It's very lean, so flank steak requires tenderizing; marinate in this Asian-infused sauce before cooking, and thinly slice against the grain before serving.

Flank Steak with Lime Marinade

(about 4 limes) freshly squeezed lime juice

soy sauce

scallions (about 1/3 cup), thinly sliced

minced, peeled fresh ginger

red-pepper flakes

flank steak

Vegetable oil,

salt and ground black pepper

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.

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

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

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

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

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

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.

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

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!

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

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!

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

flank steak with lime marinade

Prep Time: 30 minutes

Total: 1 hours, 30 minutes

Author : Martha Stewart

Ingredients

Instructions

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