I can never resist this chipotle lime flank steak, with smoky heat, bright citrus, and a juicy grilled finish in every slice. It is bold, saucy, and made to steal the whole table.
I’m obsessed with this Chipotle Lime Grilled Flank Steak because it hits hard in all the right ways. Smoky, tangy, spicy, and just sweet enough to keep me going back for another slice.
The chipotle peppers in adobo bring that deep, messy heat I crave, while fresh lime juice cuts through with a sharp little punch. And the char?
Ridiculous. I love how every bite tastes bold without being fussy, like something I’d happily eat straight off the cutting board before it ever hits a plate.
But honestly, that’s half the fun. Big flavor.
Zero boring steak energy.
Ingredients
- Flank steak is lean, beefy, and cooks fast, so dinner doesn’t drag.
- Chipotle peppers bring smoky heat that feels bold without being fancy.
- Adobo sauce adds that saucy, tangy depth you’ll want on every bite.
- Fresh lime juice keeps things bright and cuts through the richness.
- Lime zest gives a sharper citrus pop, like the lime got louder.
- Cilantro makes it taste fresh, herby, and a little taco-night-ish.
- Garlic brings the savory backbone, because bland steak is just sad.
- Olive oil helps the marinade cling and keeps things juicy.
- Honey balances the heat, Plus it helps with those tasty grilled edges.
- Cumin adds warm, earthy flavor that makes everything feel grounded.
- Smoked paprika doubles down on the grill vibes, even before grilling.
- Kosher salt wakes up the beef and makes the marinade actually work.
- Black pepper adds a little bite, but it doesn’t steal the show.
- Basically, extra lime and cilantro make serving feel fresh and easy.
Ingredient Quantities
- 1 1/2 to 2 pounds flank steak
- 2 to 3 canned chipotle peppers in adobo, chopped, plus 1 tablespoon adobo sauce
- 1/4 cup fresh lime juice (about 2 limes)
- 1 teaspoon lime zest
- 1/2 cup fresh cilantro leaves, packed
- 3 cloves garlic, smashed
- 2 tablespoons olive oil
- 1 to 2 tablespoons honey
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 to 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- Optional: extra lime wedges and chopped cilantro for serving
How to Make this
1. In a blender or food processor combine chopped chipotle peppers, 1 tablespoon adobo sauce, lime juice, lime zest, cilantro, smashed garlic, olive oil, honey, cumin, smoked paprika, kosher salt, and black pepper; puree until smooth.
2. Place flank steak in a large resealable bag or shallow dish and pour in the marinade, massaging to coat both sides thoroughly.
3. Seal the bag or cover the dish and refrigerate at least 2 hours and up to 8 hours for best flavor infusion.
4. Remove the steak from the refrigerator 30 minutes before grilling to come closer to room temperature; discard excess marinade.
5. Preheat a gas or charcoal grill to high heat, about 450 to 500 F, and oil the grates lightly.
6. Grill the flank steak 4 to 6 minutes per side for medium rare, flipping once, or until an instant read thermometer registers 130 to 135 F for medium rare; adjust time for desired doneness.
7. Transfer the steak to a cutting board and tent loosely with foil; rest 8 to 10 minutes to retain juices.
8. Slice the steak thinly against the grain into bite size strips for serving.
9. Serve with optional extra lime wedges and chopped cilantro, and spoon any pan juices over the sliced steak.
Equipment Needed
1. Blender or food processor
2. Large resealable bag or shallow dish
3. Measuring cups and measuring spoons
4. Chef’s knife
5. Cutting board
6. Instant read thermometer
7. Long handled grill tongs
8. Aluminum foil and a serving fork or spoon
FAQ
Chipotle Lime Grilled Flank Steak Recipe Substitutions and Variations
- Chipotle peppers in adobo: use 1 to 1 1/2 teaspoons chipotle powder plus 1 tablespoon tomato paste, or 2 teaspoons smoked paprika plus 1 teaspoon cayenne for heat
- Fresh lime juice and zest: substitute equal parts fresh lemon juice and lemon zest, or 3 tablespoons rice vinegar plus 1 teaspoon lime or lemon zest for brightness
- Fresh cilantro: swap with packed flat-leaf parsley for a milder herb note, or use fresh basil for a sweeter, aromatic twist
- Flank steak: use skirt steak or hanger steak for similar texture and grill results, or a lean sirloin tip roast thinly sliced across the grain
Pro Tips
1) Pat the steak dry with paper towels right before it hits the grill. Removing surface moisture gives you a better sear and those flavorful browned bits.
