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This grilled flank steak with cilantro lime marinade is a perfect recipe for summer grilling, family dinners, or any occasion where you want to impress your guests with a juicy, flavorful steak.

grilled flank steak sliced thinly on a wooden board

If you’re looking for a meal that’s easy to make and full of flavor, you’ve come to the right place. Today, we’re making Cilantro Lime Marinated Grilled Flank Steak!

This great marinade is a zesty mix of lime juice, cilantro, soy sauce, and a few other simple ingredients that come together to make seriously flavorful flank steak.

Grilling juicy steak can sometimes feel intimidating, but this recipe is straightforward and hard to mess up. The marinade does all the heavy lifting, infusing the meat with bright and savory flavors.

All you need for great steak is to marinate it, throw it on the grill pan or gas grill, and enjoy the delicious results.

Whether you’re a grilling pro or a beginner, you’ll find this recipe easy the perfect choice with a big, huge payoff.

You might say the best part of this steak is its versatility. You can serve the steak on its own, slice it up for steak fajitas, or even add it to a steak salad.

This Grilled Flank Steak is one of our favorite summer grilling recipes. So, let’s get grilling!

overhead image of grilled flank steak on a white platter

WHY THIS RECIPE WORKS:

  1. Flavorful Marinade: Marinating is the best way to go. The combination of lime juice, cilantro, soy sauce, and garlic creates a marinade that penetrates the meat, giving it a burst of flavor with every bite.
  2. Easy Preparation: With simple ingredients and a straightforward process, this recipe is perfect for both beginners and seasoned cooks.
  3. Versatility: This steak can be enjoyed in many ways. From a delicious steak dinner to amazing flank steak tacos.

INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):

  • Cilantro
  • Parsley
  • Lime
  • Red wine vinegar
  • Light brown sugar
  • Onion powder
  • Salt
  • Paprika
  • Ground cumin
  • Black pepper
  • Garlic
  • Olive oil
  • Flank steak
ingredients needed to make grilled flank steak

HOW TO MAKE GRILLED FLANK STEAK:

  1. Place the cilantro, parsley, lime juice, red wine vinegar, brown sugar, onion powder, salt, paprika, cumin, and pepper into a food processor or powerful blender.
  2. Rough chop the garlic and toss that in.
  3. Start pulsing the mixture and drizzle in the olive oil until it is a thick paste.
  4. Cover the steak in the marinade, cover it with plastic wrap, and place it in the fridge for at least 4 hours or, at best, overnight. Turn it about halfway through the marinating process if you can.
  5. Allow the steak to sit out for 30-60 minutes at room temperature before grilling.
  6. Prepare and preheat your grill over medium-high heat.
  7. Cook until an internal temperature reaches 135°F in the thickest part for medium-rare, about 3-5 minutes per side, or cook to your desired temperature.
  8. Allow to rest for 10 minutes before slicing against the grain in thin strips to serve.
collage of images showing how to make grilled flank steak

FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:

This is the best flank steak marinade I’ve come across.

It’s best to marinate the flank steak for at least 4 hours.

For even better results, marinate it overnight in the refrigerator.

This allows the flavors to fully penetrate the meat, making it extra juicy and flavorful.

Don’t forget to save that recipe card!

Yes, you can cook the marinated flank steak in the oven.

Preheat your oven to 400 degrees F (200°C).

Place the steak on a baking dish or in a cast-iron skillet and roast for about 12-15 minutes, flipping halfway through, until it reaches your desired internal temperature or level of doneness.

For a nice sear, broil the steak for the last 2-3 minutes. 

sliced grilled flank steak on a white plate

​Though I haven’t tried all of these, I’ve gotten good results with a few of them.

This recipe is a family favorite!

  • Chimichurri Sauce: Add a drizzle of homemade chimichurri for extra flavor.
  • Grilled Vegetables: Serve with a side of grilled bell peppers, onions, and zucchini.
  • Avocado Slices: Add creamy avocado slices for a fresh touch.
  • Sour Cream: A dollop of sour cream can add a tangy flavor.
  • Salsa: Fresh tomato salsa makes a great topping.
  • Jalapeños: For an extra kick, add some sliced jalapeños.
  • Queso Fresco: Crumble some queso fresco over the top.
  • Tortillas: Make steak tacos with warm tortillas.
  • Black Beans: Serve with a side of black beans.
  • Rice: A bed of rice can complement the steak well.

There are plenty of different ways to do this.

Go ahead and get a little bit crazy!

You’ll love the amazing flavor.

  • Skirt Steak: Use skirt steak if you can’t find flank steak.
  • Lemon Juice: Substitute lime juice with lemon juice for a different citrus flavor.
  • Chicken: Try marinating chicken breasts for a different protein option.
  • Red Wine Vinegar: Use red wine vinegar instead of lime juice for a tangy flavor.
  • Vegetable Oil: Use vegetable oil if you don’t have olive oil.
  • Paprika: Add paprika for a smoky flavor instead of red pepper flakes.
sliced grilled flank steak on a wooden serving board

Refrigerator: Store leftover steak in an airtight container in the refrigerator for up to 3 days.

Reheat it gently in a skillet or microwave.

Freezer: Freeze the marinated steak before cooking for up to 3 months.

Thaw in the refrigerator overnight before grilling.

DANA’S TIPS AND TRICKS:

  • Use Fresh Ingredients: Fresh cilantro and lime juice make a big difference in flavor.
  • Don’t Overcook: Flank steak can become tough if overcooked. Use a meat thermometer to check for doneness.
  • Let It Rest: Allow the steak to rest for a few minutes after grilling to let the juices redistribute.
  • Slice Against the Grain: Cutting the steak against the grain makes it more tender.
  • Grill on High Heat: High heat gives the steak a nice sear while keeping the inside juicy.
  • Experiment with Flavors: Feel free to tweak the marinade to your liking. Add more garlic, different spices, or a splash of orange juice for a unique twist.
up close image of a fork piercing a piece of grilled flank steak

Cilantro Lime Marinated Grilled Flank Steak is a flavorful, easy-to-make dish that’s perfect for any occasion.

