Get ready for a steak experience like no other! This Cilantro Lime Flank Steak is packed with fresh, zesty flavors that’ll make your taste buds dance. The tender flank steak marinates in a vibrant mixture of cilantro, lime, garlic, and a touch of heat, creating a perfect balance of savory and citrusy goodness. Whether you’re grilling, searing, or broiling, this steak is sure to steal the spotlight. Trust me, this recipe is a total game-changer and will quickly become your go-to for a flavor-packed dinner!
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Why You’ll Love Cilantro Lime Flank Steak
This recipe is a true winner for so many reasons. Here’s why it’s going to become a favorite in your kitchen:
Bold and Flavorful: The zesty lime and fresh cilantro bring incredible brightness to the rich, juicy flank steak. It’s a burst of flavor in every bite!
Quick and Easy: The marinade is super simple to throw together, and the steak cooks up in no time. It’s perfect for those busy weeknights or when you’re craving something delicious without a ton of prep.
Versatile: This steak can be enjoyed in so many ways! Serve it as a main dish, slice it for tacos, fajitas, or salads, or even top a hearty bowl of rice with it. The possibilities are endless!
Customizable: Feel free to adjust the level of heat by adding more chili flakes or even a jalapeño to the marinade. Want it milder? Just skip the spice!
Tender and Juicy: Flank steak is known for its tenderness when cooked correctly, and this marinade ensures it stays juicy and flavorful. Plus, it’s a perfect cut for grilling or broiling.
Ingredients
Here’s everything you’ll need to make this mouthwatering Cilantro Lime Flank Steak:
- Flank Steak: The star of the show! Flank steak is lean and flavorful, making it perfect for marinades. When cooked properly, it’s incredibly tender.
- Cilantro: Fresh cilantro adds a bright, herbaceous flavor that pairs beautifully with lime and the steak’s richness.
- Lime Juice: The lime juice brings a tangy, citrusy kick to the marinade that balances the richness of the steak.
- Garlic: Fresh garlic adds depth and savory notes to the marinade.
- Olive Oil: For marinating the steak and helping the flavors really sink in.
- Honey: Just a touch of sweetness to balance the acidity of the lime and the spice of the chili flakes.
- Chili Flakes (optional): A bit of heat to kick the flavor up a notch. You can adjust the spice level to suit your taste.
- Salt and Pepper: To season the steak and enhance the flavors.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s get to the good stuff and start cooking this flavorful flank steak!
Marinate the Steak: In a small bowl, whisk together the cilantro, lime juice, minced garlic, olive oil, honey, chili flakes (if using), salt, and pepper. Place the flank steak in a large resealable bag or shallow dish and pour the marinade over it. Seal or cover, and refrigerate for at least 30 minutes, or up to 4 hours. The longer it marinates, the more flavorful it will be.
Preheat Your Grill or Pan: Preheat your grill to medium-high heat or heat a cast-iron skillet over medium-high heat. You want it hot enough to get a nice sear on the steak.
Cook the Flank Steak: Remove the steak from the marinade and discard the marinade. Place the steak on the grill or in the hot pan. Grill or sear the steak for about 4-5 minutes per side for medium-rare, or longer if you prefer it more done. Make sure to check the internal temperature with a meat thermometer—about 130°F (54°C) for medium-rare, 140°F (60°C) for medium.
Rest the Steak: Once the steak is cooked to your desired doneness, remove it from the grill or pan and let it rest for 5-10 minutes. This allows the juices to redistribute, ensuring the steak stays tender and juicy.
Slice and Serve: Slice the flank steak against the grain to ensure it stays tender. Serve it as is, or slice it up for tacos, fajitas, or salads.
How to Serve Cilantro Lime Flank Steak
This steak is perfect on its own or as a topping for other dishes. Here are a few ways to serve it:
- Tacos or Fajitas: Thinly slice the steak and pile it into warm tortillas with your favorite toppings—guacamole, salsa, sour cream, and a squeeze of extra lime.
- Salads: Slice the steak and serve it over a bed of mixed greens, with avocado, cherry tomatoes, and a light vinaigrette.
- Grain Bowls: Serve the steak over a bed of quinoa or rice, and add some roasted veggies or black beans for a hearty meal.
- With Sides: Serve with some grilled vegetables, like corn on the cob or zucchini, and a side of Mexican rice for a well-rounded meal.
Additional Tips
Here are some tips to make this recipe even better:
Marinate Longer: If you have the time, let the steak marinate for a few hours to get even more flavor. The longer it marinates, the more tender and flavorful the steak will be.
Don’t Skip the Resting Time: It’s tempting to dive right in, but letting the steak rest after cooking helps lock in those delicious juices. It’s worth the wait!
