Southwest Marinated Flank Steak Recipe

 

Southwest Marinated Flank Steak Recipe is perfect for making taco bowls, fajitas, burritos, or just served thinly sliced.  I love to use this marinade recipe when I make my Flank Steak and Jazzy Pinto Beans Taco Bowl dinner.  Leftovers are also great in sandwiches.

I recommend marinating the steak overnight with the spicy chili and herbs for the beef to be nice and flavorful.  This is also a great steak recipe for summertime grilling.

This delicious Southwest Marinated Flank Steak recipe, comments, and photos were shared with me by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.

 

Southwest Flank Steak Marinade

Southwest Marinated Flank Steak Recipe:
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Course: Main Course
Cuisine: Southwest
Keyword: Southwest Marinated Flank Steak Recipe
Servings: 2 to 3 servings
Ingredients
  • 2 to 2 1/2 pound flank steak
  • 1/8 cup (2 tablespoons) olive oil, extra-virgin
  • 1/2 cup soy sauce
  • 1/3 cup apple cider vinegar
  • 1 1/2 teaspoons Mexican oregano, crushed between your palms
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon Ancho chile powder
  • 1 teaspoon black pepper, freshly-ground
  • 1 teaspoon salt
  • 1 teaspoon powdered cumin seed
  • Juice from 2 limes
  • 4 to 5 cloves garlic, minced
Instructions
  1. In a medium-size bowl, combine all the above ingredients; whisking to blend.

  2. Place flank steak in a 9-x 12-inch dish or a large zip-lock plastic bag; cover with the prepared marinade.  Cover, refrigerate, and let marinate overnight or at least 8 to 10 hours, turning several times.

  3. When ready to cook, remove from refrigerator 30 minutes prior to grilling.  Prepare and preheat your grill for cooking.  Grill the marinated steak 5 to 7 minutes per side, is medium rare or until the internal temperature reaches desired temperature on your meat thermometer (see below).  NOTE: This steak is best cooked rare to medium rare.  If overcooked, the meat can by dry and chewy.

  4.  Rare - 120F

  5. Medium Rare - 125F 

  6. Medium - 130F

  7. Remove from heat and let steak rest 5 minutes before slicing.  With a sharp knife, slice steak thinly against (diagonal) the grain.

    Southwest marinated flank steak

 

Thermapen Internal Temperature Cooking ChartI get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world.  I only endorse a few products, on my web site, that I like and use regularly.

You can learn more or buy yours at: Super-Fast Thermapen Thermometer.

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