Citrus Marinated Flank Steak: Prepare to embark on a culinary journey that will tantalize your taste buds and leave you craving more! Imagine sinking your teeth into a perfectly grilled flank steak, bursting with the bright, zesty flavors of citrus. This isn't just a meal; it's an experience.

Marinating meat in citrus juices is a technique that dates back centuries, used in various cultures to tenderize and infuse meats with vibrant flavors. From the sun-drenched shores of Latin America to the Mediterranean coast, citrus marinades have been a staple, passed down through generations. The acid in the citrus not only tenderizes the steak but also creates a symphony of flavors that dance on your palate.

What makes this Citrus Marinated Flank Steak so irresistible? It's the perfect balance of savory and tangy, the tender texture of the steak, and the ease of preparation. People adore this dish because it's incredibly versatile – perfect for a casual weeknight dinner or an impressive centerpiece for a weekend barbecue. The bright citrus notes cut through the richness of the beef, creating a harmonious and unforgettable flavor profile. Plus, the marinade does most of the work, leaving you with more time to enjoy the company of your loved ones. Get ready to elevate your grilling game with this simple yet sophisticated recipe!

Ingredients:

For the Marinade:

1/2 cup fresh orange juice (about 2 oranges)
1/4 cup fresh lime juice (about 3 limes)
1/4 cup fresh lemon juice (about 1 lemon)
1/4 cup olive oil
4 cloves garlic, minced
2 tablespoons soy sauce (low sodium preferred)
1 tablespoon Worcestershire sauce
1 tablespoon honey or maple syrup
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon red pepper flakes (optional, for heat)
1/2 teaspoon black pepper, freshly ground
1/2 teaspoon salt, or to taste
1/4 cup chopped cilantro (optional)

For the Steak:

1 (2-2.5 pound) flank steak
Olive oil (for searing)
Salt and pepper (for seasoning after cooking)

Optional Garnishes:

Fresh cilantro, chopped
Lime wedges
Avocado slices
Pico de gallo

Preparing the Citrus Marinade

Okay, let's get started with the most important part – the marinade! This is where all the magic happens, infusing the flank steak with incredible citrusy, savory flavors. Trust me, the longer you marinate it, the better it will be!

Juice the Citrus: First, juice your oranges, limes, and lemon. You want to get about 1/2 cup of orange juice, 1/4 cup of lime juice, and 1/4 cup of lemon juice. Freshly squeezed juice is always best for the brightest flavor, but if you're short on time, you can use bottled juice. Just make sure it's 100% juice and doesn't have any added sugar.
Mince the Garlic: Mince the garlic cloves as finely as you can. You can use a garlic press if you have one, or just chop them with a knife. The smaller the pieces, the more flavor they'll release into the marinade.
Combine the Ingredients: In a medium-sized bowl or a large zip-top bag, whisk together the orange juice, lime juice, lemon juice, olive oil, minced garlic, soy sauce, Worcestershire sauce, honey (or maple syrup), smoked paprika, cumin, chili powder (if using), red pepper flakes (if using), black pepper, salt, and chopped cilantro (if using). Make sure everything is well combined. The honey or maple syrup helps to balance the acidity of the citrus and adds a touch of sweetness.
Taste and Adjust: Give the marinade a taste and adjust the seasonings as needed. If you want it spicier, add more red pepper flakes. If you want it sweeter, add a little more honey or maple syrup. If it's too acidic, add a pinch of sugar. Remember, you're looking for a balance of sweet, sour, salty, and savory.

Marinating the Flank Steak

Now that the marinade is ready, it's time to get that flank steak soaking up all those delicious flavors. This is a crucial step, so don't rush it!

Prepare the Steak: Place the flank steak in a large zip-top bag or a shallow dish. If using a dish, make sure it's large enough to hold the steak and the marinade.
Pour the Marinade: Pour the citrus marinade over the flank steak, making sure it's evenly coated. If using a zip-top bag, squeeze out any excess air and seal the bag tightly. If using a dish, cover it with plastic wrap.
Marinate in the Refrigerator: Place the steak in the refrigerator and let it marinate for at least 4 hours, or preferably overnight (up to 24 hours). The longer it marinates, the more flavorful and tender it will become. Turn the steak occasionally to ensure it marinates evenly. I usually flip it every 4-6 hours.

Cooking the Flank Steak

Alright, the steak has been marinating, and you're probably getting hungry! Now it's time to cook it to perfection. I'm going to walk you through grilling and pan-searing, so you can choose your preferred method.

