Flank steak is delicious when it’s marinated in Cuban flavors and grilled, and this tasty Grilled Cuban Flank Steak is a perfect idea for a low-carb meal.

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In one of my previous lives, before I became a food blogger and a carb-conscious eater, I was president of my local teacher’s association, aka the teacher’s union. This was a demanding high-pressure job that I sometimes loved, sometimes hated, but one thing I did enjoy about the job was the chance to travel.

I went all over the U.S. for meetings, and it was in Miami Beach that I had my first experience with Cuban food. I loved the way beef and pork were marinated in lime juice in the Cuban cuisine, so a few years ago I tried to re-create that flavor in this flank steak, and it was a winner with the folks I tried it out on! Now this Grilled Cuban Flank Steak is one of my most-used ways to cook beef on the grill.

I’m featuring this favorite recipe as my pick for Friday Favorites this week, hoping I can entice you to try it soon! If you’re grilling for beef-lovers, I can promise this will be a hit.

What ingredients do you need for this recipe?

What is flank steak?

Flank steak is actually a piece of meat from the abdominal muscles of the cow and it’s very lean, which is why this is a cut of beef that’s perfect to be marinated. It’s also best cooked quickly over high heat. When the flank steak is done, it should be sliced against the grain of the meat.

How can you tell when meat is done on the grill?

If you have one, I recommend using an Instant Read Meat Thermometer (affiliate link) to check the temperature of meat on the grill. Flank steak is best when it’s not cooked to more than medium; here are the recommended temperatures: Rare (Cool red center) 125 F/51C,  Medium-Rare (Warm red center) 135F/54C, Medium (Rosy pink center) 145F62C.

What if you don’t have an outdoor grill?

If you don’t have an outdoor grill (or it’s not grilling weather) these tasty recipes for beef, flank steak can definite be cooked at high heat on a stove-top grill pan with ridges or George Foreman Grill. (affiliate links)

Want more ideas for beef cooked on the grill?

I know beef is more expensive these days, but if you still like a nice piece of beef cooked on the grill you can find ideas in my round-ups for Amazing Low-Carb and Keto Beef Steak on the Grill and Low-Carb and Keto Beef, Pork, and Lamb on the Grill.

How to make Grilled Cuban Flank Steak:

(Scroll down for complete printable recipe including nutritional information.)

1. You can’t read the price, but this lean flank steak I got at my local market was a bargain. 
2. Combine fresh lime juice, olive oil, cumin, oregano, onion powder, garlic powder, soy sauce, Chipotle chile pepper (or hot sauce), and lime zest (if using).
3. Put the steak in a Ziploc bag or plastic container with a tight-fitting lid, pour in marinade, and marinate in the refrigerator for 8 hours (or up to 24 hours.)
4. When it’s time to cook, let meat come to room temperature while you oil the grill and preheat to medium high.
5. Then grill to desired temperature, 125 F/51C for rare, 135F/54C for medium rare, or 145F62C for medium.
6. Flank steak is best when it’s not cooked above medium. I use an Instant Read Meat Thermometer (affiliate link) to check the temperature.
7. When meat is done, let it rest for 5 minutes before you slice it.
8. Cut meat into thin slices and serve with fresh lime pieces on the side to squeeze over the meat when you eat it. (I could have cut mine a little thinner but that didn’t stop us from devouring it!)

Make it a Low-Carb Meal:

For a low-carb meal this Grilled Cuban Flank Steak would taste great with Marinated Fresh Mozzarella with Herbs, Grilled Zucchini Greek Salad, Summer Tomato Salad with Goat Cheese, Grilled Mushrooms, or Easy Grilled Vegetables.

Favorite Recipes for Beef on the Grill:

Grilled Flatiron Steak with Chimichurri Sauce

Steak and Mushroom Kabobs

Carol’s Easy Steak Marinade

Try This Next Za’atar Chicken

Low-Carb Marinated Beef Kabobs

Pan-Grilled Steak with Olive Sauce

Ingredients

• 1 large piece of flank steak (this recipes makes enough marinade for 3 pounds of meat)

Marinade Ingredients:

• 1/3 cup fresh lime juice
• 1/4 cup olive oil
• 1 tsp. ground cumin
• 1 tsp. dried oregano
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1 T soy sauce (see notes)
• 1/2 tsp. ground chipotle chile powder (or use your favorite hot sauce)
• 2 tsp. lime zest (optional)

Instructions

1. Combine marinade ingredients. Put flank steak into a ziploc bag and pour marinade in, seal bag, and marinate all day in refrigerator. (You can marinate up to 24 hours if desired.)
2. Take meat out of refrigerator and let it come to room temperature before grilling.
3. Oil the grill with a paper towel dipped in olive oil, then preheat gas or charcoal barbecue grill to medium-high (you can only keep your hand there for a few seconds.)
4. Grill meat to desired doneness, approximately 4-5 minutes per side for rare to medium rare or 6 minutes for medium. I wouldn’t cook flank steak more than medium or it will be tough.
5. Cooking time will depend on the thickness of your flank steak, the best way to judge the doneness is to use an Instant Read Meat Thermometer (affiliate link), cooking to 140-145 for medium rare or 155-160 for medium. (The meat in the photo was cooked about 5 minutes per side.
6. Remove meat from grill and let rest about 5 minutes. (You can cover with foil to keep it warm if needed.)
7. Slice across the grain and serve hot, with slices of fresh lime to squeeze on the meat.

