Bold Smoky Grilled Steak

• Flank steak or skirt steak: Turns super tender after grilling. Look for fine marbling when you buy.
• Olive oil: Softens the meat and helps your marinade stick. Go for a light, cold-pressed oil for best flavor.
• Lime juice (fresh): Lifts everything and brightens the taste. Go for the real thing over bottled juice.
• Chipotle chili in adobo: Brings the spicy punch. Use small, deep-red pieces for best heat.
• Kikkoman teriyaki sauce: Adds deep, savory flavor. Classic original works best for rich taste.
• Smoked paprika: Gives you big smoky notes. Spanish types are extra flavorful.
• Cumin (ground): Adds a nutty, spicy background flavor. Grind it fresh if you can.

How to make it

Dig in and enjoy:

Serve that steak right away while it's warm. Add lime wedges on the side or stuff strips into tacos if you want.

Let it rest and slice:

Set your freshly grilled steak on a cutting board for at least 5 minutes. Slice thinly against the meat grain to keep every bite juicy and soft.

Fire up the grill and cook:

Crank up the grill or grill pan and swipe it with a bit of oil. Toss the steak over the heat for about 5–6 minutes on each side. Flip as you go so it stays juicy. Watch the heat so it doesn't burn.

Soak the steak in flavor:

Pat your meat dry and lay it in a shallow dish. Pour the marinade all over and turn the steak a few times to coat. Stick it in the fridge covered for at least an hour – longer gives more flavor.

Mix the marinade:

Grab a small bowl and whisk every marinade ingredient until smooth and a little thick. That lets it get right into the beef.

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Good stuff to know

Packed with protein and handy nutrients. Awesome hot off the grill or chilled in salads and sandwiches the next day. Ideal to prep ahead since you can marinate whenever.

My favorite part

Smoked paprika always steals the show for me. It gives the marinade that special cozy depth and takes me back to summer nights around the campfire. Eating together at a big table, barbecue smells in the air – that's pure summer happiness.

How to store leftovers

This steak stays juicy if you keep it in the fridge, covered, for up to two days. Any extras work great in sandwiches or on top of a salad. The marinade can even go in the freezer for next time if you want.

Switch it up

No beef? Chicken or salmon taste fantastic with this same marinade. If you’re not into spicy food, just cut back on the chipotle or swap for mild paprika. Want a switch for olive oil? You can use canola oil instead.

Serving ideas

I usually plate the steak with grilled corn and peppers. Try a zingy lime salad or crispy baked potatoes too. To go the Mexican route, roll meat strips in tortillas with salsa and sliced avocado.

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Cultural context

Spicy marinated steak is a standout in TexMex cooking. The smoky, hot flavors started in South America’s grilling traditions. Now it’s a favorite for laid-back cookouts everywhere.

Recipe FAQs

→ What cuts of beef work well?

Flank steak or sirloin tip work best since they soak up the marinade and grill up juicy.

→ How long should the steak sit in the marinade?

Anywhere from 1 to 4 hours works great. The longer you leave it, the bolder the flavor—just don't go overboard.

→ What’s the best grill temp for medium-rare?

Keep it to an inside temp of 130–135°F (55–57°C) for that perfect juicy, pink middle.

→ How can I make it spicier?

Just toss in more chipotle or a sprinkle of chili flakes if you want some serious heat.

→ What goes well on the side?

Serve it up with grilled veggies, tuck it in tortillas, or spoon over some rice—pretty much anything goes.