Cilantro Lime Flank Steak
User Reviews
5
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Prep Time
1 d
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Cook Time
20 mins
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Total Time
1 d 20 mins
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Servings
4
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Course
Main Course
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Cuisine
American
Cilantro Lime Flank Steak
Description
Cilantro Lime Flank Steak combines a lean cut of beef with a vibrant cilantro and lime marinade. The flank steak is tenderized by pounding before marinating up to overnight in a mixture of olive oil, lime juice and zest, fresh cilantro, garlic, and a dash of red pepper flakes, which infuse the meat with subtle heat and citrus notes. Cooking under a broiler allows for quick, high-heat searing, resulting in a steak that is medium in the center with some caramelization on the edges due to thickness variations. Resting the steak before slicing against the grain ensures tender bites.
The final dish pairs the warm beef slices with a fresh, lightly seasoned salad of halved cherry tomatoes, thinly sliced green onions, and cilantro, adding brightness and contrasting textures. This combination suits served as a main course that highlights a balance of herbal and citrus flavors along with the savory, slightly spicy beef.
For best results, marinate the steak for at least 30 minutes to let the flavors develop, and slice thinly against the grain to maximize tenderness. Using fresh lime juice and cilantro enhances the overall brightness of the dish.
Ingredients
- 1 (2 pound) flank steak
- 2/3 cup cilantro chopped, fresh
- 1/2 cup olive oil
- 1/4 cup lime juice freshly squeezed
- 2 tablespoons lime fresh, zest
- 4 garlic minced, cloves
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup cherry tomato halved
- 2 green onions thinly sliced
- 2 tablespoons cilantro chopped, fresh
- 1/2 lime for juicing
Instructions
- I like to take the flank steak and use a meat tenderizer on it - pound it out a few times all over. Place the flank steak in a baking dish or a ziplock bag. In a bowl, whisk together the cilantro, olive oil, lime juice, lime zest, garlic, red pepper flakes, salt and pepper. Pour it over the flank steak and marinate anywhere from 30 minutes to 2 hour or even overnight!
- When you’re ready to cook the steak, you can grill, broil or pan sear it to your liking. I tend to broil it as I find that easiest. Preheat the broiler in your oven and move the oven rack as close as possible. Place the steak on a broiler pan or baking sheet and broil on each side for about 5 minutes. This usually results in a medium doneness in my oven - but since the edges are thinner, they tend to be more well done.
- Allow the steak to rest for 10 minutes before slicing it thinly against the grain. While the steak is resting, toss together the cherry tomatoes, onions and cilantro with a pinch of salt and pepper. Juice half the lime over top and toss well. Place the tomatoes on top of the sliced flank steak and serve. We love to do this as tacos, on salads, or as a main dish with rice, quinoa or potatoes, along with a green veggie like asparagus or broccoli!
User Reviews
Overall Rating
5
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