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Gallery Read the full recipe after the video. Recipe Summary prep: 30 mins total: 1 hr 30 mins Servings: 4 flank steak with lime marinade

Ingredients Ingredient Checklist 1/3 cup (about 4 limes) freshly squeezed lime juice 2 tablespoons soy sauce 2 scallions (about 1/3 cup), thinly sliced 2 tablespoons minced, peeled fresh ginger 1/2 teaspoon red-pepper flakes 1 1/2 pounds flank steak Vegetable oil, for grates Coarse salt and ground black pepper

Gallery Read the full recipe after the video.

Recipe Summary prep: 30 mins total: 1 hr 30 mins Servings: 4 flank steak with lime marinade

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 30 mins total: 1 hr 30 mins Servings: 4

Recipe Summary

prep: 30 mins total: 1 hr 30 mins

Servings: 4

prep: 30 mins

total: 1 hr 30 mins

prep:

30 mins

total:

1 hr 30 mins

Servings: 4

4

flank steak with lime marinade

flank steak with lime marinade

Ingredients

Ingredients

  • 1/3 cup (about 4 limes) freshly squeezed lime juice 2 tablespoons soy sauce 2 scallions (about 1/3 cup), thinly sliced 2 tablespoons minced, peeled fresh ginger 1/2 teaspoon red-pepper flakes 1 1/2 pounds flank steak Vegetable oil, for grates Coarse salt and ground black pepper

Directions

In a resealable plastic bag, combine lime juice, soy sauce, scallions, ginger, and red-pepper flakes. Add steak, and seal bag (place in a dish to catch any leaks); marinate in the refrigerator, turning occasionally, up to 1 hour.

Heat grill to high; lightly oil grates. Remove steak from marinade, letting excess drip off (discard marinade); season with salt and black pepper. Place on grill; cover. Cook, turning once, until meat reaches desired doneness, 6 to 8 minutes for medium-rare. Let rest 10 minutes before slicing thinly.

Reviews (15)

 Add Rating & Review     80 Ratings   5 star values:        20    4 star values:        28    3 star values:        19    2 star values:        8    1 star values:        5

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Reviews (15)

Add Rating & Review     80 Ratings   5 star values:        20    4 star values:        28    3 star values:        19    2 star values:        8    1 star values:        5

Add Rating & Review

80 Ratings 5 star values: 20 4 star values: 28 3 star values: 19 2 star values: 8 1 star values: 5

80 Ratings 5 star values: 20 4 star values: 28 3 star values: 19 2 star values: 8 1 star values: 5

80 Ratings 5 star values: 20 4 star values: 28 3 star values: 19 2 star values: 8 1 star values: 5

  • 5 star values: 20 4 star values: 28 3 star values: 19 2 star values: 8 1 star values: 5

    Martha Stewart Member     Rating: Unrated       07/27/2012   I have marinaded for an hour and for 24 hours--would definitely recommend 24 hours--was not very tender after an hour. The nutritional info from another site is as follows: Per serving: 296 calories; 14.2 grams fat; 37.1 grams protein; 3.6 grams carbohydrates; 0.3 gram fiber  

Martha Stewart Member     Rating: Unrated       06/29/2010   VERY good. Awesome flavors, easy, tender meat, and an excellent meal. The sandwich this goes with with shredded carrots is excellent as well.  

Martha Stewart Member     Rating: Unrated       06/23/2010   This is a favorite. It's easy, delicious, and if there is anything leftover it can be used in salads and sandwiches.  

Martha Stewart Member     Rating: Unrated       10/30/2008   Excellent marinade. I used it on tri-tip. Very easy to prepare.  

Martha Stewart Member     Rating: Unrated       09/07/2008   This was on our weekly summer menu. Quick, easy and very flavorful.  

Martha Stewart Member     Rating: Unrated       08/13/2008   I actually bought nearly 3 lbs of skirt steak, used some of it for the fajita recipe on here (which is FABULOUS), used some of for this. Worked great, and was perfectly seasoned.  

Martha Stewart Member     Rating: Unrated       08/05/2008   I used a larger piece of steak and saved leftovers to make fajita's later in the week. Delicious marinade!  

Martha Stewart Member     Rating: Unrated       08/03/2008   I just noticed that this said to marinate only about an hour. I guess because it's from Everyday Food...but I've always marinated flank steak for at least a day or two...delicious and tender!!  

