Sweet and Spicy Grilled Flank Steak

With the end of summer holiday on the horizon, a grilled steak is always a fan favorite. While 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 preferably, or a minimum of 2 hours, before tossing it on the grill. Lastly, always make more flank steak that you think you want. Leftovers are the best part—we used ours as part of a steak salad. For an extra boost of flavor, try adding 1/4 cup of bourbon and a little Worcestershire.

Sweet and Spicy Grilled Flank Steak

  • Servings: 3-4
  • Difficulty: easy
  • Print


  • 3 Tbsp. scallions, coarsely chopped
  • 1 Tbsp. ginger root, peeled and finely chopped
  • 1 fresh jalapeño chile pepper, seeded and chopped
  • 2 cloves garlic, finely chopped
  • 1 Tbsp. light brown sugar
  • 1/2 lime, zested and juiced
  • 2 tsp. lime juice
  • 1 tsp. sriracha, or other hot sauce
  • 2 Tbsp. extra virgin olive oil
  • 1 1/2 tsp. kosher salt
  • 1 1/2 lbs. flank steak


  1. In a food processor, pulse together scallions, ginger, jalapeno, 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 ready to cook the steak, heat the grill to medium-high heat. Transfer the 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.


Original recipe from NYTimes Cooking

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