Grilling Instructions

Preheat the Grill: Preheat your grill to medium-high heat (about 400-450°F). Make sure the grates are clean and lightly oiled to prevent the steak from sticking.
Remove from Marinade: Remove the flank steak from the marinade and discard the marinade. Pat the steak dry with paper towels. This will help it get a nice sear.
Grill the Steak: Place the flank steak on the preheated grill and cook for 4-6 minutes per side for medium-rare, or longer depending on your desired level of doneness. Use a meat thermometer to check the internal temperature. For medium-rare, you're looking for 130-135°F. For medium, it's 135-145°F, and for medium-well, it's 145-155°F.
Rest the Steak: Remove the steak from the grill and place it on a cutting board. Tent it loosely with foil and let it rest for at least 10 minutes before slicing. This allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful result.

Pan-Searing Instructions

Prepare the Pan: Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add about 1-2 tablespoons of olive oil to the pan and let it heat up until it's shimmering.
Remove from Marinade: Remove the flank steak from the marinade and discard the marinade. Pat the steak dry with paper towels. This is crucial for getting a good sear.
Sear the Steak: Carefully place the flank steak in the hot pan and sear for 4-6 minutes per side for medium-rare, or longer depending on your desired level of doneness. Avoid overcrowding the pan, as this will lower the temperature and prevent the steak from searing properly. If your steak is too large for your pan, you may need to cut it in half and sear it in batches.
Check the Temperature: Use a meat thermometer to check the internal temperature of the steak. For medium-rare, you're looking for 130-135°F. For medium, it's 135-145°F, and for medium-well, it's 145-155°F.
Rest the Steak: Remove the steak from the pan and place it on a cutting board. Tent it loosely with foil and let it rest for at least 10 minutes before slicing. This is essential for a juicy and tender steak.

Slicing and Serving

You've cooked the steak perfectly, now it's time for the final touch – slicing and serving! This is where you can really make the presentation shine.

Slice Against the Grain: This is the most important step! Flank steak has very distinct muscle fibers, and if you slice it with the grain, it will be tough and chewy. To slice against the grain, look for the direction of the muscle fibers and cut perpendicular to them. This will shorten the fibers and make the steak much more tender.
Thin Slices: Slice the steak into thin slices, about 1/4 inch thick. This will further enhance the tenderness and make it easier to eat.
Season and Serve: Arrange the sliced steak on a platter and season with a sprinkle of salt and freshly ground black pepper. Garnish with fresh cilantro, lime wedges, avocado slices, or pico de gallo, if desired.
Serving Suggestions: This citrus marinated flank steak is incredibly versatile and can be served in a variety of ways. Here are a few ideas:
- Tacos or Fajitas: Serve the sliced steak in warm tortillas with your favorite toppings, such as salsa, guacamole, sour cream, and cheese.
- Salads: Add the sliced steak to a salad for a protein-packed and flavorful meal.
- Bowls: Create a delicious and healthy bowl with rice, beans, vegetables, and the sliced steak.
- Steak Sandwiches
  
  Conclusion:
  This Citrus Marinated Flank Steak recipe isn't just another steak dish; it's a flavor explosion waiting to happen, and trust me, you absolutely need to try it. The bright, zesty marinade tenderizes the flank steak beautifully, infusing it with a vibrant citrusy tang that perfectly complements the rich, beefy flavor. It’s a guaranteed crowd-pleaser, whether you're grilling for a summer barbecue or looking for a delicious and relatively quick weeknight dinner. But why is this particular recipe a must-try? It's all about the balance. The combination of orange, lime, and lemon juices, along with the garlic, herbs, and a touch of sweetness, creates a marinade that's both complex and incredibly easy to make. You don't need to be a seasoned chef to achieve restaurant-quality results. The simplicity of the preparation, coupled with the incredible depth of flavor, makes this recipe a winner in my book. Plus, flank steak is a relatively affordable cut of meat, making this a budget-friendly option for feeding a family or entertaining guests. Now, let's talk serving suggestions and variations! I personally love serving this Citrus Marinated Flank Steak sliced thinly against the grain, piled high on warm tortillas with all the fixings – think fresh cilantro, diced onions, a dollop of sour cream, and maybe a spicy salsa. It's fantastic as fajitas! Alternatively, you could serve it alongside a vibrant quinoa salad or a simple green salad with a light vinaigrette. For a heartier meal, pair it with roasted potatoes or grilled vegetables. Looking for variations? Feel free to experiment with different citrus fruits. Grapefruit juice adds a lovely bitterness, while tangerine juice brings a sweeter note. You can also adjust the level of spice by adding a pinch of red pepper flakes to the marinade. If you're not a fan of cilantro, parsley or even mint would work well. And for those who prefer a sweeter marinade, a touch of honey or maple syrup can be added. Don't be afraid to make it your own! Another great variation is to use the marinade for other cuts of meat, such as skirt steak or even chicken breasts. Just be sure to adjust the marinating time accordingly. Chicken breasts will only need a few hours, while tougher cuts like flank steak benefit from a longer soak. I truly believe that this Citrus Marinated Flank Steak recipe will become a staple in your kitchen. It's versatile, flavorful, and surprisingly easy to make. So, what are you waiting for? Grab your ingredients, fire up the grill (or your stovetop grill pan!), and get ready to experience a taste sensation. I'm so excited for you to try this recipe! Once you've made it, please come back and share your experience in the comments below. I'd love to hear what you thought, what variations you tried, and how you served it. Did you add any extra spices? Did you pair it with a particular side dish that you loved? Your feedback is invaluable and helps other readers discover new and exciting ways to enjoy this delicious dish. Happy cooking!
  