The bright, zesty marinade combined with the juicy, tender steak give a wonderful flavor.

Whether you’re serving this grilled flank steak at a family dinner or a summer BBQ, it’s sure to impress. 

If you’ve tried this GRILLED FLANK STEAK, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes! 

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5 from 1 vote

Cilantro Lime Marinated Grilled Flank Steak

Author Dana at ThisSillyGirlsKitchen.com
Prep: 10 minutes
Cook: 10 minutes
Chill Time 4 hours
This grilled flank steak with cilantro lime marinade is a perfect recipe for summer grilling, family dinners, or any occasion where you want to impress your guests with a juicy, flavorful steak.
Servings 6 servings

Ingredients
  

Instructions

  • Place the cilantro, parsley, lime juice, red wine vinegar, brown sugar, onion powder, salt, paprika, cumin, and pepper into a food processor or powerful blender.
    1 & 1/2 cups cilantro loosely packed, 1/4 cup fresh parsley loosely packed, juice of 1 lime, 2 tablespoons red wine vinegar, 1 tablespoon light brown sugar, 1 teaspoon onion powder, 1 teaspoon salt, 1/2 teaspoon paprika, 1/2 teaspoon ground cumin, 1/2 teaspoon black pepper
  • Rough chop the garlic and toss that in.
    2 garlic cloves
  • Start pulsing the mixture and drizzle in the olive oil until it is a thick paste.
    1/4 cup olive oil
  • Cover the steak in the marinade, cover it with plastic wrap, and place it in the fridge for at least 4 hours or, at best, overnight. Turn it about halfway through the marinating process if you can.
    2 pounds flank steak
  • Allow the steak to sit out for 30-60 minutes at room temperature before grilling.
  • Prepare and preheat your grill over medium-high heat.
  • Cook until an internal temperature reaches 135°F in the thickest part for medium-rare, about 3-5 minutes per side, or cook to your desired temperature.
  • Allow to rest for 10 minutes before slicing against the grain in thin strips to serve.

Notes

  • Use Fresh Ingredients: Fresh cilantro and lime juice make a big difference in flavor.
  • Don’t Overcook: Flank steak can become tough if overcooked. Use a meat thermometer to check for doneness.
  • Let It Rest: Allow the steak to rest for a few minutes after grilling to let the juices redistribute.
  • Slice Against the Grain: Cutting the steak against the grain makes it more tender.
  • Grill on High Heat: High heat gives the steak a nice sear while keeping the inside juicy.
  • Experiment with Flavors: Feel free to tweak the marinade to your liking. Add more garlic, different spices, or a splash of orange juice for a unique twist.

Nutrition

Calories: 301kcal | Carbohydrates: 3g | Protein: 33g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 91mg | Sodium: 473mg | Potassium: 571mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 566IU | Vitamin C: 5mg | Calcium: 46mg | Iron: 3mg
Nutrition Disclaimer
Course Main Course
Cuisine American

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5 from 1 vote (1 rating without comment)

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19 Comments

  1. Pinning. You know, it seems like every time I click a recipe I like the look of (from a blog party or pinterest), it seems like it’s one of yours! We must have similar taste in food! πŸ™‚ Advice needed though – I can not cook flank steak! It is always tough, even with marinade, slow cooking… etc. I want it to be good sooooo badly, but then it’s tough! HELP! Julia

  2. The best way to have tender flank is quick cooking! I grilled this to medium-rare to medium. Cut across the grain in thin slices and on an angle. It is SUPER tender!! OR slow cooking is another way. Cooking it in the oven like a roast on only around 250 degrees until a thermometer reads its around 200 degrees in the center, slice it again thinly, at an angle across the grain, although it will probably fall apart while cutting from being so tender!

  3. Wow Dana, this looks so delicious. I love cilantro lime anything I have to try this. I saw an episode of Good Eats once that said if you really want lime flavor in your marinade to use the lime zest. (I found you on Great Ideas Thursday)

  4. This looks AMAZING!! Im sitting here Drooling!! lol Im making this tonight:) Thank you.

  5. My mouth is watering and I cannot wait to try this recipe! Yummmmo! Thanks for joining #LOBS

  6. Wow, does that look appetizing! Excuse me while I go get a napkin to wipe up my drool. I WILL be making this very soon.

  7. Yum! This looks so amazing πŸ™‚ All the ingredients in the sauce are my favorite. Definitely I am trying this recipe πŸ™‚
    Stopping by from “Feed me Friday”

  8. Chimichurri has made me a fan of steak… yours looks fantastic. Thanks for sharing this with us on foodie friday.

  9. Yummy! I love chimichurri because it is packed with so much flavor. I can’t wait to give this recipe a try.

    Thanks for linking up to the Pinworthy Projects Party! You will be featured on Facebook this week πŸ™‚

  10. Just dropping by from Whimsey Wednesday, and I have to say that cilantro & lime combine to make one of my favorite flavors of all time- so of course, I have to pin, like, tweet and g+ this one! Thanks for playing into my mouth’s favor! Deb @ Kneaded Creations πŸ™‚

  11. I’ve not tried chimichurri, but this looks amazing! Thanks for sharing at the Frugal Crafty Home Blog Hop. Have a wonderful day!

    Katie

  12. I can almost smell this on the grill now! Thanks for linking up at My Favorite Posts Show Off Weekend Party. Hope to see you again tomorrow.

    Michelle @ On A Wing And A Prayer

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