Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Cuban style grilled flank steak on a platter with chimichurri sauce

Zesty Cuban Style Grilled Flank Steak


  • Author: Karen
  • Total Time: 1 hour 30 minutes
  • Yield: 6 1x
  • Diet: Gluten Free

Description

Try this Cuban Style Grilled Flank Steak with a zesty marinade that tenderizes and creates a magical Caribbean flavor. Perfect for grilling all year.


Ingredients

Units Scale

Meat

  • 2 lb flank steak or skirt steak; weight is approximate – 1 flank steak may weigh 1.5 – 2.5 pounds

Marinade

  • 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

For grilling 

  • 1 Tablespoon olive oil for grilling

For sauce 

  • Leftover marinade
  • 1 Tablespoon olive oil
  • Lime zest
  • Orange zest

Instructions

  1. 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.
  2. Cover and refrigerate for 1 – 24 hours, flipping steaks halfway through refrigerating.
  3. Preheat grill to 400º.
  4. Remove the steak from the marinade and transfer the marinade to a small saucepan.
  5. Pat steaks dry with paper towels and rub with olive oil on both sides to keep from sticking to grill grates.
  6. 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.
  7. Transfer steaks to cutting board, tent with aluminum foil, and let rest for 10 minutes.
  8. 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.
  9. After the steaks have rested for 10 minutes, cut steaks on bias against the grain into ½-inch-thick slices.
  10. 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.

  1. Preheat a cast-iron skillet or grill pan on the stovetop to medium-high heat.
  2. Sear steak in the pan for approximately 4 minutes.
  3. Flip the steak to the other side. Cook for 3-4 minutes and remove. The temperature should read 130 -135 degrees for medium.
  4. Let steak stand for 5 – 10 minutes before slicing thinly.
  5. Serve and enjoy with the boiled citrus marinade – step 8 above.

 

Notes

  • Replace soy sauce with coconut aminos for a Paleo diet, and use gluten-free Tamari Sauce or coconut aminos for Gluten-Free Diet

Serve with Chimichurri Sauce,  mojitos, and Blood Orange Fennel Salad. 

  • Prep Time: 10 minutes
  • Marinade: 60
  • Cook Time: 20 minutes
  • Category: Beef
  • Method: Grill
  • Cuisine: Cuban

Keywords: skirt steak, Valentine's Day Dinner