Mexican Broiled Steak
Submitted by crazycook
Mexican-style broiled flank steak marinated overnight in lime juice, garlic, and oregano. Slice thin against the grain and serve with tortillas and guacamole.
This Mexican-style flank steak gets its punch from an overnight soak in lime juice, crushed garlic, and dried oregano. The acid in the lime tenderizes the meat while infusing it with bright citrus flavor, and the oregano adds that distinctly Mexican herbal note.
An eight-hour marinate is a must here. Flank steak is lean and fibrous, so it needs time for the lime and garlic to work their way in. Flip the steaks a few times in the marinade so both sides get equal treatment.
Broiling runs hot and fast, about five minutes per side with the rack positioned close to the heat. You want a good sear on the outside while keeping the center pink. Pull the steaks when they’re still slightly underdone since they’ll carry over a few degrees while resting.
Slice against the grain into thin strips. This is critical with flank steak. Cut with the grain and you’ll be chewing each bite like leather. Cut across it and every strip is tender.
Chef Tips
- Score the surface of the steak lightly in a crosshatch pattern before marinating for deeper flavor penetration
- Rest the steak for 5 minutes after broiling before slicing so the juices redistribute
- Use fresh lime juice, not bottled, for a sharper, cleaner citrus flavor
- Olive oil in the marinade helps the surface brown under the broiler
Variations
- Grill over high heat instead of broiling for a smokier char
- Add a chipotle pepper in adobo to the marinade for smoky heat
- Serve fajita-style with sauteed peppers and onions in warm tortillas
Ingredients
Directions
- Each flank steak should weigh between 1 and 1½ lbs.
Place beef steaks in shallow glass or plastic dish.
Mix remaining ingredients and pour over the beef.
Cover and refrigerate at least 8 hours, turning occasionally.
Set oven control to broil. Place beef on rack in broiler pan.
Broil with the tops about 3 inches from the heat until brown, about 5 minutes.
Turn beef and broil about 5 minutes longer.
Cut beef in thin strips across the grain of the meat.
Serve with tortillas and guacamole if desired.
Comments
