Description
This Cilantro Lime Flank Steak recipe features tenderized flank steak marinated in a vibrant blend of fresh cilantro, lime juice, and garlic, then broiled to perfection. The steak is served topped with a refreshing cherry tomato and green onion salsa, making it an ideal dish for tacos, salads, or a flavorful main course with your choice of sides.
Ingredients
Steak and Marinade
- 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
Topping
- 1 cup cherry tomatoes, halved
- 2 green onions, thinly sliced
- 2 tablespoons chopped fresh cilantro
- 1/2 lime, juiced
Instructions
- Prepare and Marinate the Steak: Use a meat tenderizer to pound the flank steak evenly, ensuring tenderness and even cooking. Place the steak in a baking dish or ziplock bag. In a separate bowl, whisk together chopped cilantro, olive oil, lime juice, lime zest, minced garlic, red pepper flakes, salt, and black pepper. Pour this marinade over the steak, ensuring it is fully coated. Refrigerate and marinate the steak for at least 30 minutes and up to 24 hours for enhanced flavor.
- Broil the Steak: When ready to cook, preheat your oven's broiler and adjust the oven rack to be as close to the broiler element as possible. Place the marinated steak on a broiler pan or lined baking sheet. Broil the steak for approximately 5 minutes on each side, which typically achieves medium doneness; thinner edges may cook more thoroughly. Watch carefully to avoid overcooking.
- Rest and Slice the Steak: Remove the steak from the oven and let it rest for 10 minutes. Resting allows the juices to redistribute, making the steak more flavorful and tender. After resting, slice the steak thinly against the grain to maximize tenderness.
- Prepare the Topping: While the steak rests, combine the halved cherry tomatoes, sliced green onions, and chopped cilantro in a bowl. Season with a pinch of salt and black pepper. Squeeze the juice of half a lime over the mixture and toss well to combine.
- Serve: Arrange the sliced steak on a serving platter, top with the tomato and onion mixture, and serve immediately. This dish pairs beautifully with tacos, fresh salads, or as a main course alongside rice, quinoa, potatoes, and steamed green vegetables such as asparagus or broccoli.
Notes
- Marinating the steak overnight enhances flavor and tenderness, but a minimum of 30 minutes will still yield good results.
- Pounding the flank steak helps to tenderize this typically tougher cut of meat.
- If you don’t have a broiler, grilling or pan-searing the steak are excellent alternatives.
- Slice the steak thinly against the grain to keep it tender.
- Use fresh lime juice and zest for the best bright citrus flavor.
- Leftover steak can be used for sandwiches or salads the next day.