Cumin and Lime Marinated Flank Steak
Cumin and Lime Marinated Flank Steak is on our regular rotation in my house. Seasoned with cumin, garlic, oregano and lime, this marinade fills the steak with lots of flavor. When cooked medium rare and cut across the grain, it remains juicy and tender. Yum! Flank steak is a relatively inexpensive cut of beef with a lot of flavor, so I like making this as a red meat option for a crowd as well. Buying it in bulk at Costco also helps to keep the cost down.
Marinate & Cook
This Cumin and Lime Marinated Flank Steak is super straight-forward. The longer you can marinate the steak, the more flavor it will absorb. I usually try to marinate it overnight or for 24 hours. My husband usually grills it, he’s great with grilling and I have to give credit where credit is due! And of course, grilling adds another layer of amazing flavor. You can cook it on a grill pan or in a skillet on the stove as well, but I definitely prefer when it is grilled.
Top It!
The green stuff you see on top of the steak in the picture… that is my Parsley Awesome Sauce. It is freaking fantastic with this steak. The parsley adds a ton of fresh flavor and the vinegar and lime juice balance the richness of the steak. Lets call it a marriage made in heaven:-) If you happen to have leftover steak, put it in a Plantain Wrap. Let me just say, “You’re welcome.”
On the Side
Looking for something to go with the steak? Check out my Roasted Broccoli, Roasted Gourmet Potatoes or Veggie Kugel. For dessert, try my Apple Crisp or Coconut Tres Leche Cake.
This recipe is free of most common food allergens, it is gluten free and paleo friendly. That’s another reason I like serving it when we have friends over… everyone can eat it!
Cumin and Lime Marinated Flank Steak
Ingredients
- 1.5-2 pound flank steak
- 2 tsp olive oil
- ½ lime (juiced)
- 1 tsp ground cumin (may need to omit this on first 30 days of aip diet)
- 1 tsp garlic powder
- 1 tsp dried oregano
- salt & pepper to taste
Instructions
- On a plate, bowl or ziplock bag, combine all ingredients. Make sure the steak is evenly coated with the marinade. Cover and let marinate in the fridge for several hours or overnight.
- Grill or sear over medium heat on both sides until an internal temp of 135 degrees for rare, 140 degrees for medium rare, 155 degrees for medium, 165 degrees for well done.
- Let rest for about 10 minutes before cutting the steak. Then cut 1/2 inch slices across the grain.
