Ingredients

For the Marinade:

• Olive Oil: ¼ cup
• Orange Juice (OJ): ½ cup
• Lime Juice: ¼ cup (juice of about 2-3 limes)
• Red Wine Vinegar: 2 tablespoons
• Garlic: 6 cloves, minced
• Jalapeño: 1, seeded and diced
• Fresh Cilantro: 1 handful, chopped
• Dark Brown Sugar: 2 tablespoons
• Kosher Salt: 2 teaspoons (or to taste)

For the Spice Mix:

• Chili Powder: 1 tablespoon
• Ground Cumin: 1 tablespoon
• Granulated Garlic: 1 teaspoon
• Granulated Onion: 1 teaspoon
• Kosher Salt: 1 teaspoon
• Black Pepper: 1 teaspoon

For the Steak:

• Flank Steak: 2-3 pounds (or skirt steak)

Step-by-Step Instructions

Step 1: Prepare the Marinade

1. Combine Marinade Ingredients
   In a mixing bowl, whisk together the olive oil, orange juice, lime juice, red wine vinegar, minced garlic, diced jalapeño, chopped cilantro, dark brown sugar, and kosher salt.
2. Add the Steak
   Place the flank steak in a large, resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it’s well-coated.
3. Marinate
   Seal the bag or cover the dish and refrigerate. Marinate the steak for at least 2 hours, but for best results, let it sit for 8-12 hours to maximize the flavor.

Step 2: Prepare the Spice Mix

1. Mix the Spices
   In a small bowl, combine chili powder, ground cumin, granulated garlic, granulated onion, kosher salt, and black pepper. Stir to mix well.

Step 3: Season the Steak

1. Remove Steak from Marinade
   Take the marinated steak out of the refrigerator about 30 minutes before cooking to allow it to come to room temperature. Pat the steak dry with paper towels.
2. Apply the Spice Mix
   Rub the spice mix all over the steak, pressing gently to help it adhere to the surface.

Step 4: Grill the Steak

1. Preheat the Grill
   Preheat your grill to high heat (about 450-500°F). Ensure the grates are clean and lightly oiled to prevent sticking.
2. Grill the Steak
   Place the steak on the grill and cook for 4-5 minutes per side for medium-rare, or until it reaches your desired doneness. Use a meat thermometer for accuracy; 130°F is medium-rare, while 140°F is medium.
3. Let the Steak Rest
   Once cooked, transfer the steak to a cutting board and let it rest for 5-10 minutes. This step is essential to retain the juices within the meat.

Step 5: Slice and Serve

1. Slice Against the Grain
   Cut the steak against the grain into thin slices. This makes the meat more tender and easy to eat.
2. Garnish and Serve
   Garnish with extra chopped cilantro or lime wedges, if desired. Serve the steak hot alongside your favorite sides like grilled vegetables, rice, or tortillas.

Nutrition Facts (Per Serving – Approximate)

• Calories: 320 kcal
• Protein: 28g
• Carbohydrates: 6g
• Fat: 22g
• Fiber: 1g
• Sodium: 800 mg
• Vitamin C: 45% of the daily value (from citrus marinade)

Note: Nutrition values are approximate and may vary depending on specific ingredients and portion sizes.

Frequently Asked Questions (FAQs)

Q1: Can I use a different cut of meat?
Yes, you can use skirt steak, hanger steak, or even sirloin steak as an alternative to flank steak. Adjust cooking time based on thickness and personal preference.

Q2: How long should I marinate the steak?
For optimal flavor, marinate the steak for at least 2 hours, but ideally 8-12 hours. The longer marination time allows the citrus and spices to fully penetrate the meat.

Q3: Can I cook this on a stovetop instead of a grill?
Certainly. Use a cast-iron skillet or grill pan on high heat, and cook for the same duration as on the grill.

Q4: Can I make this recipe without sugar?
The dark brown sugar balances the acidity of the citrus and vinegar, but you can omit it if preferred. For a subtle sweetness, consider using honey as an alternative.

Tips for Making the Perfect Citrus-Marinated Flank Steak

1. Marinate for Maximum Flavor
   The longer the steak marinates, the better the flavors will develop. For the best results, marinate overnight, especially if using tougher cuts like flank or skirt steak.
2. Use High Heat for Searing
   High heat is key to achieving a beautiful, caramelized crust on the steak. Whether grilling or using a pan, ensure it’s hot before placing the steak on it.
3. Let the Steak Rest
   Allowing the steak to rest for 5-10 minutes after cooking ensures the juices are evenly distributed, resulting in a juicy, flavorful bite in each slice.
4. Slice Against the Grain
   Flank and skirt steaks have long muscle fibers that can be chewy if not sliced correctly. Cutting against the grain shortens the fibers, making the meat more tender.
5. Experiment with Different Accompaniments
   Serve the steak with a variety of sides such as grilled veggies, mashed potatoes, or a fresh green salad to complement its flavors. This steak also pairs wonderfully with tortillas and salsa for a taco night.

Storage Tips

• Refrigeration: Store any leftover steak in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freeze the cooked steak for up to 2 months by wrapping it tightly in plastic wrap or foil, then placing it in a freezer-safe bag. Thaw overnight in the refrigerator before reheating.
• Reheating: Reheat leftover steak gently in a skillet over low heat, or in the microwave on low power, to avoid overcooking.

Conclusion

This Citrus-Marinated Grilled Flank Steak is a beautifully balanced dish that offers a refreshing burst of citrus paired with the savory depth of spices and garlic. The juicy and tender slices are perfect for a variety of serving options, from a main dish with classic sides to being the star in steak tacos or fajitas. It’s simple to prepare, making it ideal for a weeknight dinner or weekend barbecue. Serve this steak for family gatherings, enjoy with friends, or savor on your own – it’s guaranteed to please every palate! Enjoy each zesty, smoky bite!