Sweet and Spicy Grilled Flank Steak

Yield4 to 6 servings


There are some steaks that need nothing more than a little salt and pepper to bring out their beefy goodness. Flank steak is not one of them. This bold marinade is just the sort of seasoning the brawny cut begs for: lime juice and zest add brightness, brown sugar sweetness, and jalapeño and sriracha a complex heat. Just whiz it all together in a food processor and slather it on the meat. Marinate overnight (or 20 minutes if that's all the time you have) before tossing it on the grill. Lastly, always make more flank steak that you think you want. Leftovers are the best part.


  • 3tablespoons coarsely chopped scallions
  • 1tablespoon peeled and finely chopped ginger
  • 1fresh jalapeño, seeded if desired, coarsely chopped
  • 2garlic cloves, finely chopped
  • 1tablespoon light brown sugar
  •  Zest of 1/2 lime
  • 2teaspoons lime juice
  • 1teaspoon sriracha or other hot sauce (or to taste)
  • 2tablespoons extra-virgin olive oil
  • 1 ½teaspoons coarse kosher salt
  • 1 ½pounds flank steak


  1. In a food processor, pulse together scallion, ginger, jalapeño, garlic, sugar, lime zest and juice, and sriracha. With the motor running, pour in oil until smooth.
  2. Season steak with salt. Place in a large bowl and pour marinade over meat. Turn to coat well with the mixture. Cover tightly and refrigerate for at least 2 hours or overnight.
  3. When you are ready to cook the steak, heat the grill to medium-high heat. Transfer meat to the grill and cook, covered, until it reaches the desired doneness (about 5 minutes per side for medium-rare). Let rest on a cutting board for 5 minutes, then slice thinly.

Originally published in The New York Times Sweet and Spicy Grilled Flank Steak, by Melissa Clark