We were intrigued by just hearing “spicy lime-cilantro” … Doesn’t that just sound like the makings of a good backyard cookout?! Grab this marinated flank steak recipe for your July 4th cookout and keep it handy – we’re certain you’ll want to grill this up all summer long!
2 ¾ cloves garlic
¼ red onion, chopped
1 lime, juiced
½ medium jalapeno
2 ¾ tsp fresh thyme leaves
¼ cup and 3T loosely packed cilantro leaves
1/3 cup olive or canola oil
2 ¾ tsp honey
1 ¼ lbs beef flank steak (lean)
Kosher salt to taste
Puree the garlic, onion, lime juice, jalapeno, thyme, cilantro, oil, and honey into the bowl of a blender or food processor until the ingredients are well incorporated. Marinate the flank steak with ½ cup of the puree in a re-sealable bag overnight in the refrigerator. Reserve the rest of the puree to use later as a sauce.
Preheat a grill for medium-high heat.
While grill is warming, remove the meat from the refrigerator and let sit at room temp for at least 30 minutes. Discard any marinade left in the bag. Liberally season the steak with the kosher salt and cook to desired doneness, approx. 4 min per side for medium-rare. To serve, slice the steak against the grain into 1/8 to ¼ inch slices, and drizzle the remaining marinade over the meat.
Per serving: 4 oz
26.7g total fat
45 mg cholesterol
0.5 dietary fiber
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