Grilled Sliced Steak Recipe

Trim and tenderize

Trim any excessive silver skin or large fat deposits from the flank/skirt steak. If steak is thicker than 1 inch, place between plastic wrap and gently pound with a meat mallet to an even thickness of about 1/2–3/4 inch for even cooking.

Make the marinade

In a bowl or resealable bag, combine olive oil, soy sauce, Worcestershire sauce, lime juice, minced garlic, brown sugar, smoked paprika, kosher salt, black pepper, and red pepper flakes (if using). Whisk until sugar dissolves and ingredients are emulsified.

Marinate the steak

Place the steak in the bag or a shallow dish and pour the marinade over it, ensuring all surfaces are coated. Seal or cover and refrigerate for at least 30 minutes and up to 4 hours. Avoid marinating longer than 8 hours to prevent texture change from the acids.

Bring to room temperature

Remove the steak from the refrigerator 20–30 minutes before grilling so it comes closer to room temperature. Reserve marinade for brushing if desired, but do not use raw marinade as a sauce unless boiled.

Preheat grill

Preheat a gas or charcoal grill to high heat (450–550°F / 230–290°C). Oil the grates lightly to prevent sticking.

Grill the steak

Place the steak directly over the hottest part of the grill. For a 1/2–3/4 inch flank or skirt steak, grill 3–4 minutes per side for medium-rare (internal temp 125–130°F / 52–54°C). For medium, grill 4–5 minutes per side (135°F / 57°C). Use tongs — avoid piercing the meat. If the steak is larger, adjust times and test with a thermometer.

Rest

Remove steak from the grill and transfer to a cutting board. Let rest, tented loosely with foil, for 8–10 minutes to allow juices to redistribute.

Finish with butter and slice

While steak rests, melt the unsalted butter and stir in half the chopped herbs. Brush the melted herb butter over the steak. Using a sharp knife, slice the steak very thinly against the grain into 1/8–1/4 inch slices. Arrange on a platter.

Season and serve

Sprinkle coarse sea salt over the sliced steak, scatter remaining chopped herbs and sliced red onion if using, and serve with lime wedges on the side. Squeeze lime over slices just before eating for brightness.