Martha Stewart Member     Rating: Unrated       08/03/2008   As far as I know...flank steak is "flank steak" in Canada. I sometimes have a hard time finding it though. If you can't find it in the meat section of the grocery store, they usually have it at the fresh meat counter...or ask the butcher. I get them at Costco sometimes. "Skirt steak" is a similar cut, but that is a more common name in the U.S. I believe. Flank steak is always one of my favourites so I'm looking forward to trying this marinade.  

Martha Stewart Member     Rating: Unrated       08/03/2008   this is absolutely delicious. i let my flank steak marinate for several hours, and it turned out wonderful!  

Martha Stewart Member     Rating: Unrated       07/31/2008   Okay I am sure that this question has been asked many times but what is flank steak called in Canada?  

Martha Stewart Member     Rating: Unrated       07/30/2008   This is DELICIOUS! I used flat iron steak, very similar meat and it tasted great!  

Martha Stewart Member     Rating: Unrated       07/30/2008   Has anyone found the nutrient info on any of these recipes?  

Martha Stewart Member     Rating: Unrated       07/30/2008   For filets, I simply use olive oil, salt and pepper. Sometimes I'll rub a garlic clove around the filet or add a tiny drizzle of fresh lemon juice. For flank steak, though, I use olive oil. soy sauce, Worcestershire sauce, brown sugar, green onions, cilantro, kosher salt, black pepper, garlic, and fresh lime juice and marinate overnight (I usually make a batch of sangria at the same time and marinate THAT overnight, as well). Yum!  

Martha Stewart Member     Rating: Unrated       07/13/2008   I couldn't believe how flavourful this marinade made the meat after only one hour. Very good.

    Martha Stewart Member

    Rating: Unrated 07/27/2012

I have marinaded for an hour and for 24 hours–would definitely recommend 24 hours–was not very tender after an hour. The nutritional info from another site is as follows: Per serving: 296 calories; 14.2 grams fat; 37.1 grams protein; 3.6 grams carbohydrates; 0.3 gram fiber

Rating: Unrated

Rating: Unrated 06/29/2010

VERY good. Awesome flavors, easy, tender meat, and an excellent meal. The sandwich this goes with with shredded carrots is excellent as well.

Rating: Unrated 06/23/2010

This is a favorite. It’s easy, delicious, and if there is anything leftover it can be used in salads and sandwiches.

Rating: Unrated 10/30/2008

Excellent marinade. I used it on tri-tip. Very easy to prepare.

Rating: Unrated 09/07/2008

This was on our weekly summer menu. Quick, easy and very flavorful.

Rating: Unrated 08/13/2008

I actually bought nearly 3 lbs of skirt steak, used some of it for the fajita recipe on here (which is FABULOUS), used some of for this. Worked great, and was perfectly seasoned.

Rating: Unrated 08/05/2008

I used a larger piece of steak and saved leftovers to make fajita’s later in the week. Delicious marinade!

Rating: Unrated 08/03/2008

I just noticed that this said to marinate only about an hour. I guess because it’s from Everyday Food…but I’ve always marinated flank steak for at least a day or two…delicious and tender!!

As far as I know…flank steak is “flank steak” in Canada. I sometimes have a hard time finding it though. If you can’t find it in the meat section of the grocery store, they usually have it at the fresh meat counter…or ask the butcher. I get them at Costco sometimes. “Skirt steak” is a similar cut, but that is a more common name in the U.S. I believe. Flank steak is always one of my favourites so I’m looking forward to trying this marinade.

this is absolutely delicious. i let my flank steak marinate for several hours, and it turned out wonderful!

Rating: Unrated 07/31/2008

Okay I am sure that this question has been asked many times but what is flank steak called in Canada?

Rating: Unrated 07/30/2008

This is DELICIOUS! I used flat iron steak, very similar meat and it tasted great!

Has anyone found the nutrient info on any of these recipes?

For filets, I simply use olive oil, salt and pepper. Sometimes I’ll rub a garlic clove around the filet or add a tiny drizzle of fresh lemon juice. For flank steak, though, I use olive oil. soy sauce, Worcestershire sauce, brown sugar, green onions, cilantro, kosher salt, black pepper, garlic, and fresh lime juice and marinate overnight (I usually make a batch of sangria at the same time and marinate THAT overnight, as well). Yum!

Rating: Unrated 07/13/2008

I couldn’t believe how flavourful this marinade made the meat after only one hour. Very good.

All Reviews for Flank Steak with Lime Marinade

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Flank Steak with Lime Marinade

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest