Peppery Flank Steak

Chef Richard 4 Servings 3 hours

A quick and easy spin on a classic recipe!


  • 2  tablespoons fresh lime juice
  • 1  lime, grated zest
  • 2  cloves of garlic, minced
  • ½  teaspoon hot chile oil
  • ¼  cup vegetable oil
  • 1  teaspoon red pepper flakes
  • ½  cup dry red wine
  • 1  tablespoon sugar
  • 2  tablespoons soy sauce
  • 1½  pound flank steak


  • In a small bowl, stir together the lime juice, lime zest, garlic, chile oil, vegetable oil, red pepper flakes, wine, sugar and soy sauce. Place the meat in a zip top bag. Pour the mixture over the steak and refrigerate for at least 2 hours, tossing the meat occasionally and basting with the marinade.
  • Prepare grill.
  • Remove the steak from the marinade and pat it dry with paper towels. Place the steak on the grill rack and grill, turning once and brushing 2-3 times with the marinade; grill 5-6 minutes each side. The meat tastes best when served rare. To serve, carve on the diagonal in thin slices across the grain.