This is a fantastic recipe for so many reasons. For us, the best part of this tasty marinade is that it gives us the opportunity to mention (again) the Magic Bullet. When it comes to dressings, marinades, and easy cleanup . . . well it is simply the king.
1 teaspoon (5 ml) black peppercorns
1 teaspoon (5 ml) cumin seed
3 cloves garlic
¼ cup (60 mL) olive oil
2 tablespoons (30 ml) lime juice
1 tablespoon (15 ml) red wine vinegar
1 tablespoon (15 ml) fresh rosemary
1–2 pounds (500–900 g) flank steak
- Grind peppercorns and cumin seeds (in mortar and pestle, coffee grinder, or Magic Bullet).
- Combine remaining ingredients (up to steak) in blender (or place in Magic Bullet after grinding). Blend well and pour over flank steak in ziplock bag.
- Allow to marinate at least 3 hours (preferably overnight).
- Preheat grill to medium-high heat. Oil the grill grate to prevent sticking.
- Grill meat for about 5 minutes per side, or you achieve desired doneness.
Variations—If you like your meat a bit on the rare side, try this method. Heat grill to as high as it will go. I can get my Big Green Egg up to up to 850°F (455 °C) pretty quickly. Throw meat on for 90–120 seconds. Flip and cook for another 90–120 seconds. Now turn off all heat and allow to cook for another 4–6 minutes.
Tips & Tricks—If your flank has a thicker middle, pound out the meat to a consistent thickness so that everything cooks to the same doneness.
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Grilled flank steak with a freshly ground pepper-cumin marinade is the kind of recipe that ruins you for bottled marinades forever. Garlic, rosemary, lime, and red wine vinegar get blended and soaked into the meat overnight, then the steak hits a hot grill for a fast, smoky char.
Pro Tips
- Grind whole peppercorns and cumin seeds yourself — mortar and pestle or a coffee grinder — because the freshly cracked spice is night-and-day better than pre-ground.
- Marinate at least 3 hours, preferably overnight; flank steak is a hardworking muscle, and the long soak in lime and vinegar tenderises it noticeably.
- Blend the marinade until smooth so the garlic and rosemary actually coat the meat rather than sitting in lumps that burn on the grill.
- Grill over medium-high heat for about 5 minutes per side for medium-rare, and oil the grate well — flank steak's lean surface sticks badly when the grates are dry.
- Always slice flank steak thinly against the grain; cutting with the grain leaves you chewing on long fibres no matter how well it's cooked.
Frequently Asked Questions
How do I keep flank steak tender?
Marinate it long and slice it thin against the grain. Medium-rare is the sweet spot — flank steak toughens quickly past medium.
Can I cook this flank steak in a grill pan?
Yes, a cast-iron grill pan over medium-high heat gives you the same char lines indoors. Get it properly hot first and work in batches if the steak is large.
Is this flank steak recipe paleo?
Completely — the marinade is olive oil, lime juice, red wine vinegar, garlic, rosemary, and whole spices, with no soy, sugar, or gluten.
How long should leftover flank steak keep?
Refrigerate sliced leftovers for up to 3 days and serve them cold over salads — the marinade flavour deepens as it sits.
Recipe Card
Ingredients
Method
- Combine remaining ingredients (up to steak) in blender (or place in Magic Bullet after grinding).
- Blend well and pour over flank steak in ziplock bag.
- Preheat grill to medium-high heat. Oil the grill grate to prevent sticking.
- Grill meat for about 5 minutes per side, or you achieve desired doneness.
