CHIPOTLE LIME FLANK STEAK! One of our most favorite ways to enjoy flank steak is with this marinade! Our smokey spice rub is a perfect combination with the lime juice for an amazing zesty YET not too spicy flavor for grilled meat. It’s got the perfect bit of heat and tangy zest of lime.
Flank steak is one of those cuts that lends itself to a good long marinade, it get’s extra tender this way. So this CHIPOTLE LIME FLANK STEAK is so spectacular! It also allows all the flavors to penetrate the meat and soak in, which is a bonus for your taste buds! We typically ALWAYS let the flank steak marinade for at least 24 hours & since this is actually a pretty simple marinade you can have it bathing in the deliciousness in no time. Tuck it away in the fridge the night before and by dinner time the next day you’re all set!
We use this same method to marinate the chicken on our Whole30 Cafe Rio GRILLED CHICKEN SALAD. The smokey spice rub is also delicious as a dry rub for shrimp. Think shrimp tacos or shrimp salad with all the fixings. Either of those would be spectacular with our TOMATILLO DRESSING or TOMATILLO SALSA!
our favorite ingredients we like to use for this recipe:
other recipes we use our SMOKEY SPICE RUB with:
chipotle lime marinated flank steakCourse: low carb, Main Dish, Our Favorites!, Recipes, Whole30Cuisine: SouthwestDifficulty: Easy
tangy lime flavor with a touch of heat
2 flank steaks
½ cup smokey spice mix
2 cups fresh squeezed lime juice
½ cup avocado oil
handful of cilantro, roughly chopped (optional)
- Place flank steaks in a shallow non reactive pan or a 2 gallon zip lock bag, sprinkle spice mix on all sides of each steak. Massage spice mix into each steak with your hands in the dish or inside the bag.
- Pour juice on top of the steaks along with the avocado oil and cilantro if adding. Cover dish with plastic wrap or If using the bag, release as much air as possible, zip it shut and lay flat in the fridge (on a baking sheet in case of leakage) and let it marinate overnight. You can marinate it for less time, but shoot for at least a minimum of 4-6 hours.
- Once ready to grill, remove flank steaks from the refrigerator and allow them to come to room temperature for about 30 minutes. When ready to grill, remove the steaks from the marinade and place on the prepared grill. Discard marinade.
- We like to grill ours to about medium, but you choose the doneness you’d like! Once it comes off the grill, tent it with foil for about 10 minutes so it can rest and then slice into thin strips, squeeze a couple fresh limes up on top and you’re all set!
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