  Citrus Marinated Flank Steak: The Ultimate Guide to Flavorful Grilling
  Tender and flavorful flank steak marinated in a vibrant citrus blend of orange, lime, and lemon juices, infused with garlic, soy sauce, and spices. Perfect for grilling or pan-searing.
  Prep Time20 minutes
  Cook Time12 minutes
  Total Time272 minutes
  Category: Dinner
  Yield: 6-8 servings
  Save This Recipe
  Ingredients
  
  1/2 cup fresh orange juice (about 2 oranges)
  
  1/4 cup fresh lime juice (about 3 limes)
  
  1/4 cup fresh lemon juice (about 1 lemon)
  
  1/4 cup olive oil
  
  4 cloves garlic, minced
  
  2 tablespoons soy sauce (low sodium preferred)
  
  1 tablespoon Worcestershire sauce
  
  1 tablespoon honey or maple syrup
  
  1 teaspoon smoked paprika
  
  1 teaspoon ground cumin
  
  1/2 teaspoon chili powder
  
  1/4 teaspoon red pepper flakes (optional, for heat)
  
  1/2 teaspoon black pepper, freshly ground
  
  1/2 teaspoon salt, or to taste
  
  1/4 cup chopped cilantro (optional)
  
  1 (2-2.5 pound) flank steak
  
  Olive oil (for searing)
  
  Salt and pepper (for seasoning after cooking)
  
  Fresh cilantro, chopped
  
  Lime wedges
  
  Avocado slices
  
  Pico de gallo
  
  Instructions
  
  Prepare the Citrus Marinade: Juice oranges, limes, and lemon. Mince garlic. In a bowl or zip-top bag, whisk together orange juice, lime juice, lemon juice, olive oil, minced garlic, soy sauce, Worcestershire sauce, honey (or maple syrup), smoked paprika, cumin, chili powder (if using), red pepper flakes (if using), black pepper, salt, and chopped cilantro (if using). Taste and adjust seasonings as needed.
  
  Marinate the Flank Steak: Place flank steak in a zip-top bag or shallow dish. Pour marinade over steak, ensuring it's evenly coated. Marinate in the refrigerator for at least 4 hours, or preferably overnight (up to 24 hours), turning occasionally.
  
  Grilling Instructions:
  
  Preheat grill to medium-high heat (400-450°F).
  
  Remove steak from marinade and discard marinade. Pat steak dry with paper towels.
  
  Grill steak for 4-6 minutes per side for medium-rare (130-135°F), or longer depending on desired doneness.
  
  Rest steak on a cutting board, tented with foil, for at least 10 minutes before slicing.
  
  Pan-Searing Instructions:
  
  Heat a large cast-iron skillet over medium-high heat with 1-2 tablespoons olive oil.
  
  Remove steak from marinade and discard marinade. Pat steak dry with paper towels.
  
  Sear steak for 4-6 minutes per side for medium-rare (130-135°F), or longer depending on desired doneness.
  
  Rest steak on a cutting board, tented with foil, for at least 10 minutes before slicing.
  
  Slicing and Serving: Slice steak against the grain into thin slices (about 1/4 inch thick). Arrange on a platter and season with salt and pepper. Garnish with fresh cilantro, lime wedges, avocado slices, or pico de gallo, if desired. Serve in tacos, salads, bowls, or steak sandwiches.
  
  Notes
  
  Freshly squeezed citrus juice provides the best flavor.
  
  Marinating the steak longer results in a more flavorful and tender steak.
  
  Patting the steak dry before grilling or searing helps it develop a good crust.
  
  Resting the steak after cooking allows the juices to redistribute, resulting in a more tender and flavorful result.
  
  Slicing the steak against the grain is crucial for tenderness.

Citrus Marinated Flank Steak: The Ultimate Guide to Flavorful Grilling