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Kalyn's Kitchen

Grilled Cuban Flank Steak

Flank steak is delicious when it’s marinated in Cuban flavors and grilled, and this tasty Grilled Cuban Flank Steak is low-carb, Keto, low-glycemic, gluten-free, and can easily be Paleo or Whole 30 with the right ingredients. Use Grilling Recipes to find more recipes like this one.

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Grilled Cuban Flank Steak found on KalynsKitchen.com

In one of my previous lives, before I became a food blogger and a carb-conscious eater, I used to be president of my local teacher’s association, aka the teacher’s union. This was a demanding high-pressure job that I sometimes loved, sometimes hated, but one thing I did enjoy about the job was the chance to travel. I went all over the U.S., and it was in Miami Beach that I had my first experience with Cuban food.

I loved the way beef and pork were marinated in lime juice in the Cuban cuisine, so a few years ago I tried to re-create that flavor in this flank steak, and it was a winner with the folks I tried it out on! Grilled Cuban Flank Steak is one of my most-used ways to cook beef on the grill. If you’re grilling for a beef-loving Dad this weekend, I can promise this will be a hit!

Step-by-step collage for Grilled Cuban Flank Steak found on KalynsKitchen.com

You can’t read the price, but this lean flank steak I got at my local market was a bargain. If you’re making this for the South Beach Diet, remember the guideline to choose meat with less than 10% fat. Combine the fresh lime juice, olive oil, cumin, oregano, onion powder, garlic powder, soy sauce, Chipotle chile pepper (or hot sauce), and lime zest (if using.) Whisk together.

Put the steak in a Ziploc bag or plastic container with a tight-fitting lid, pour in marinade, and marinate in the refrigerator for 8 hours (or up to 24 hours.) When it’s time to cook, let meat come to room temperature while you oil the grill and preheat to medium high, then grill to desired temperature, 140-145 for medium rare or 155-160 for medium. (Flank steak is best when it’s not cooked above medium. I use an Instant Read Meat Thermometer (affiliate link) to check the temperature.)

When meat is done, let it rest for 5-minutes before you slice it. Cut meat into thin slices and serve with fresh lime pieces on the side to squeeze over the meat when you eat it. (I could have cut mine a little thinner but that didn’t stop us from devouring it!)

Grilled Cuban Flank Steak Recipe found on KalynsKitchen.com

Make it a Low-Carb Meal:

For a low-carb meal this would taste great with Bacon, Tomato, and Zucchini Salad with Feta or Grilled Zucchini Greek Salad.

More Recipes for Flank Steak:

Marinated Flank Steak ~ Kalyn’s Kitchen
Grilled Marinated Flank Steak ~ Simply Recipes
Pressure Cooker or Slow Cooker Low-Carb Flank Steak Tacos ~ Kalyn’s Kitchen
Grilled Flank Steak with Ponzu and Honey Glaze ~ The Perfect Pantry
Marinated Flank Steak ~ Sarah’s Cucina Bella

Grilled Cuban Flank Steak

Flank steak is delicious when it’s marinated in Cuban flavors and grilled!

Ingredients:

  • 1 large piece of flank steak (this recipes makes enough marinade for 3 pounds of meat)

Marinade Ingredients:

  • 1/3 cup fresh lime juice
  • 1/4 cup olive oil
  • 1 tsp. ground cumin
  • 1 tsp. dried oregano
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 T soy sauce (or coconut aminos for Paleo version)
  • 1/2 tsp. ground chipotle chile powder (or use your favorite hot sauce)
  • 2 tsp. lime zest (optional)

Directions:

