Chili-Lime Flank Steak Salad
When I was pregnant with David, Justin lived in Erie, Pennsylvania for work. So my second and third trimester were primarily spent alone, but he was able to travel home most weekends!
I was still working behind the chair, and had family down to visit, AND I was anticipating the arrival of my first child, so the time flew.
My biggest craving, besides apples, during my pregnancy with David was steak and potatoes. I could not get enough steak or baked potatoes.
So a few times a week, I would fire up the grill, cook myself a steak, and bake a single potato in the oven. It was delicious!
I’m still a steak lover, and more recently I’ve tried my hand at flank steak. The first one I made was perfect. It was the perfect amount of pink and tasted so good. I’m actually not really sure how that happened because I typically don’t have success the first time around with something.
Since then, I’ve tried a few different flavors, but I always crave this Chili-Lime flank steak. I love mexican flavors, so this pairs incredibly well with my all-time favorite Taco Salad from The Pioneer Woman.
I really prefer the flank to be more pink in the middle than what these photos show; I accidentally overcooked this one just a bit. Flank can be tough, so keeping it in the “medium” range of doneness is really ideal.
I found the recipe in Food Network Magazine, and only left out one ingredient.
A few tips for grilling flank steak:
- Don’t overcook it, or it will become tough. Follow the timing as closely as you can.
- Make sure the grill is hot when you put the steak on, and if you need to turn it down a bit you can, but the goal is medium/high heat.
Before you start, make sure the flank steak has been out of the fridge for about 30 minutes. You can either do this prior to the rub, or–more ideally–create the rub and let the flank sit at room temperature with the rub applied!
1 tbsp chili powder
1 tbsp brown sugar
2 tsp fresh thyme, chopped
1 tsp ground cumin
- Grate the zest of 1 lime, then cut in half and set aside.
- Mix the zest, thyme, brown sugar, chili powder, and cumin in a small bowl.
- Squeeze the lime over flank, than add the rub by pressing it into the flank with your fingers or the back of a spoon. Repeat on both sides.
- Grill on medium/high heat for 8 minutes, then turn and grill for another 6-8 minutes.
- Let rest for 10 minutes before slicing, against the grain, and season with salt and a bit of pepper.
I shred hot habenero cheese over the salad and it gives it the nicest kick! The lime-infused steak tastes so good on the salad, and it’s the perfect mix of Mexican flavors. If you end up trying it, let me know how you like it!