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Key West Flank Steak

flank steak

Prep time:

20 minutes

Cook time:

15 minutes

Difficulty level:


Flank steak is one of the more affordable steaks, perfect for groups or large families. This rendition of flank steak has hints from the Colombia and Key West and goes great with grilled or fried plantains. Add extra lime and onion slices for more flavor.


  • 1 large red onion, sliced
  • 1 cup minced fresh cilantro
  • 1/4 cup white wine vinegar
  • 1/4 cup Key lime juice
  • 3 tablespoons extra virgin olive oil, divided
  • 6 Key limes, halved
  • 1 beef flank steak (1 pound)
  • 1 teaspoon kosher salt
  • 1/8 teaspoon pepper


  1. In a small bowl, combine onion, cilantro, vinegar, lime juice and 2 tablespoons oil until blended.
  2. Pour 1 cup marinade into a large bowl or shallow dish.
  3. Add lime halves.
  4. Rub steak with remaining oil; sprinkle with salt and pepper.
  5. Add to bowl; turn to coat.
  6. Refrigerate 8 hours or overnight.
  7. Cover and refrigerate remaining marinade.
  8. Drain steak, discarding marinade and limes in bowl.
  9. Place reserved marinade in a food processor; process until chopped.
  10. Grill steak, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well; 145°), 6-8 minutes per side. Baste occasionally with reserved marinade.
  11. Let stand 10 minutes before thinly slicing steak across the grain.
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