July 4th Grilled Chili Lime Flank Steak

Get the grill hot and the flavor bold—July 4th Grilled Chili Lime Flank Steak is ready to steal the spotlight at your Independence Day cookout. This recipe strikes the perfect balance of smoky heat and zesty brightness, giving every bite a punch of flavor that keeps guests coming back. A tangy marinade made with fresh lime and spices brings depth to a lean, hearty cut of beef, delivering fireworks long before the sun goes down.

This dish works great: sliced for sandwiches or tacos, or served straight off the grill with a stack of grilled vegetables. It's fast to prep, easy to grill, and loaded with character. Whether hosting a backyard bash or heading to a neighborhood potluck, this flank steak brings a bold American spirit to the table.

And what better way to celebrate than with a grill made right here in the U.S.A.? American Made Grills are built for moments like these—crafted with premium materials, intuitive design, and unmatched performance. From our Hybrid Series to the Atlas and Estate lines, every model stands for reliability, style, and pride. Because flavor deserves a better stage—and that stage should be American-made.

So, fire it up, serve it hot, and let the stars and stripes fly over a meal built to impress this Independence Day.

Serves 4

July 4th Grilled Chili Lime Flank Steak Ingredients

• 1 1/2 to 2 pounds flank steak

For the Marinade

• 1/4 cup white wine vinegar
• Juice from half a lime
• 4 large cloves of garlic, minced
• 2 tablespoons Worcestershire sauce
• 2 tablespoons honey
• 2 teaspoons smoked paprika
• 2 teaspoons chili powder
• 1 1/2 teaspoons kosher salt
• 1 teaspoon dried thyme
• 1 teaspoon cumin
• 1 teaspoon freshly cracked pepper
• 1/2 teaspoon crushed red pepper flakes

July 4th Grilled Chili Lime Flank Steak Directions

1. Make the marinade: In a dish large enough for the flank steak to lay flat combine vinegar, lime juice, garlic, Worcestershire sauce, honey, smoked paprika, chili powder, salt, thyme, cumin, ground pepper, and red pepper flakes. Just use a fork or whatever you have lying around to mix it all together.
2. Coat the steak: Once the marinade is mixed together, toss the steak in the marinade and turn it a few times to ensure the surface area is coated. Cover and place it in the fridge for at least 2 hours and up to 8 hours.
3. Preheat the grill: Prepare a charcoal grill for two-zone grilling. Half the grill should be hot, and the other should be warm. The grill is hot when you can only hold your hand over the hot zone for a second or two. On a gas grill, heat the grill to 450°F with two burners on, which should only take about 10 minutes. Then, turn one of the burners down to medium to create two cooking zones.
4. Grill the steak: Remove the steak from the marinade and discard it. Place the thickest part of the steak over the hottest side of the grill and the thinner side over the warm zone. Close the lid and sear for 7 minutes. Open the lid, flip the steak, and close the lid. Cook for an additional 6 to 7 minutes. The meat should be medium to medium rare.
5. Rest and slice: Let the steak rest for about 5 to 10 minutes. Then, cut it into thin slices (less than 1⁄2 inch thick) at a diagonal angle across the grain. Arrange on a platter and serve.

Taken from simplyrecipes.com