This cilantro-lime flank steak has become a staple in my kitchen lately.
It’s seriously good — hearty, satisfying and full of flavor. Flank steak is versatile and easy to prepare, which makes it perfect for weeknight dinners, cookouts, tacos, salads and more. If you haven’t tried it recently, this is your sign to get some.
Just in time for Memorial Day too: the unofficial start of summer and my favorite time to fire up the grill. I tend to associate warm weather with grilling everything — chicken, steak, salmon, burgers — and this cilantro-lime marinade feels like a bright, summery twist.
I grew up eating flank steak a lot, so there’s some nostalgia here, but I also love how easy it is and how well it transforms into different meals. Leftovers become tacos or salads, and it reheats nicely cold or warm.
On Mother’s Day I made a meal of this flank steak with crispy roasted potatoes, asparagus and a simple salad. We enjoyed it for dinner, then used the leftovers for tacos the next day — a reminder of how flexible and delicious it is.
The marinade is bright with cilantro and lime — I’d happily drink it. If you’re one of those people who dislikes cilantro, simply swap in another herb like parsley or basil and the marinade will still be zingy and fresh.
This preparation is a slightly simpler take on more elaborate flank steak recipes, but it keeps the same idea: a flavorful, citrusy herb marinade, quick cooking and thin slicing against the grain for tender bites. Use it for tacos, on top of a salad, over rice or quinoa, or alongside roasted vegetables.
I like this steak hot from the grill or straight from the fridge for lunch. It also pairs wonderfully with a margarita if you’re in the mood for a festive meal.
Cilantro Lime Flank Steak
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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
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Pound the flank steak lightly with a meat tenderizer so it’s an even thickness. Place the steak in a baking dish or a zip-top bag. 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 at least 30 minutes, up to 2 hours, or overnight for more flavor.
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When ready to cook, grill, broil or pan-sear the steak. For broiling, preheat the broiler and position the oven rack close to the heat. Place the steak on a broiler pan or baking sheet and broil about 5 minutes per side, or until it reaches your desired doneness. Note that thinner edges may cook faster.
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Let the steak rest for 10 minutes, then slice thinly against the grain. While it rests, toss the cherry tomatoes, green onions and cilantro with a pinch of salt and pepper and the juice of half a lime. Serve the tomato mixture over the sliced steak. Enjoy as tacos, on salads, or as a main dish with rice, potatoes or a green vegetable.
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About to wrap this up in a warm tortilla and dig in.