Equipment
Ingredients
Marinade
- 120 ml olive oil
- 100 g onion, thinly sliced
- 3 garlic, finely chopped
- 3 serrano chile, seeded and finely chopped
- 30 g cilantro, chopped
- 120 ml lime juice, fresh
- 18 g salt
Main
- 570 g flank steak
- 350 ml barbecue sauce
- 8 tortillas, warm
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 814 kcal
- Protein
- 48 g
- Carbohydrates
- 59 g
- Fat
- 44 g
- Fiber
- 7 g
- Sugar
- 16 g
- Sodium
- 2450 mg
- Saturated Fat
- 9 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 27 g
- Polyunsaturated Fat
- 5 g
- Cholesterol
- 119 mg
- Potassium
- 1040 mg
- Calcium
- 156 mg
- Iron
- 4.7 mg
- Magnesium
- 117 mg
- Phosphorus
- 699 mg
- Zinc
- 8.4 mg
- Vitamin A
- 166 mcg
- Vitamin C
- 14 mg
- Vitamin D
- 0.2 mcg
- Vitamin E
- 5.8 mg
- Vitamin K
- 21 mcg
- Vitamin B6
- 1.3 mg
- Vitamin B12
- 1.9 mcg
- Thiamin
- 0.35 mg
- Riboflavin
- 0.34 mg
- Niacin
- 13.5 mg
- Folate
- 32 mcg
- Water
- 245 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Combine olive oil, onion, garlic, serrano chiles, cilantro, lime juice, and salt in a shallow dish.
Place the flank steak in the dish and turn to coat completely in the marinade.
Cover and refrigerate for at least 8 hours or overnight, turning the meat occasionally.
Preheat the grill to high heat and remove the steak from the marinade.
Place steak on the hot grill and cook for 3 minutes without moving.
Flip the steak and cook for another 3 minutes on the second side.
Brush the top side of the steak generously with barbecue sauce.
Flip and brush the other side with sauce, continuing to grill and flip every 3 minutes for 12 more minutes until the internal temperature reaches 54°C (130°F) for medium-rare.
Remove steak from the grill and slice thinly across the muscle fibers (against the grain).
Serve the sliced steak immediately with warm tortillas.
Chef's Notes
- For optimal flavor penetration, ensure the flank steak is fully submerged in the marinade and consider piercing it with a fork in a few places before marinating.
- Don't overcrowd the grill. Allow adequate space between steak pieces for even heat circulation and proper searing, which is crucial for developing a good crust.
- When brushing with barbecue sauce, do so towards the end of the grilling process to prevent the sugars in the sauce from burning too quickly.
- Resting the steak for at least 5-10 minutes after grilling is vital. This allows the juices to redistribute throughout the meat, ensuring a more tender and moist final product.
Storage
Refrigerator: PT3D — Store sliced steak and sauce separately for best texture.
Freezer: 2 minutes — Freeze cooked steak without tortillas.
Reheating: Reheat gently in a skillet over medium heat to avoid toughening the meat.
Troubleshooting
Steak is tough and difficult to chew.
Cause: The steak was sliced with the grain instead of against it.
Fix: Slice the remaining meat into much thinner strips.
Prevention: Look for the direction of the long muscle fibers and cut perpendicular to them.
Cultural Context
Barbecued flank steak, particularly with a zesty marinade and glaze, is a staple in American backyard cookouts and summer gatherings. While flank steak itself has roots in various culinary traditions, its preparation as a grilled, marinated cut with barbecue sauce is distinctly American, embodying a casual and celebratory approach to dining.
