flank-steak

Flank Steak

Take a look at that cross-grain—that’s the telltale characteristic of any flank steak (in addition to its crowd-pleasing taste).

The flank steak is a large, flat cut taken from the extremely flavorful flank primal. It’s whole and generally not divided into smaller portions.

Rich, meaty and quick cooking, this is your best bet for beefed-up buffets or large parties. We like to marinate it and grill it, then slice thinly against the grain for added tenderness.

Cilantro Lime Hickory Grilled Flank Steak

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Course: Main Course, Meal Prep
Cuisine: BBQ, Latin American
Protein: Beef
Cut: Flank Steak
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 8 people

Ingredients

  • 3 pkg ButcherBox Flank Steaks
  • 6 ea limes zested
  • ½ c cilantro chopped
  • ½ c garlic minced
  • ¼ c extra virgin olive oil
  • 1 Tbsp kosher salt
  • 2 tsp freshly ground black pepper

For the Grill

  • 1 c hickory wood chips

Instructions

  • Preheat charcoal grill with coals placed on one side of grill.
  • Mix cilantro, garlic, lime zest and extra-virgin olive oil in a large bowl and rub all over steaks.
  • Place hickory wood chips directly on coals and place steaks on grill surface over coal area.
  • Cover grill and grill flank steaks for 5 minutes. Turn steaks 90°, cover grill and grill for 5 more minutes.
  • Flip steaks, cover grill and grill 5 more minutes. Move steaks to cool part of grill, cover and continue cooking until internal temperature on instant-read thermometer registers 120°F.
  • Let rest at least 10 minutes and slice thinly against the grain. Enjoy!
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