Description

This flavorful Cilantro Lime Flank Steak recipe features a tenderized, marinated flank steak infused with fresh cilantro, lime juice, garlic, and a hint of red pepper flakes. Perfectly broiled to medium doneness and served with a fresh cherry tomato and green onion salsa, it makes an excellent main dish that pairs wonderfully with rice, quinoa, or vegetables. Ideal for a quick yet impressive dinner that bursts with zesty, fresh flavors.

Ingredients

Scale

For the Marinade and Steak

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 black pepper

For the Tomato and Onion Salsa

1 cup cherry tomatoes, halved
2 green onions, thinly sliced
2 tablespoons chopped fresh cilantro
1/2 lime, juiced
Pinch of salt and pepper

Instructions

Tenderize and Marinate: Use a meat tenderizer to pound the flank steak a few times all over to help break down the fibers. Place the steak in a baking dish or ziplock bag. In a separate bowl, whisk together the chopped cilantro, olive oil, lime juice, lime zest, minced garlic, red pepper flakes, salt, and pepper. Pour the marinade over the steak, ensuring it is fully coated. Cover and marinate in the refrigerator for at least 30 minutes, up to 2 hours, or overnight for maximum flavor penetration.
Cook the Steak: When ready, preheat your oven’s broiler and move the rack as close to the heat source as possible. Place the marinated steak on a broiler pan or baking sheet. Broil the steak about 5 minutes per side, which typically achieves medium doneness; thinner edges may be more cooked. Alternatively, you may grill or pan sear the steak to your preference.
Rest and Prepare the Salsa: Remove the steak from the oven and allow it to rest for 10 minutes to redistribute the juices. Meanwhile, combine the halved cherry tomatoes, sliced green onions, chopped cilantro, and a pinch of salt and pepper in a bowl. Squeeze the juice of half a lime over the mixture and toss gently to combine.
Slice and Serve: Slice the steak thinly against the grain to ensure tenderness. Arrange the tomato and onion salsa over the sliced steak. Serve immediately as a main dish alongside rice, quinoa, or roasted vegetables, or use it as a filling for tacos or salads for a fresh and vibrant meal.

Notes

Marinating the steak overnight intensifies the flavor and ensures tenderness.
Adjust red pepper flakes to your preferred level of spiciness.
When slicing the steak, cutting against the grain is key to a tender bite.
Broiling time may vary depending on your oven; watch closely to avoid overcooking.
Serve with fresh avocado slices or a dollop of sour cream for additional creaminess.
For a gluten-free meal, confirm that all ingredients, particularly broiler pans, are free of gluten contamination.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Main Dish
Method: Broiling (alternative: grilling or pan-searing)
Cuisine: Mexican-inspired

Nutrition

Serving Size: 1/4 of recipe (about 6 oz steak with salsa)
Calories: 380
Sugar: 3 g
Sodium: 420 mg
Fat: 26 g
Saturated Fat: 5 g
Unsaturated Fat: 19 g
Trans Fat: 0 g
Carbohydrates: 6 g
Fiber: 2 g
Protein: 35 g
Cholesterol: 90 mg

Keywords: cilantro lime flank steak, marinated steak recipe, easy steak dinner, Mexican flank steak, grilled flank steak, fresh lime steak, healthy steak recipe