Oh my gosh, you have to try this chili-lime flank steak—it’s the kind of meal that makes you close your eyes and go “Mmm!” after the first bite. I first made it for a backyard BBQ last summer, and now my friends won’t let me show up without it. The marinade is ridiculously simple—just lime juice, chili powder, and a few pantry staples—but it transforms the steak into something magical. And that avocado salsa? Fresh, creamy, with just the right kick from jalapeño. It’s like a party in your mouth. Best part? It comes together in no time, even if you’re the type (like me) who usually burns everything on the grill. Trust me, this one’s foolproof.

Why You’ll Love This Chili-Lime Flank Steak

This recipe is a total game-changer—here’s why it’s about to become your go-to:

• Bold flavors with zero fuss: That chili-lime marinade packs a punch, but it only takes 5 minutes to whisk together. No fancy ingredients, just big, zesty taste.
• Perfect for weeknights or parties: Marinate it during your lunch break, then grill it fast when you’re ready. It’s impressive enough for guests but easy enough for a Tuesday.
• Healthy without tasting “healthy”: Lean flank steak plus avocado salsa? You get protein, good fats, and fresh veggies—all while feeling like you’re indulging.
• Leftovers (if you have any) are magical: Thinly sliced steak makes killer tacos or salads the next day. The flavors actually get better overnight!

Seriously, this dish checks all the boxes—quick, flavorful, versatile. Even my “I don’t cook” brother can make it without setting off the smoke alarm.

Ingredients for Chili-Lime Flank Steak with Avocado Salsa

Here’s everything you’ll need to make this flavor bomb happen. I like to separate the ingredients by their job—first the bold marinade for the steak, then the fresh salsa that makes it sing. Exact measurements matter here, especially for the marinade balance.

For the Chili-Lime Marinade:

• 1.5 lbs flank steak (look for one about 1-inch thick)
• 2 limes, juiced (about ¼ cup total—roll them first to get more juice!)
• 2 tbsp olive oil (the good stuff—it carries all those spices)
• 1 tbsp chili powder (not chili flakes—we want that deep flavor)
• 1 tsp each: cumin, garlic powder, salt (trust the trio)
• ½ tsp black pepper (freshly cracked if you can)

For the Avocado Salsa:

• 1 ripe avocado, diced (not mushy—just gives when pressed gently)
• ½ red onion, finely chopped (soak in cold water for 5 mins if you hate raw onion bite)
• ¼ cup fresh cilantro, chopped (stems and all—that’s where the flavor is)
• 1 jalapeño, seeded and minced (or leave seeds for extra heat)
• 1 tbsp lime juice (from those same limes!)
• ¼ tsp salt (to make all the flavors pop)

Ingredient Notes & Substitutions

No jalapeños? A serrano pepper works—just use half since they’re spicier. If you’re out of fresh limes, bottled lime juice works in a pinch (use 3 tbsp for the marinade). For a sweeter twist, add ½ tsp honey to the marinade. Vegetarian? Marinate portobello mushrooms instead—they soak up flavors beautifully. Paleo? Skip the avocado salsa and serve with grilled pineapple salsa instead. The beauty is in the flexibility—make it yours!

How to Make Chili-Lime Flank Steak with Avocado Salsa

Okay, let’s get cooking! This recipe comes together in a few simple steps—just follow along and you’ll have restaurant-quality steak at home:

1. Marinate the steak: In a bowl, whisk together lime juice, olive oil, chili powder, cumin, garlic powder, salt and pepper. Place flank steak in a shallow dish and pour marinade all over it, rubbing it in with your hands. Cover and refrigerate for at least 2 hours (up to 8 for serious flavor).
2. Prep the grill: About 30 minutes before cooking, pull steak from fridge to take the chill off. Preheat grill or cast iron skillet to medium-high (about 400°F). You’ll know it’s ready when you can only hold your hand 4 inches above for 3 seconds.
3. Grill to perfection: Remove steak from marinade (shake off excess) and place on hot grill. Sear undisturbed for 4-5 minutes until you see those beautiful char marks. Flip and cook another 4-5 minutes for medium-rare (130°F internal temp).
4. Make the salsa: While steak cooks, gently mix avocado, red onion, cilantro, jalapeño, lime juice and salt in a bowl. Don’t overmix—you want chunky texture!
5. Rest and serve: Transfer steak to a cutting board and let it rest 5 minutes (this keeps it juicy). Slice thinly against the grain at a 45° angle. Top with avocado salsa and dig in!

