beef,  main course,  sauce

Chipotle + Lime Flank Steak Sheet Pan Dinner

Lately we have been on the Sheet Pan Dinner Recipes Diet because, well, sheet pan dinners tick all the boxes. They are delicious + easy + quick + tidy (there is barely any cleanup).

I made this Chipotle + Lime Flank Steak with The Man in mind ‘cause he loves him some spice. I watched as his eyes fixed on the sizzling, colorful sheet pan. Then for a full 10 seconds he savored it–nose and mouth–wafting the steaming plate under his nose and sweeping the food across his tongue…and then it was gone. Just like that.

He made it quite obvious that savoring is a time suck when a dish is this irresistible.

When I heard the gutteral Mmmmmmm, I knew I nailed this Chipotle + Lime Flank Steak.

The smoky spice of the chipotle balances with the sweetness of the honey. The honey also helps to create a caramelized char on the steak. Then the mashed avocado cools down the heat of the chipotle.


While you could use just about any vegetable in this sheet pan recipe, I used green onions and sweet mini-peppers. I tossed them with oil and spices before broiling. Because broiler heat is so intense, I did not cut the peppers in advance of cooking lest they would burn.  I waited until the halfway cooking mark (when flipping the steak) to add them to the pan. Then I watched as they charred and caramelized.

Here’s a little note about marinating…

Acid (such as lemon juice, lime juice, or vinegar), alcohol, and salt in marinades help to  infuse meat with their flavor. However, it is important to note that leaving meat in this type of marinade too long is actually a detriment. These popular marinade components actually “denature” or chemically cook the meat, thereby making it tough.  If you are starting with a cut of meat such as skirt or flank steak, the acid-based marinade is a great tool for penetrating the meat with a burst of tenderizing flavor. On the other hand, you’ll be back to square one if you let it sit more than 2 hours.

After a nice soak in this boldly flavorful marinade, this flank steak will tenderize. Just don’t overdo it.

Reserve unused marinade. Boil it and then drizzle over the cooked flank steak (and your peppers and your potatoes and your everything) for even more flavor.

This steak is also delicious on the grill. Allow the meat to cook four minutes on each side over medium-high heat. Transfer steak to work surface. Let stand 5 minutes. Cut across grain at 45 degree angle into thin strips. Arrange on platter and serve

Your leftover steak, roasted onions and peppers make a delicious sandwich on toasted brioche, wrapped in a tortilla, or in a Tex-Mex bowl. I have no photos, however, because there were no leftovers this go round. <le sigh>

A bold South American red wine, such as an Argentinean Malbec or a Chilean Cabernet, would complement the bold flavors in this recipe.

Uncork and enjoy!


If you make this Chipotle + Lime Flank Steak Sheet Pan Dinner, I’d love to hear about it!  Leave a comment below and tag #nakedepicurean on Instagram so we can celebrate together!

Chipotle + Lime Flank Steak Sheet Pan Dinner

  • ½  cup olive oil
  • ¼  cup lime juice (2 limes)
  • ⅓  cup loosely packed cilantro leaves
  • 3 chipotle peppers in adobo sauce, chopped
  • 2 tablespoons adobo sauce
  • 2 tablespoons honey
  • 1 tablespoon white vinegar
  • 2 cloves garlic
  • 2 pound flank steak
  • S&P

  avocado , vegetables for roasting

Try this recipe with Crispy Rosemary + Parmesan Potato Stacks



1. Add first 8 ingredients to a blender and blend until smooth. Pour marinade from blender into a 13x9x2″ glass baking dish. Add steak and turn to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours, turning occasionally.

2. In a large bowl, toss onions and peppers with olive oil, S&P. Mix well and set aside.

3. About 30 minutes before you are ready to cook the meat, remove it from refrigerator and let sit at room temperature. Preheat broiler to high.

4. Slice steak thinly against the grain at a 45 degree angle and place on a sheet pan.

5. Put the steak under the broiler for 5 – 7 minutes and then flip the meat (cooking time will vary due to thickness of your steak). Add vegetables to sheet pan and continue cooking on broil for 5 – 7 more minutes until cooked to your desired level of doneness.

6. While steak is in the oven, pour marinade into a small saucepan. Boil for 5 minutes, stirring occasionally so it doesn’t burn on the bottom. You may also add juices later from steak pan.

7. Drizzle marinade over steak and let it rest for 10 minutes.

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