Grilled Cuban Flank Steak Recipe
Grilled Cuban flank steak is a tasty citrus-marinated steak dinner made with Cuban flavors (olive oil, lime, orange, garlic, and cumin). The citrus and soy sauce bring brightness and umami flavor, while the ground cumin and dried oregano round everything out.
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I like to keep this recipe in my dinner rotation during grilling season because of the marinade. When I can’t find flank steak, I will try skirt steak, tri-tip, or even chicken because they all taste delicious with this marinade. So grab what you have in your freezer or what’s on sale and make this recipe.
Recipe Highlights
- Versatile: Swap the protein or add vegetables and you’ve got a completely different dinner.
- Fast: 10 minutes of prep, an hour in the marinade, and 16 minutes of cooking.
Ingredient Notes
- Flank steak – Any lean cut of beef works
- Orange juice + Lime Juice – Fresh is best for both, but bottled works in a pinch.
- Soy sauce – Use tamari or coconut aminos for a gluten-free version.
How to Make Grilled Cuban Flank Steak
- Squeeze the citrus and mix the Cuban flank steak marinade in a bowl or zip-top bag.
- Add the steak, cover, and refrigerate at least 1 hour.
- Pat the steak dry, bring to room temperature, and grill it over medium-high heat, 5 to 8 minutes per side (oil the grates first so it doesn’t stick), until the internal temperature reaches medium, 145°F. An instant-read meat thermometer is great for this.
- Let it rest for a few minutes, then slice thin against the grain.
Tips
- Before cooking, it’s best to bring the steak to room temperature. This will help to ensure that the steak cooks more evenly.
- Slice the cooked steak into thin slices across the grain for the best results.
Make it Your Way
Change the protein, the vegetables on the side, or the flavor add-ins in the marinade, and you’ve got a different dinner using the same method.
- Protein: Swap flank for chicken thighs, pork tenderloin, pork chops, or whatever you are in the mood for – keep in mind you may need to adjust the grilling time.
- Vegetables: Throw peppers, onions, broccoli, cauliflower, or zucchini on the grill alongside the steak. They may take less time to cook, I add them when I flip the meat.
- Sauce/Flavor: Add red pepper flakes or hot sauce for heat, chopped pineapple or mango for something tropical, or a splash of red wine vinegar for more tang.
- Finish: Fresh oregano or cilantro and a squeeze of lime right before serving.
Serving Suggestions
Store leftover steak in an airtight container in the fridge for up to 5 days. Lefotvers taste great cold over a salad for lunch or sliced into thin slices and use it in sandwiches, wraps, or quesadillas.
How to Store Leftover Cuban Flank Steak
Store leftover steak in an airtight container in the fridge for up to 5 days. Leftovers taste great cold over a salad for lunch or sliced into thin slices and used in sandwiches, wraps, or quesadillas.
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Grilled Cuban Flank Steak Recipe
Equipment
Ingredients
- 1 pound Flank steak
- 2 tablespoons Lime juice
- 1/2 teaspoon Lime zest
- 1/4 cup Orange juice
- 1/2 teaspoon Orange zest
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1/2 teaspoon Oregano (dried)
- 1/2 teaspoon Ground cumin
- 1 tablespoon Soy sauce
Instructions
- Prepare the ingredients: Squeeze the juice from the lime and orange and grate the zest.
- Mix the marinade ingredients ( 2 tablespoons Lime juice, 1/2 teaspoon Lime zest, 1/4 cup Orange juice, 1/2 teaspoon Orange zest, 2 tablespoons Olive oil, 1 teaspoon Garlic powder, 1/2 teaspoon Oregano, 1/2 teaspoon Ground cumin and 1 tablespoon Soy sauce) together in an oblong glass or ceramic bowl
- Place the flank steak into the bowl with the marinade, cover and refrigerate for at least one hour.
- Preheat the grill to medium-high heat. Once the grill is hot add the flank steak to the grill. Cook for approximately 5 to 8 minutes on each side until the internal temperature reaches at least 145 degrees f.
Notes
Leftover flank steak suggestions: Salads, sandwiches, wraps, quesadillas or fajitas. See the article above for recipe tips, suggestions and more!
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
Grilled Flank Steak FAQs
Yes. Sear it in a large cast-iron skillet or grill pan, well heated before the steak goes in, to get a good crust.
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This was so good! I let the steak marinate all day. It was flavorful and tender. I used leftover steak on a salad which everyone loved.
Thank you Marci! I am so glad you enjoyed it!