beef | Big Green Egg | main course

Citrus Marinated Flank Steak

This is my all-time favorite and most popular steak marinade.  The citrus really helps to tenderize the meat and leaves it with an amazing flavor.  For this recipe, I used flank steak and marinated it for several hours.  This Citrus Marinated Flank Steak is a recipe you must try on your next barbecue.

CITRUS MARINATED FLANK STEAK

Citrus Marinated Flank Steak | Baked In The South Citrus Marinated Flank Steak | Baked In The South You could use this marinade on literally any cut of meat.  Here’s some quick tips on which cut to choose.   The four most popular and expensive cuts are Ribeye, T-bone, Strip and Tenderloin. They’re great for cooking a delicious meal on the Big Green Egg.

Truly,  RMB

Citrus Marinated Flank Steak | Baked In The South

Citrus Marinated Flank Steak

Print Recipe
Prep Time:2 hrs
Cook Time:15 mins
Total Time:2 hrs 15 mins

Ingredients

  • The juice of 1 orange
  • The juice of 2 limes
  • 1/4 cup extra virgin olive oil
  • 2 garlic cloves roughly chopped
  • 1 tablespoon chipotle chili powder
  • 3 tablespoons chopped cilantro
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 2 pound flank steak

Instructions

  • With a small, sharp paring knife score the steak on both sides.
  • Combine the orange juice, lime juice, olive oil, garlic, chili powder, cumin and salt in the bowl of a food processor or blender; puree until smooth. Place the steak in a large, resealable plastic bag and pour the marinade over it. Press out the air, seal the bag and marinate at room temperature for at least 2 hours.
  • Prepare the coals on the grill until they are glowing red with a white ash around them. Drain and discard the marinade and place the steak 4 inches over the coals; sear quickly, about 3 to 4 minutes on each side.
  • Move the steak away from the direct heat, cover the grill and continue to cook until the internal temperature reaches 135 F, about 7 to 10 minutes longer. Remove the steak from the grill and allow to rest for 10 minutes before slicing and serving.
Servings: 4
Author: Rhiannon

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22 Comments

  1. This flanks teak recipe looks amazing! Question about the salt…would you use the regular salt, sea salt, or kosher? thanks, Dennis!

  2. I have chipotle peppers in adobo in the freezer. Have you ever used those instead of the powder? If so, what would you say the ratio would be? Thanks for any suggestions.

  3. My brother suggested I might like this website. He was totally right.
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  4. Do you possibly have the nutrition facts on this recipe? My boyfriend is a health nut and this sounds delicious but I’m curious of the calories and fat?
    Thanks in advance!

  5. So – I live in the city where grills are not easily accessible therefore I had to use a grill pan. Though I know this piece of fine meat would have tasted better charred, I had to do what I had to do. I followed all of the marinating directions, except I marinated overnight and I didn’t discard the marinade, I actually reduced it in a small pan, poured it over the meat and rice with broccoli. AWESOME!!!!! I also added more salt as well… Thanks for sharing this!!!

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