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.
- 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
In a medium-size bowl, combine all the above ingredients; whisking to blend.
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.
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.
Rare - 120F
Medium Rare - 125F
Medium - 130F
Remove from heat and let steak rest 5 minutes before slicing. With a sharp knife, slice steak thinly against (diagonal) the grain.
I 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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