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Close up of grilled citrus marinated flank steak, sliced, on a wooden cutting board.

Citrus Marinated Flank Steak


Citrus-marinated grilled flank steak is a tender, flavorful, and juicy way to grill this tough cut of beef for a buttery, fork-tender, inexpensive meal. The marinade is used again in a basting liquid and finishing sauce so each bite is bursting with flavor!



2 pound flank steak

½ cup vegetable oil

4 large cloves garlic, chopped

½ cup freshly squeezed lime juice (4-5 large limes)

½ cup freshly squeezed lemon juice (3-4 large lemons)

½ cup freshly squeezed orange juice (2 large navel oranges)

½ teaspoon lime zest

½ teaspoon lemon zest

1 teaspoon orange zest

¼ cup tightly packed cilantro leaves

¼ cup Worcestershire sauce

¼ cup light soy sauce

1 small jalapeno pepper, seeded and roughly chopped

1 tablespoon chili powder

1 teaspoon coriander

2 ½ teaspoons cumin

2 teaspoons Mexican oregano 

¼ cup brown sugar

2 tablespoons butter, room temperature


Use a meat mallet or a tenderizer to pound and poke tiny holes into both sides of the flank steak. Be sure to tenderize in all directions (up/down and side to side). Set aside.

Combine all of the marinade ingredients (except the steak and the butter) in a blender, food processor, or large glass bowl.

Blend, process or use an immersion blender to blend the mixture until smooth.

Place the meat into an extra-large zip-top bag.

Pour the marinade into the bag and carefully zip the top.

Lightly massage the meat with the marinade, place it in the refrigerator, and allow it to marinate for at least four or up to 24 hours.

Flip the bag over occasionally.

When ready to grill, remove the meat from the marinade (reserve it) and allow it to sit for 30 minutes.

Meanwhile, pour the marinade into a medium saucepan set over high heat.

Bring the mixture to a full rolling boil and allow it to boil for 8-9 minutes. Remove from the heat and allow to cool. Divide the liquid into two small bowls. This will be used as a basting liquid and finishing sauce.

Preheat your gas grill to high and allow it to preheat for 15 minutes.

Oil the grates and place the steak on the grill.

Close the lid and allow the steak to cook for 1-2 minutes, depending on how thick the steak is.

Brush the meat with the basting sauce and then flip the steak.

Grill on high for another 1-2 minutes.

Brush the basting liquid onto the top of the steak, flip again, and close the grill lid.

Reduce the heat to medium.

Cook the steak for 3-4 minutes, baste the meat, flip, and continue to cook another 3-4 minutes.

Remove the meat from the grill when a meat thermometer registers 130 degrees (medium-rare).

Place on a serving dish, lightly tent the platter with foil, and allow the meat to rest for 5 minutes.

Meanwhile, melt the butter and the 2nd bowl of the reduced marinade together.

Slice the steak against the grain, on the bias (diagonally), into ¼-inch thick slices.

Place the meat back onto the serving platter, slightly fanned out to expose the slices.

Lightly spoon the butter sauce over the sliced meat.

Serve hot.

  • Prep Time: 15 minutes
  • marinating time: 12 hours
  • Cook Time: 8 minutes
  • Category: Main Dish - Beef
  • Method: Grill
  • Cuisine: American

Keywords: citrus marinated flank steak, grilling recipes, beef recipes, citrus, easy dinner recipes, flank steak, Father's Day dinner ideas, Father's Day dinner, healthy dinner