Cilantro Lime Flank Steak.
This cilantro lime flank steak is the way to my heart right now.
I mean, it is GOOD. We are talking hearty and satisfying and delicious and flavorful and all the good things that you need in your life. Flank steak is super easy and perfect for so many different meals… therefore you need it. NEED. Like right now!
And right in time for Memorial Day too. Eeeep! It’s the unofficial start of summer and I am so freaking excited.
Like, I probably haven’t been this excited since I was in school myself as a tween? And back in those days, I sat on a towel in the front yard with a boom box blasting and a stack of Sweet Valley High books at my disposal. Elizabeth Wakefield was my pretend best friend even though I REALLY wished I could be as cool as Jessica.
My head was permanently buried in a book though – and I wrote a ton of stories myself – so I was much more of an Elizabeth.
Those days I didn’t have to even think about dinner because my mom had it on the table every night. But we grilled a ton. Chicken, steak, salmon, burgers – everything. The minute it starts getting warm, I’m inspired to fire up the grill. But in my secret brain? I’m convinced I’m going to burn down the house the minute I do.
And I knooow that I make flank steak all the time. It’s totally a nostalgia thing because it’s what we always ate growing up, but I also love it so much. And it’s easy!
There’s a recipe for flank steak tacos in The Pretty Dish too, so I just can’t stop.
But last week, on Mother’s Day, I made the MOST delicious meal. Before you’re all “but whyyyy were you cooking on Mother’s Day” it’s because I have a mom and I cooked for her and nothing else is more awful than going out to eat on Mother’s Day. Worrrrrssst ever.
So! I made flank steak and crispy roasted potatoes and asparagus and salad and it was so, so good. We repurposed the flank steak the next day into tacos (of course) and then Eddie had it one more time as leftovers for lunch, and he hasn’t been able to stop talking about how delish it was. I couldn’t not share this because we adore it.
And it’s super versatile. Tacos, salads, nachos, whatever you’re feeling.
Plus, I want to drink the marinade. Lots of cilantro and lime. Apologies to you cilantro-tastes-like-soap people! Swap it out for another herb and you’re good to go.
This is a slightly easier version that these flank steak fajitas I shared a few years ago, but it’s the same idea. There are SO many different options. A bunch of ways to stretch or repurpose leftovers.
Okay and! I also really love this hot or cold. We always serve it warm for dinner, of course, but grabbing it out of the fridge for lunch? No big deal because it’s so good.
Also complements a margarita REALLY well, thank you very much.
Cilantro Lime Flank 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 pepper
- 1 cup cherry tomatoes halved
- 2 green onions thinly sliced
- 2 tablespoons chopped fresh cilantro
- 1/2 lime for juicing
- 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!
Did you make this recipe?
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I appreciate you so much!
About to wrap this up in a tortilla blanket and devour it.
44 Comments on “Cilantro Lime Flank Steak.”
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For some reason, cooking steak always intimidates me but this looks so good and now I can’t get steak tacos/nachos out of my head. Going to give it a try!
I’m all about the Sweet Valley High references :)
This looks amazing! Would you consider posting a video tutorial on cutting the steak? I’m very visual and last time I basically just chopped the thick cuts into fajita-sized strips…I think I missed the whole “against the grain” thing.
i can def do that on insta stories!!
oh but also, if it helps, i almost “shave” it off with a super sharp knife! against the grain.
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nice, really nice, this has all the ingredients I love in one pan, which I appreciate very much, thank you
For a more medium rare…. 3-4 minutes each side? Looks amazing. Growing up my Mom had a Flank marinade recipe that was SOOOOOOOOOOO good! It was a ‘birthday request’ kind of meal! Can’t wait to try this one.
I am so with you! Going out to eat on ANY holiday is trash. Valentine’s Day out is best celebrated in our house and then out to dinner two weekends in either direction of the actual 14th.
Amazing and lovely to prepare for guest.
Yeeeep, I’m now craving this whole bowl and I don’t care it’s not even 7am yet. Holy MOLY, Denise!! This salmon is dropdead gorgeous!
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this was deeeeee-licious
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Just made this cilantro & Lime flank steak receipe. BBQ’d the steak 4-5 minutes per side. It was very tender and delicious! Will make it again!
Loved this recipe! I had had a flank steak sitting in the freezer for awhile, googled recipes, and I’m glad I tried this. I marinated it a few hours, the meat was tender and delicious. The tomatoes were the perfect touch to top it off.
It looks like it calls for a 12 pound flank steak.
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I have made this several times, and each time I’m completely thrilled with it. It is also such an attractive looking dish! Thanks for the recipe, it makes me look like a pro (definitely not a pro)
I just made this today. Marinated the steak for about 6 hours. The flavor and smell was fantastic! I broiled it, and it tasted very buttery, silky in texture. I will definitely make this again. I just need to broil just a few minutes more because I think my steak was a littler thicker which came out medium rare. Still, I liked it very much.
I made this for a potluck lunch for my team! Omg it was so yummy. I marinated it overnight. Then threw it in the grill. It came out perfect and was the star of our potluck because of how pretty it was.
This will definitely be a go too recipe! Thank you!
Can this be done with a London broil?
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This is a fantastic tasting and super easy weekday meal. Everyone loved it and I have super picky eaters!
I googled ‘cilantro and steak’ to use up ingredients in my fridge, and am so happy I found your recipe! I only had shaved steak, so a quick 45 minutes was great for the meat to marinade, and cooked it on my electric griddle. I was spooning up the excess marinade from the grill so it didn’t go to waste! I will be making this again and again!
By odd chance I had cilantro and lime juice that needed to be used up, so I tried this recipe. I used a different cut of beef, marinated overnight, and let the husband grill it. I did slice it thin after letting the cooked meat rest. The meat by itself is good, juicy — but not OMG good. When served with the tomato topper however, this dish is elevated to extraordinarily good, must have that recipe! My husband hates tomatoes (unless they are sauce on pizza), but he tried this, and ate several servings WITH the tomatoes. This is a versatile dish, as suggested for fajitas or tacos, but would be equally good with some garlic bread, or steak wedges, or simply with a more hearty tomato salad version (adding black beans and corn). Really yummy. Perfect summer dish, or when you need a bit of cheer in the winter, this will be my go-to when cilantro is at hand. Thank you for sharing.
I have never broiled before, this recipe was the first time I’ve ever used the function. Unfortunately I had to Google a temperature rather than the temp you are comfortable using.
You say add THE cilantro at two different times in the recipe – to the marinade, and to the tomatoes.
I’m wondering, do you mean section the cilantro into two parts and put some in the marinade and some in the tomatoes? Or do you mean add the marinade itself to the tomatoes after you cook the steak? Just wanted to clarify!
(I have made this recipe several times using my best guess and it was fantastic. )
This was delicious! I think it would also taste great in a salad! It was a hit with everyone in the family…Thank you! I think I may let it marinate overnight next time, for a little extra flavor.
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Whole family LOVED this recipe! So sad to throw away the great smelling marinade so boiled it for a bit, threw it in a blender and used it as an optional sauce for the side or leftovers. The whole meal was a Great hit!
Loved the recipe!! Almost spice for spice and ingredient for ingredient, this is how I cook mine!!! Such an easy recipe! Just needs patience and some time. Also I find my home made horseradish sauce is totally expected with the meal!!! It really is hard to mess it up!!! So cool ahead!!!
So good it’s ridiculous! I used a skirt steak but no matter…YUM!!! Served with rice and fresh greens. This had so much flavor I didn’t even need dressing on the greens. Will probably add an avocado to the salad greens next time I serve this. It’s just SO good!!