We are not big red meat eaters in our house, but flank steak is the perfect cut to make. It’s thin, lean and can be really flavorful if you marinate it for 24 hours.
This recipe is super easy and makes for a fast weeknight dinner from the grill!
- 1 Flank Steak
- ½ tsp. Salt
- ½ tsp. Black Pepper
- ½ tsp. Paprika
- 3 Cloves Garlic, minced
- 1 Lime, juiced
- ½ Onion, sliced
- EVOO, enough to lightly coat the meat
The best way to get the most flavorful meat is by marinating it as long as you can. I marinated my meat for 24 hours.
First, I placed the meat in a container that has an airtight lid. Lightly drizzle the EVOO over the meat and rub in to ensure it is lightly coated. Then, season the meat with salt, pepper and paprika.
Next, sprinkle with the minced garlic, and squeeze the lime to get juice. I juice half a lime on each side of the meat. Lastly, I take the sliced onions and put some on the bottom of the container and on top of the meat. I then cover the meat and place it in the fridge to marinate overnight.
Once the meat is marinated and ready to be grilled, remove from the fridge 10 minutes before grill time.
Separate the onions from the meat before placing on the grill. By using a piece of foil, place that on the grill and add just the onions over the foil. This prevents the onions from falling through the grill grates and overcooking.
Once the grill is heated, place the meat on the grill and cook for 3-5 minutes per side, while the grill is adjusted to medium/high heat. The onions can stay on the grill as long as the meat cooks. This will allow them to heat up and begin to char.
After the meat and onions are finished cooking, remove from the grill. Allow the meat to sit and rest for five minutes before carving. This will allow the juices to stay in place.
Use a serrated knife to slice the meat, plate on a platter and top with the charred onions. The onions add crunchy flavor to the mouthwatering meat. Enjoy!