Name: Oven Broiled Mexican Flank Steak
Prep time: 5 min
Cook time: 10 min
Total time: 315 min
Ingredients: 1 1/2 pounds flank steak; 1/2 cup olive oil; 3 tablespoons soy sauce; 1/2 cup cilantro; 1 large jalapeno pepper (ribs, seeds and core removed); 1/3 cup fresh lime juice; 2-3 large slices red onion; 4-5 garlic cloves; 6 ounce can chipotle peppers in adobe sauce; 2 tablespoons red wine vinegar; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon smoked paprika; 1 teaspoon salt; 1/2 teaspoon cumin; 1/2 teaspoon black pepper

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Marinated in Mexican flavors, this Oven Broiled Mexican Flank Steak stays juicy and tender from oven to table and is a family favorite fast dinner ready to serve in 15 minutes or less.

Oven Broiled Mexican Flank Steak is an easy, fast dinner idea that gets served up at least once a week in my house and when it comes to making tender flank steak, it’s all about the marinade. When you add authentic Mexican flavors to a steak marinade … well … now you have a spicy, juicy steak flavored to perfection and ready to serve on a taco, a burrito, a salad or over rice.

Grilled and oven broiled flank steak are favorites of mine which is no surprise since I’ve shared with you my favorite marinated flank steak recipes Cherry Habanero BBQ Flank Steak, Soy Marinated Broiled Flank Steak and BBQ Flank Steak with Blackberry Chipotle Sauce.

By adding in amazing Mexican flavors like citrus, spices and chipotle peppers to this marinade, the meat is super flavorful perfect for broiling in the oven to char the outside while still leaving the meat pink on the inside.

WHY THIS MEXICAN FLANK STEAK IS THE BEST!

Let me tell you why you need this Oven Broiled Mexican Flank Steak in your life:

It takes no time to whip up this marinade and get your meat in the refrigerator. All that’s left to do is cook it!
This Mexican steak marinade is made with ingredients you probably already have on hand.
All you need to make this magic happen is an oven broiler. No grill, no charcoal, no accidentally setting your pool deck on fire …
This Mexican steak recipe is perfect to use with tacos, burritos, on a steak salad, served over rice.. the possibilities are endless!
Have I mentioned the salsa yet? This easy Mexican steak recipe is served up with a side of pineapple salsa… whaaaaaat?

To make this Mexican flank steak recipe, you will need:

Flank or skirt steak
Olive oil
Fresh squeezed lime juice
Red wine vinegar
Soy sauce
Garlic
Spices
Chipotle peppers in Adobe sauce
Red onion
Jalapeno pepper
Cilantro

HOW TO MAKE BROILED MEXICAN FLANK STEAK

Start by adding all of the ingredients except your steak to a food processor and blend to combine. Pour your Mexican marinade into a large zip top bag or container with your flank steak.

Push out any extra air then seal the zip top bag tightly, squish the marinade around the meat to make sure it is all covered and then park your steak in your refrigerator for anywhere from 5 hours to 12 hours to marinate.

Once your Mexican flank steak has marinated, remove the bag from the fridge and let sit on the counter while you prepare your Pineapple Salsa, sauce and rice.

To re-purpose your marinade into a serving sauce, start by pouring your remaining marinade into a small saucepan and heating over medium high heat, stirring often and watching that it doesn’t burn. Bring to a rolling boil and once the marinade has reached a boil, remove from the heat and allow to cool.

Next, prepare your Pineapple salsa as instructed HERE. Add in a few slices of chopped red pepper and avocado to add even more flavor and color to your dish and prepare your white or yellow rice following the package instructions.

To cook your Mexican flank steak, heat you oven to Broil and once heated, line a baking sheet with foil and spray non-stick cooking spray. Add you steak to a baking pan and move your oven rack to 6 inches below the broiler.

Broil your marinated steak for 4-5 minutes on one side, flip and broil for another 4-5 minutes on the second side, depending on how done you like your steak. Remove from the oven, transfer to a plate and cover with foil and let sit for 5-10 minutes before slicing against the grain in thin slices.

PRO TIPS FOR PERFECT BROILED FLANK STEAK

Don’t let your meat marinate more than 12 hours. The lime in the marinade will start to break down the meat too much without adding any additional flavor.
Nervous about re-purposing your marinade for additional dipping sauce? Hold back 1/2 a cup or so of your marinade before adding your meat to it to use later.
If you still are unsure about re-purposing the used meat marinade for sauce, this is an approved suggestion according to the USDA’s food safety guidelines.
Be sure to let your meat rest for at least 5 minutes before slicing it against the grain.
If you are someone who doesn’t like cilantro, simply leave it out.
Cooking time is an estimate and depends on the thickness of your meat and how well you like it cooked. Use a meat thermometer for accuracy.
When preparing your Pineapple salsa, add in a few slices of chopped red pepper to add even more flavor and color to your dish
Don’t want to use an oven broiler? Heat a large skillet (preferably cast iron) over high heat on your stove top and cook meat for about 5-6 minutes per side.

WHAT IS THE DIFFERENCE BETWEEN FLANK STEAK AND SKIRT STEAK?

When it comes to skirt steak or flank steak, the two cuts of meat are very similar and can be used interchangeably. Flank steak is a bit more lean than skirt steak and has a strong meaty flavor. Skirt steak also has an intense flavor but has more tough fibers than flank steak does. Both are tasty and both do best when marinated.

HOW DO I CUT MEAT AGAINST THE GRAIN?

When a recipes says to cut meat against the grain, it means to slice the meat perpendicular to the natural lines running through your meat. In flank steak or skirt steak, it’s quite easy to see the grain running through the meat. They look like lines in the meat. Don’t cut with these lines, always cut across them them. If you cut across the lines, you will have tons of natural breaking points in the meat which keeps the steak pieces from being tough.

HOW LONG DO YOU COOK STEAK?

Remember, using your kitchen thermometer is a much better way to serve up a perfectly cooked steak than watching your clock. Cooking times are just estimates so here is some guidance when it comes to cooking temperatures for your flank steak.

Medium Rare – 130 to 135 degrees F – center is very pink, slightly brown toward the exterior portion and slightly hot to the touch
Medium – 140 to 145 degrees F – center is light pink, outer portion is brown and hot throughout
Medium Well – 150 to 155 degrees F – mostly gray-brown throughout with a hint of pink in the center

WHAT SHOULD I SERVE WITH MEXICAN FLANK STEAK?

Mexican flank steak can be served up endless ways like in tacos, street tacos, salads and burritos but I think my favorite way of serving it is on it’s own with some delicious Mexican sides like these:

Enjoy!

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