Try this Cuban Style Grilled Flank Steak with a zesty marinade that tenderizes and creates a magical Caribbean flavor. Perfect for grilling all year.
- 2 lb flank steak or skirt steak; weight is approximate – 1 flank steak may weigh 1.5 – 2.5 pounds
- 6 garlic cloves, minced
- 2 Tablespoons soy sauce* or coconut aminos or gluten-free tamari – see note for the Paleo diet and gluten-free diet
- 1 lime, zested, and reserve for sauce below
- 2 limes, juiced (use zested lime and one other)
- 1 orange zested and reserve for sauce below
- 1 orange, juiced (use zested orange)
- 1 teaspoon ground cumin
- 2 Tablespoons fresh oregano or 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1 Tablespoon olive oil for grilling
- Leftover marinade
- 1 Tablespoon olive oil
- Lime zest
- Orange zest
- Combine all marinade ingredients in a zip lock bag or Stacher Bag. Place steaks in the marinade bag and swirl to coat both sides with marinade.
- Cover and refrigerate for 1 – 24 hours, flipping steaks halfway through refrigerating.
- Preheat grill to 400º.
- Remove the steak from the marinade and transfer the marinade to a small saucepan.
- Pat steaks dry with paper towels and rub with olive oil on both sides to keep from sticking to grill grates.
- Cook steaks on a preheated grill for 5 minutes per side or until well browned and the meat’s internal temperature registers 130 to 135 degrees (for medium). Try not to cook beyond 145 degrees F.
- Transfer steaks to cutting board, tent with aluminum foil, and let rest for 10 minutes.
- Bring marinade to boil over high heat and boil for 30 seconds. Transfer to a serving bowl or gravy boat and stir in lime zest, orange zest, and 1 Tablespoon of olive oil.
- After the steaks have rested for 10 minutes, cut steaks on bias against the grain into ½-inch-thick slices.
- Arrange slices on a serving platter, drizzle with 2 tablespoons of sauce, and serve, passing extra sauce separately.
Grilling indoors? Use a cast-iron skillet or grill pan for excellent results in the winter, on rainy days, or when you’ve discovered too late that the propane is running on fumes.
Preheat a cast-iron skillet or grill pan on the stovetop to medium-high heat.
- Sear steak in the pan for approximately 4 minutes.
- Flip the steak to the other side. Cook for 3-4 minutes and remove. The temperature should read 130 -135 degrees for medium.
- Let steak stand for 5 – 10 minutes before slicing thinly.
- Serve and enjoy with the boiled citrus marinade – step 8 above.
- Prep Time: 10
- Marinade: 60
- Cook Time: 20
- Category: Beef
- Method: Grill
- Cuisine: Cuban
Keywords: skirt steak, Valentine's Day Dinner