Experience the bold and vibrant flavors of this Juicy Chili-Lime Flank Steak paired with a refreshing avocado salsa. The tender flank steak is marinated in a zesty blend of chili powder and lime juice, infusing each bite with a perfect balance of smoky heat and citrus brightness. Meanwhile, the creamy avocado salsa adds a cool, fresh contrast that complements the steak beautifully.
This delightful dish brings together the best of Mexican-inspired cuisine with an easy-to-make approach that’s perfect for family dinners or entertaining guests. Whether grilled outdoors or cooked on a skillet, the steak remains juicy and flavorful, making this recipe a favorite you’ll turn to again and again.
- Marinating the flank steak for two hours tenderizes the meat and enhances deep chili-lime flavors.
- The creamy avocado salsa adds freshness and balances the smoky, spicy notes perfectly.
- Quick grilling and simple ingredients make it a fuss-free yet restaurant-quality main course.
Ingredients
- Flank Steak (1.5 lbs): Lean and flavorful cut perfect for quick grilling with good marbling for juiciness.
- Limes (2, juiced): Freshly squeezed lime juice provides bright acidity that tenderizes and flavors the steak.
- Olive Oil (2 tbsp): Helps the marinade coat the steak evenly and promotes caramelization when grilled.
- Chili Powder (1 tbsp): Adds smoky, mild heat and depth to the meat’s marinade.
- Cumin (1 tsp): Earthy spice that complements the chili powder and adds a warm note.
- Garlic Powder (1 tsp): Provides savory, aromatic undertones enhancing the steak’s flavor.
- Salt (1 tsp, plus 1/4 tsp for salsa): Essential seasoning to bring out all the flavors in steak and salsa.
- Black Pepper (1/2 tsp): Adds a subtle kick and balances the spices in the marinade.
- Avocado (1, diced): Creamy base for the salsa, offering a mild, buttery texture that cools the palate.
- Red Onion (1/2, finely chopped): Adds crunch and a sharp, slightly sweet taste to the salsa.
- Cilantro (1/4 cup, chopped): Fresh herb that brightens the avocado salsa with its citrusy aroma.
- Jalapeño (1, seeded and minced): Delivers mild heat and vibrant flavor to the salsa; adjust for spice preference.
- Additional Lime Juice (1 tbsp): Enhances the freshness and acidity in the salsa.
Instructions
- Prepare the Chili-Lime Marinade
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In a medium bowl, combine the juice of 2 limes, olive oil, chili powder, cumin, garlic powder, salt, and black pepper. Whisk the ingredients together thoroughly to create a balanced marinade that will infuse the steak with vibrant, layered flavors.
- Marinate the Flank Steak
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Coat the flank steak evenly with the prepared marinade, ensuring all surfaces are covered. Place the steak in a shallow dish or resealable bag and refrigerate for at least 2 hours. This resting time allows the acids and spices to tenderize the meat and deepen the flavor profile.
- Preheat and Cook the Steak
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Heat your grill or skillet to medium-high. Once hot, place the marinated steak on the cooking surface and grill for about 4-5 minutes per side for medium-rare. This quick, high-heat cooking method seals in juices and achieves a beautifully charred crust.
- Rest and Slice the Steak
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Remove the steak from heat and let it rest for at least 5 minutes. Resting allows the juices to redistribute throughout the meat, ensuring each slice remains juicy and tender. Slice the steak thinly across the grain to maximize tenderness.
- Prepare the Fresh Avocado Salsa
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In a small bowl, gently combine diced avocado, finely chopped red onion, chopped cilantro, seeded and minced jalapeño, lime juice, and salt. This salsa is fresh and bright, adding creamy texture and a hint of heat that perfectly complements the grilled steak.
- Serve Steak with Avocado Salsa
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Arrange the sliced steak on a serving platter and spoon the avocado salsa generously over the top. The combination of smoky, tender beef with the cool, zesty salsa creates a harmonious bite bursting with flavor and texture.
- Allowing the steak to rest after grilling is key to preserving juiciness and tenderness in every bite.
- Adjust the jalapeño quantity in the salsa to control the heat level according to personal taste.
- For bolder flavor, you can marinate the steak longer, up to 6 hours, but avoid going too long to prevent over-tenderizing.
Storage Tips
Store any leftover steak and avocado salsa separately in airtight containers in the refrigerator. Consume the steak within 3 days for optimal freshness; the avocado salsa is best eaten within 1 day to avoid browning.
Serving Suggestions
This flavorful flank steak pairs wonderfully with Mexican-style rice or grilled vegetables. For a lighter meal, serve it alongside a crisp green salad or wrapped in warm corn tortillas for tasty tacos.
- For even cooking, pound the flank steak to an even thickness before marinating.
- Use a meat thermometer aiming for 130°F for medium-rare, preventing overcooking.
- If using a skillet, add a bit of oil to avoid sticking and develop a nice sear.
FAQs
- Can I use a different cut of steak?
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Yes, skirt steak or sirloin can be good substitutes, but flank steak is preferred for its texture and flavor absorption.
- How spicy is this dish?
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The spice level is moderate but adjustable by varying the jalapeño amount in the salsa.
- Can I prepare this recipe without a grill?
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Absolutely! Cooking the steak in a hot skillet or broiler works well to achieve similar flavors.
- Is this recipe gluten-free?
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Yes, all ingredients used are naturally gluten-free, making it safe for gluten-sensitive diets.
- How do I know when the steak is cooked to the right doneness?
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Use a meat thermometer to check internal temperature; 130°F is ideal for medium-rare.
- Can the avocado salsa be prepared in advance?
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It’s best made fresh to maintain the bright flavor and prevent the avocado from browning.
Juicy Chili-Lime Flank Steak
Equipment
- 1 grill or skillet preheated to medium-high heat
- 1 mixing bowl
Ingredients
- 1.5 lbs flank steak
- 2 limes juiced
- 2 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 avocado diced
- 1/2 red onion finely chopped
- 1/4 cup cilantro chopped
- 1 jalapeño seeded and minced
- 1 tbsp lime juice
- 1/4 tsp salt
Instructions
- In a bowl, whisk together lime juice, olive oil, chili powder, cumin, garlic powder, salt, and black pepper.
- Coat the flank steak evenly with the marinade and refrigerate for at least 2 hours.
- Preheat grill or skillet to medium-high heat.
- Grill the steak for 4-5 minutes per side for medium-rare doneness.
- Let the steak rest for 5 minutes before slicing thinly.
- In a bowl, combine diced avocado, red onion, cilantro, jalapeño, lime juice, and salt to make the salsa.
- Serve the sliced steak topped with fresh avocado salsa.
Notes
- Let steak rest after cooking for juiciness.
- Adjust jalapeño for preferred spice level.
- Marinate longer for deeper flavor infusion.