2) Don’t overmarinate. Two to eight hours is enough for flank steak to absorb the chipotle and lime without breaking down into mushy texture. If you need to prep earlier, keep it closer to the 2 to 4 hour mark.
3) Bring the steak to near room temperature for about 30 minutes before cooking and cook over high heat for a quick sear. This helps develop a crust while keeping the interior tender.
4) Use an instant read thermometer and aim for 130 to 135 F for medium rare. Remember carryover cooking during the 8 to 10 minute rest will raise the temperature a few degrees.
5) Always slice thinly against the grain. Cut at a slight angle into bite size strips, and finish with a squeeze of lime and fresh cilantro to brighten the smoky, spicy flavors.
Chipotle Lime Grilled Flank Steak Recipe
I can never resist this chipotle lime flank steak, with smoky heat, bright citrus, and a juicy grilled finish in every slice. It is bold, saucy, and made to steal the whole table.
4
servings
420
kcal
Equipment: 1. Blender or food processor
2. Large resealable bag or shallow dish
3. Measuring cups and measuring spoons
4. Chef’s knife
5. Cutting board
6. Instant read thermometer
7. Long handled grill tongs
8. Aluminum foil and a serving fork or spoon
Ingredients
-
1 1/2 to 2 pounds flank steak
-
2 to 3 canned chipotle peppers in adobo, chopped, plus 1 tablespoon adobo sauce
-
1/4 cup fresh lime juice (about 2 limes)
-
1 teaspoon lime zest
-
1/2 cup fresh cilantro leaves, packed
-
3 cloves garlic, smashed
-
2 tablespoons olive oil
-
1 to 2 tablespoons honey
-
1 teaspoon ground cumin
-
1 teaspoon smoked paprika
-
1 to 1 1/2 teaspoons kosher salt
-
1/2 teaspoon freshly ground black pepper
-
Optional: extra lime wedges and chopped cilantro for serving
Directions
- In a blender or food processor combine chopped chipotle peppers, 1 tablespoon adobo sauce, lime juice, lime zest, cilantro, smashed garlic, olive oil, honey, cumin, smoked paprika, kosher salt, and black pepper; puree until smooth.
- Place flank steak in a large resealable bag or shallow dish and pour in the marinade, massaging to coat both sides thoroughly.
- Seal the bag or cover the dish and refrigerate at least 2 hours and up to 8 hours for best flavor infusion.
- Remove the steak from the refrigerator 30 minutes before grilling to come closer to room temperature; discard excess marinade.
- Preheat a gas or charcoal grill to high heat, about 450 to 500 F, and oil the grates lightly.
- Grill the flank steak 4 to 6 minutes per side for medium rare, flipping once, or until an instant read thermometer registers 130 to 135 F for medium rare; adjust time for desired doneness.
- Transfer the steak to a cutting board and tent loosely with foil; rest 8 to 10 minutes to retain juices.
- Slice the steak thinly against the grain into bite size strips for serving.
- Serve with optional extra lime wedges and chopped cilantro, and spoon any pan juices over the sliced steak.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 180g
- Total number of serves: 4
- Calories: 420kcal
- Fat: 26g
- Saturated Fat: 7g
- Trans Fat: 0.2g
- Polyunsaturated: 2.5g
- Monounsaturated: 16.3g
- Cholesterol: 120mg
- Sodium: 740mg
- Potassium: 650mg
- Carbohydrates: 9g
- Fiber: 1.5g
- Sugar: 8g
- Protein: 36g
- Vitamin A: 400IU
- Vitamin C: 10mg
- Calcium: 30mg
- Iron: 4.5mg
