Combine the lime juice, soy sauce, green onions, ginger and red pepper flakes in a resealable plastic bag.
Lightly score steak in a cross-hatch manner on both sides.
Add the steak to a Ziplock bag and press out all the air and seal. Place the bag in a dish to protect against leakage. Marinate for at least 30 minutes or overnight in the refrigerator.
Heat an outdoor grill, contact grill, or indoor grill pan to medium high. Lightly oil pan or grill grates.
Remove the steak from the marinade and let the excess marinade drip off. Pat dry with a paper towel. Season to taste with salt and pepper. Place the steak on the grill; cover and cook, turning once until the meat has reached the desired doneness, 6-8 minutes (depending on thickness of steak) for medium rare. Let the steak rest for 10 minutes before slicing thin across the grain. Serve with Cuban Style Black Beans and Rice if desired. Enjoy!
Notes
Tip: For rare, temperature should be 120°F to 125°F, around three minutes per side; medium rare is 135°F, three to four minutes per side; medium, 140°F, four to five minutes per side; medium well, 150°F, five to six minutes per side; and well-done, 160°F to 175°F, six to seven minutes per side.
Nutrition
Nutrition Facts
Grilled Lime-Marinated Flat Iron Steak
Amount per Serving
Calories
154
% Daily Value*
Fat
8
g
12
%
Saturated Fat
3
g
19
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
50
mg
17
%
Sodium
734
mg
32
%
Potassium
338
mg
10
%
Carbohydrates
5
g
2
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
16
g
32
%
Vitamin A
192
IU
4
%
Vitamin C
10
mg
12
%
Calcium
18
mg
2
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Cinco de Mayo, flat iron steak, grill, lime