Ingredients
Equipment
Method
Cooking Instructions:
- In a mixing bowl, combine the juice of the 4 medium limes, 1 teaspoon of lime zest, 3 tablespoons of soy sauce, 2 chopped green onions, 2 tablespoons of minced fresh ginger, and 1/2 teaspoon of red pepper flakes. Whisk together until well combined.
- Place the flank steak into a resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it is fully coated. Seal the bag or cover the dish, and refrigerate for at least 1 hour, or up to 8 hours for maximum flavor.
- Preheat your grill or grill pan over medium-high heat. You want it nice and hot to get a good sear on the steak.
- Take the steak out of the marinade and let any excess marinade drip off. Discard the marinade. Season both sides of the steak with kosher salt and freshly ground black pepper.
- Place the flank steak on the preheated grill. Cook for about 5-7 minutes on each side for medium-rare, or until it reaches your desired level of doneness. Use a meat thermometer to check; 130°F is ideal for medium-rare.
- Once cooked, remove the steak from the grill and let it rest for 5-10 minutes. This allows the juices to redistribute, ensuring a juicy steak.
- After resting, slice the flank steak against the grain into thin strips. Serve it warm, garnished with additional chopped green onions if desired.
Notes
- For gluten-free options, use tamari instead of soy sauce.
- Leftover steak can be stored in an airtight container in the refrigerator for up to 3 days.
- Slice the steak before freezing to extend storage life up to 3 months.