Notes

You can sub coconut aminos for the soy sauce for a Paleo version of this.

Recipe created by Kalyn.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving:
Calories: 117Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 11mgSodium: 156mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 4g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Flank Steak is a perfect main dish for any type of low-carb or Keto eating plan or any phase of the original South Beach Diet. If you’re making this for the South Beach Diet, remember the guideline to choose meat with less than 10% fat.

Find More Recipes Like This One:
Use Grilling Recipes to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe was first posted in 2006, and I have been making it since that time. It was last updated with more information in 2022.

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Za’atar Chicken

Seasoned with a traditional Middle Eastern Za’atar spice blend and grilled, this Za’atar chicken is juicy and packed with unique flavors. In just 20 minutes you’ll have a flavorful and filling dinner that no one will forget!

If you have never heard of Za’atar seasoning, you are not alone! I just heard of it recently, and now I’m hooked! It’s a great savory blend of warm and earthy seasonings that will really wow your taste buds. You can also make the spice at home! If you like homemade spices, you’ll have to try this Homemade Fajita Seasoning, this better than store bought Italian Seasoning, and this Taco Seasoning too!

Grilled Za’atar Chicken

So at this point you may be wondering what is Za’atar seasoning? It is a blend of savory, nutty, and earthy spices that usually includes oregano, thyme, marjoram, and sumac. There are different blends of Za’atar seasoning based on where you are eating it. Kind of like curry the ingredients can change based on the area it’s made in. I have a link to the Za’atar seasoning blend in the recipe box below too if you want to make it, or you can pick it up from the store.

Grilled Za’atar Chicken is quickly marinated in the Za’atar seasoning and olive oil and grilled to perfection. I really think you are going to love this dish! It’s an easy 20 minute dinner that would go great with some pita bread and hummus. I also love with baba ganoush which goes great with this Za’atar seasoning. You can actually sprinkle some on top and the flavor is incredible. I think this will be a new family favorite!

Ingredients

These simple ingredients combine to make the most delicious and moist chicken. This Za’atar chicken is so unique, and amazingly flavorful! If you are looking for a great easy dinner, then this is the recipe for you! See the recipe card below for exact measurements.

• Boneless Skinless Chicken Breasts: If you get a breast that is really thick, then you’ll want to flatten it out a bit so that it will all cook evenly on the grill.
• Olive Oil: Olive oil is a must for this recipe. It’s a great quality oil that helps the flavors in the seasonings really pop.
• Lemon Juice: Lemon juice is just what this recipe needs to bring out all of these gorgeous flavors!
• Za’atar Seasoning: I love making this blend at home! It is really herby and nutty, and perfect on meat. I add sesame seeds, coriander, and salt to my blend and I think it’s fantastic!
• Garlic: Minced garlic is one of my favorite things to eat on chicken. It’s so full of flavor and makes every bite the perfect one!

Za’atar Chicken Recipe

This recipe is so easy! I love how quickly it comes together and it really is so delicious. I ate it with some tomatoes and pita bread and it was perfection. Some of my kids added salt and pepper, but I thought it was perfect the way it was. You can make it however you like, and I know you are going to love it!

Popular Recipe Grilled Fish with Lemon and Capers

1. Whisk: In a small bowl, whisk together the olive oil, lemon juice, za’atar seasoning, and garlic.
2. Put in Bag: Place the chicken breasts in a resealable plastic bag then pour the mixture over the chicken.
3. Refrigerate: Seal the bag and refrigerate for 30 minutes or up to overnight.
4. Grill: Grill chicken breasts on medium-high heat for 7-8 minutes per side or until internal temperature reaches 165° Fahrenheit.
5. Enjoy: Let the chicken rest before slicing and enjoying!

Tips for Grilling Chicken

Here are a few simple ways to make yourself the master of the grill! Once your friends and family get a bite of your grilled Za’atar chicken, they’ll be hooked. It’s hard not to be when they’re so juicy and flavorful.

• Use a Thermometer: This step is super important so that your chicken doesn’t dry out on the grill. Use a meat thermometer to check the temperature of your chicken. You can take them off the grill when the temperature inside reaches 165 degrees Fahrenheit. If you cook them any more than that, they may dry out.
• Let Rest: The key to juicy grilled Za’atar chicken is letting it rest for a minute or two after you pull it off the grill. This allows all of the tasty juices to reabsorb, giving you chicken breast that will melt in your mouth! If you cut into them too soon after grilling, those juices may be released instead of absorbing back into the meat.
• Dripping: If you have seasoning and oil dripping off of your chicken, it will make the flames touch the meat and that’s where the black burned part comes from. If you don’t want crispy crunchy parts on your chicken, make sure that your seasoning is all over your chicken, but not dripping off.

Storing Leftovers

Who doesn’t wan’t grilled Za’atar chicken for leftovers? This recipe makes enough to serve eight people, so if you need to save your leftovers here is how.

In the Refrigerator: Store your cooled chicken in an airtight container in the fridge for up to 4 days.

More Chicken Recipes

I love a simple chicken dinner! But sometimes chicken can taste boring when you are always making it the same way. Here are some recipes that will give you great ideas to keep your chicken tasting unique and juicy!

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