Flank steak with chili and lime

Votes: 1

Time: 1 hour 10 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 256, total fat 13 G., saturated fats 5 G., proteins 29 G., carbohydrates 5 G., fiber 1 G., cholesterol 90 mg, sodium 350 mg, sugar 3 G.

Flank steak, cut from the belly, is a leaner cut that will become more tender with a brief marinade. Lime juice makes an excellent marinade. Its acids not only tenderize the meat but also impart a stunning flavor. The steak is rubbed with lime juice and a spice blend that includes chili powder, brown sugar, thyme, cumin, and chipotle pepper. The latter imparts a subtle smoky flavor, perfect for grilling on an electric grill. Grill the steak to your desired doneness, slice thinly, and enjoy the combination of rich beef flavor, chili pepper, and sparkling lime.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 flank steak weighing 0.7-0.9 kg.
1 lime + wedges for serving
1 tbsp chipotle powder + 1 tsp
1 tbsp. l. brown sugar
2 tsp chopped fresh thyme
1 tsp ground cumin
Vegetable oil for grilling

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Cooking the dish according to the recipe:

Grate the zest of 1 lime, then cut it in half. In a small bowl, combine the zest with chipotle chili powder, brown sugar, thyme, cumin, 1/2 teaspoon salt, and a small amount of ground black pepper. Squeeze the zested lime halves over the steak and rub the juice into the meat.

Chipotle chili seasoning.
This seasoning is added to dishes to impart the signature flavor of Tex-Mex cuisine. It's suitable for rubbing on meat without overpowering its distinct flavor..

1/2 tbsp smoked, dried and crushed chipotle peppers
1 tbsp. l. smoked paprika
1 teaspoon cumin
1 teaspoon garlic powder
1 tsp oregano
1 teaspoon ground coriander

Mix all the spices in a separate bowl. Yield: 90 g.
Rub the steak on both sides with the spice mixture. Let it sit at room temperature for 30 minutes.

Meanwhile, preheat the grill to medium-high heat. Grease the grates with vegetable oil. Grill the steak until well-browned, about 8 minutes.
Turn over and cook until a thermometer inserted into the side of the steak registers 135°F to 140°F (55°C to 60°C), another 5 to 7 minutes for medium-rare (the thinner edges of the steak will be more done).
Transfer to a cutting board and let rest for 10 minutes. Season with salt and slice thinly against the grain. Serve with lime wedges.