Marinated Flank Steak

The marinade for this grilled flank steak recipe borrows its flavors from Mexico--cilantro, lime, and fresh jalapeno chile.

Marinated Flank Steak
Servings: 6 Prep 10 mins Chill overnight Cook 8 mins


  • 1 large bunch fresh cilantro, stemmed and coarsely chopped (about 1 cup)
  • 1/2 teaspoon grated lime rind
  • Juice of 2 limes (about 1/4 cup)
  • 2 tablespoons olive oil
  • 1 jalapeno chile, seeded and coarsely chopped
  • 3 cloves garlic, coarsely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon black pepper
  • 1 flank steak (about 3/4 inch thick, 2 pounds)

Make It

1. Whirl in a blender or food processor until smooth: cilantro, lime rind, lime juice, oil, jalapeno, garlic, salt, cumin and pepper. Combine marinade and flank steak in plastic food-storage bag. Refrigerate overnight.

2. Prepare outdoor grill with medium-hot coals, or heat gas grill to medium-hot, or heat oven broiler and coat broiler-pan rack with nonstick cooking spray. Remove steak from marinade. Discard marinade.

3. Grill steak or broil 2 inches from heat until instant-read thermometer inserted in center registers 145 degrees F for medium-rare, about 4 minutes per side, or until desired doneness.

4. Remove flank steak to cutting board. Let rest for 10 minutes. Cut flank steak diagonally across grain into thin slices. Makes 6 servings.