Pro Tips for Perfect Flank Steak

Here’s my secret weapon for steak success: always use an instant-read thermometer (135°F for medium-rare). Letting it rest is non-negotiable—those 5 minutes allow juices to redistribute. When slicing, look for the long muscle fibers and cut perpendicular to them—this makes even tough cuts tender. And don’t crowd the grill! Give each steak space so it chars instead of steams. Follow these, and you’ll nail it every time.

Serving Suggestions for Chili-Lime Flank Steak

This steak deserves a killer supporting cast! My go-to move? Pile those juicy slices on warm tortillas with extra salsa, or serve them over cilantro lime rice for a hearty bowl. Grilled street corn (elote-style with cotija cheese!) makes the perfect side. For parties, I arrange the steak on a platter with salsa in a bowl nearby—let guests build their own perfect bite. Leftovers? Toss cold slices into a salad with black beans and lime vinaigrette—brunch just got upgraded.

Storage & Reheating Instructions

Here’s the deal—that avocado salsa won’t keep well, so eat it fresh or store it separately (with plastic wrap pressed right on the surface) for just a day. The steak? Wrap slices tight in foil and refrigerate for up to 2 days. To reheat, pop them in a 300°F oven for 5-7 minutes—low and slow keeps them juicy. Want it fast? A quick sear in a hot skillet works too, but watch it like a hawk—overcooked flank steak is a tragedy we must avoid!

Nutrition Information

Just so you know, nutrition can vary based on your exact ingredients—but here’s the general scoop per serving (4oz steak + salsa): ~320 calories, 18g fat (the good kind from avocado!), 32g protein to keep you full. Low sugar at just 2g, with 4g fiber from all those fresh ingredients. Not too shabby for something that tastes this indulgent!

FAQs About Chili-Lime Flank Steak

Got questions? I’ve got answers! Here are the things people always ask me about this recipe:

Q: Can I use skirt steak instead of flank steak?
Absolutely! Skirt steak works beautifully—just reduce cook time to 3-4 minutes per side since it’s thinner. The marinade clings perfectly to those groovy ridges.

Q: How spicy is the avocado salsa really?
You’re in control! Remove all jalapeño seeds for mild, keep half for medium, or throw in an extra pepper if you’re feeling wild. Taste as you go—I usually start mild and let guests add heat.

Q: What if I don’t have a grill?
No problem! Broil at 400°F for 5-6 minutes per side, or sear in a smoking hot cast iron skillet. That charred crust makes all the difference—just crack a window first!

Q: Can I prep this ahead?
Totally! Marinate steak up to 8 hours (overnight = flavor town). Make salsa 1 hour before serving—add avocado last minute to prevent browning. Leftover steak? Makes killer breakfast tacos!

Share Your Twist on Chili-Lime Flank Steak

Did you make this recipe? I’d love to hear how yours turned out! Tag me on Instagram or leave a comment below—tell me what twists you added or what sides you paired it with. Happy grilling!

Juicy Chili-Lime Flank Steak with Avocado Salsa – 5-Star Taste!

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• Author: Christina R. Jones
• Total Time: 2 hours 25 mins
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

A zesty and flavorful flank steak marinated in chili and lime, paired with a fresh avocado salsa.

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Ingredients

Scale 1x2x3x

• 1.5 lbs flank steak
• 2 limes, juiced
• 2 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 avocado, diced
• 1/2 red onion, finely chopped
• 1/4 cup cilantro, chopped
• 1 jalapeño, seeded and minced
• 1 tbsp lime juice
• 1/4 tsp salt

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Instructions

1. In a bowl, mix lime juice, olive oil, chili powder, cumin, garlic powder, salt, and black pepper.
2. Coat the flank steak with the marinade and refrigerate for at least 2 hours.
3. Preheat grill or skillet to medium-high heat.
4. Cook the steak for 4-5 minutes per side for medium-rare.
5. Let the steak rest for 5 minutes before slicing.
6. For the salsa, combine avocado, red onion, cilantro, jalapeño, lime juice, and salt in a bowl.
7. Serve sliced steak topped with avocado salsa.

Notes

• Letting the steak rest ensures juiciness.
• Adjust jalapeño quantity for desired spice level.
• Marinate longer for deeper flavor.

• Prep Time: 2 hours 15 mins
• Cook Time: 10 mins
• Category: Main Course
• Method: Grilling
• Cuisine: Mexican

Nutrition

• Serving Size: 4 oz steak + salsa
• Calories: 320
• Sugar: 2g
• Sodium: 620mg
• Fat: 18g
• Saturated Fat: 4g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 8g
• Fiber: 4g
• Protein: 32g
• Cholesterol: 75mg

Keywords: Chili-Lime Flank Steak, Avocado Salsa, Grilled Steak, Mexican Recipe