Add More Heat: If you like things spicy, add some chopped jalapeño or extra chili flakes to the marinade. You can even top the steak with a spicy salsa for an extra kick.
Use a Meat Thermometer: To ensure the perfect doneness, use a meat thermometer. It’ll take the guesswork out of cooking your steak.
Storage Tips: If you have leftovers, store them in an airtight container in the fridge for up to 3 days. You can reheat the steak in the microwave or on a skillet, but be careful not to overcook it.
FAQ Section
Q1: Can I use a different cut of steak?
A1: Absolutely! While flank steak is ideal for this recipe, you can also use skirt steak, sirloin, or even ribeye. Just adjust the cooking times based on the cut.
Q2: Can I make this steak ahead of time?
A2: Yes! Marinate the steak the night before and cook it the next day. This makes for a super easy and flavorful weeknight dinner.
Q3: How do I store leftovers?
A3: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to avoid overcooking.
Q4: Can I grill the steak?
A4: Yes! Grilling adds a wonderful smoky flavor to the steak. Just follow the instructions for grilling and adjust the cook time based on your preference.
Q5: Can I make this without a grill?
A5: Definitely! You can cook the flank steak in a hot skillet or broil it in the oven. Both methods will give you a delicious result.
Q6: Can I add more cilantro to the marinade?
A6: If you love cilantro, feel free to add more! The extra fresh herbs will add even more brightness to the steak.
Q7: Can I make this without honey?
A7: Yes! If you prefer a savory steak, you can skip the honey. It adds a touch of sweetness, but the dish will still be fantastic without it.
Q8: How can I make this spicier?
A8: Add more chili flakes to the marinade or throw in a sliced jalapeño for some extra heat.
Q9: How do I know when the steak is done?
A9: Use a meat thermometer to check the internal temperature—130°F for medium-rare, 140°F for medium. If you don’t have one, a quick press with your finger can help, but the thermometer is more accurate.
Q10: Can I freeze the marinated steak?
A10: Yes, you can freeze the marinated steak for up to 3 months. Just thaw it in the fridge overnight before cooking.
Conclusion
This Cilantro Lime Flank Steak is the ultimate balance of juicy, tender steak and fresh, zesty flavors. Whether you’re cooking it for a weeknight meal or a special gathering, this recipe is guaranteed to impress. So, fire up the grill or heat that pan, and get ready to savor every bite of this mouthwatering dish!
Print
Cilantro Lime Flank Steak
- Prep Time: 1 day
- Cook Time: 20 minutes
- Total Time: 1 day 20 minutes
- Yield: 4 servings 1x
- Category: Dinner, Main Course
- Method: Broiled, Grilled, or Pan-Seared
- Cuisine: Mexican, American
Description
This Cilantro Lime Flank Steak is a vibrant and flavorful dish that’s perfect for any occasion. The steak is marinated in a zesty blend of fresh cilantro, lime juice, and garlic, then grilled or broiled to perfection. Topped with a fresh tomato and onion salsa, it’s a satisfying meal that’s sure to impress!
Ingredients
- 1 (2-pound) flank steak
- 2/3 cup fresh cilantro, chopped
- 1/2 cup olive oil
- 1/4 cup freshly squeezed lime juice
- 2 tablespoons fresh lime zest
- 4 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup cherry tomatoes, halved
- 2 green onions, thinly sliced
- 2 tablespoons chopped fresh cilantro
- 1/2 lime, for juicing
Instructions
- Tenderize the flank steak by gently pounding it with a meat tenderizer. Place the steak in a ziplock bag or baking dish.
- In a bowl, whisk together the cilantro, olive oil, lime juice, lime zest, garlic, red pepper flakes, salt, and pepper. Pour the marinade over the steak and refrigerate for 30 minutes to 2 hours, or overnight for maximum flavor.
- When ready to cook, preheat your broiler and move the oven rack to the top position. Place the steak on a broiler pan or baking sheet.
- Broil the steak for about 5 minutes per side for medium doneness, adjusting based on your preferred level of doneness.
- Let the steak rest for 10 minutes before slicing thinly against the grain.
- While the steak rests, mix together the cherry tomatoes, green onions, cilantro, and a pinch of salt and pepper. Juice half a lime over the salsa and toss to combine.
- Serve the sliced steak topped with the tomato salsa. It’s great for tacos, salads, or as a main dish with sides like rice, quinoa, or roasted veggies like asparagus or broccoli.
Notes
- For an extra flavor boost, add a little lime zest to the salsa or top the steak with a dollop of sour cream or guacamole.
- If you prefer grilling, the flank steak can also be cooked on an outdoor grill for a smoky touch.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 70mg