is temporarily unavailable so I used my panini maker (Wolfgang Puck). *DISCLOSURE – I AM NOT A COOK!! THE PANDEMIC AND ISOLATION/QUARANTINE HAS DETERMINED THAT FOR THE FIRST TIME IN MY LIFE WE ARE NOT EATING EVERY MEAL OUT, and I AM CONSISTENTLY COOKING 2X A DAY FOR ME AND MY BOYFRIEND! I had NEVER even heard of flat iron steak and the only reason I bought them was because they were literally 2 of the last 3 packages of meat at Wal-Mart!* The internet and sites like this have been invaluable help to me trying to make more than scrambled eggs or tuna salad sandwiches…lol.

    Anyway, I looked up cooking steak on a panini maker and the directions were to turn it on HIGH and wait until it was hot, then cook for half the recommended time. (I guess since the heat was on both sides of the steak?) I then reverted back to these instructions and sprayed some PAM on both top and bottom plates. Stuck the steaks in (some cilantro and garlic were still clinging to the meat), closed the lid and set a timer for 3 minutes and checked it. It had nice grill ma I let it go another 30 seconds, removed the steaks to a plate and waited a few minutes before thinly slicing them against the grain per the directions. The larger steak was about 1 inch thick and the smaller one was only about 3/4 inch thick so they cooked quickly. THEY WERE PERFECTLY MEDIUM RARE, TENDER AND TASTED AMAZING! I think the cast iron skillet would have worked much better for a nice char on the outside, but the panini maker worked just fine! Served with a nice salad and roasted brussel sprouts in olive oil as the side.

    1. Melissa,

      I’m so glad you liked the marinade. Cooking the steak on your panini grill is brilliant! I’m so glad it turned out for you.

      -Pam