  1. Combine marinade ingredients. Put flank steak into a ziploc bag and pour marinade in, seal bag, and marinate all day in refrigerator. (You can marinate up to 24 hours if desired.)
  2. Take meat out of refrigerator and let it come to room temperature before grilling.
  3. Oil the grill with a paper towel dipped in olive or grapeseed oil, then preheat gas or charcoal barbecue grill to medium-high (you can only keep your hand there for a few seconds.)
  4. Grill meat to desired doneness, approximately 4-5 minutes per side for rare to medium rare or 6 minutes for medium. I wouldn’t cook flank steak more than medium or it will be tough. Cooking time will depend on the thickness of your flank steak, the best way to judge the doneness is to use an instant-read meat thermometer, cooking to 140-145 for medium rare or 155-160 for medium. (The meat in the photo was cooked about 5 minutes per side.
  5. Remove meat from grill and let rest about 5 minutes. (You can cover with foil to keep it warm if needed.)
  6. Slice across the grain and serve hot, with slices of fresh lime to squeeze on the meat.

Notes:

Recipe created by Kalyn.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Grilled Cuban Flank Steak is a perfect main dish for any type of low-glycemic or low-carb eating plan or any phase of the South Beach Diet. If you’re making this for the South Beach Diet, remember the guideline to choose meat with less than 10% fat.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Grilled Cuban Flank Steak found on KalynsKitchen.com

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55 comments on “Grilled Cuban Flank Steak”

  1. Amanda, I think it would taste great without the spiciness. I'd just leave out the Chipotle or use the tiniest amount of hot sauce.

  2. This looks great, but before I try it out I wanted to know if this has a lot of fire behind it? I'm not that big on spicy and I was wondering if this would taste good without the hot sauce, or if you could recommend a nice flavorful substitute without a lot of heat.

  3. Marcia, so glad it was a hit. Love the sound of Pico de Gallo with this.

  4. We made this a few days ago and it was absolutely stellar. We upped the chipotle powder but that's the only change. Our result looked just like the pictures and tasted as good as it looked. Then, since we're overrun with tomatoes, we made a pico de gallo to go over it and we had peaches/cream corn on the cob. What a great meal. Thanks!

    (Marcia, leaving your e-mail address in a blog comment is not a good idea unless you want a lot of spam e-mail, so I took it out.
    Kalyn)

  5. Sarah, tell your husband he's welcome! (Hope he likes it.)

  6. This is really something. I'm keeping this and the next time the bbq is used, I'm definitely using your marinade. My husband thanks you already. Haha. Cheers!

  7. Debs, it's a keeper; hope you like it.

  8. Oh yum, this marinade sounds delish I have to try it soon. Thanks for sharing.

  9. So often I prepare flank steak with a soy sauce-based marinade (which I love), but want a little variety. This looks like just the ticket!

  10. Christine, thanks. I think you'll like it if you try it.

    Kim, cute story! Hope it's a hit with her.

  11. One can never have enough steak marinades! My son is not a beef eater, so when my daughter was little I just never gave her beef. When she was about 4 she had her first taste and her eye went wide with absolute pleasure! This will be right up her alley. Thanks!

  12. Very nice flavorful marinade for one of my favorite cuts of beef. I'm saving this one!

  13. Renie, thank you. I love hearing that it's helpful for you.

  14. I was just looking for a flank steak marinade, I think we both got a super deal since it looks exactly like the piece I bought! Your blog is such a blessing.

  15. Becky, thanks! I love it.

  16. That marinade sounds amazing! Yum.

  17. Vici, thanks for that information, and actually I'd like this just as well without the hot chili pepper flavor.

    (Sorry if my comment moderation was confusing. The comments don't show up until I publish them. If I don't do that, tons of people leave comments "advertising" things.)

  18. Lime is so delicious with so many things. I love Cuban flavors.

  19. Hi Kalyn-
    Cubans DO NOT eat chiles. Not one national dish contains anything hot in it. It is of personal choice when someone does. In fact the Habanero pepper is Mexican not Cuban as the name suggests. Everything else but the soy sauce is exactly authentic though. This is actually classic "Cuban Mojo"/"Mojo Criollo" (same thing). Mojo simply means sauce/dipping sauce in Spanish.
    Enjoy.

  20. Kudos Kitchen, thanks! I agree, flank steak is such a bargain and so many tasty ways to prepare it.

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