A flavorful and juicy grilled flank steak recipe with a tangy marinade.
In a mixing bowl, combine the lime juice, soy sauce, minced garlic, brown sugar, and black pepper.
Mix the marinade thoroughly to ensure the flavors are evenly distributed.
Place the flank steak in a zip-top bag and pour the marinade over it.
Seal the bag tightly and massage the marinade into the steak for even coverage.
Refrigerate the steak for at least 8 hours or overnight.
Marinating overnight enhances the flavor and tenderness of the steak.
Preheat the grill to medium-high heat.
Ensure the grill grates are clean and lightly oiled to prevent sticking.
Remove the steak from the marinade and discard the marinade.
Pat the steak dry with paper towels to achieve a good sear.
Grill the steak for 5 minutes per side or until desired doneness is reached.
Use a meat thermometer to check the internal temperature for accuracy.
Let the steak rest for 5-10 minutes before slicing.
Resting allows the juices to redistribute, keeping the steak moist.
Slice the steak against the grain and serve.
Slicing against the grain ensures tender bites.
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