Grilled Chile-Lime Flank Steak

Prep Time
Cook Time
Ready In

"This is out of the June 2017 Cooking Light magazine. It say to top it off, garnish the steak with fresh red onion, cilantro, garlic, and lime for a great look and a bit of extra flavor in every bite."

Original recipe yields 4 servings


  • Serving Size: 1 (388.3 g)
  • Calories 384.6
  • Total Fat - 23.5 g
  • Saturated Fat - 5.7 g
  • Cholesterol - 82.9 mg
  • Sodium - 448.3 mg
  • Total Carbohydrate - 23 g
  • Dietary Fiber - 2.8 g
  • Sugars - 4.2 g
  • Protein - 27.1 g
  • Calcium - 83.1 mg
  • Iron - 2.6 mg
  • Vitamin C - 74.8 mg
  • Thiamin - 0.1 mg

Step 1

Preheat grill to high (450°F to 550°F).

Step 2

Place cilantro stems, juice, 1 1/2 tablespoons oil, and 1/2 teaspoon crushed red pepper in a mini food processor; process until smooth. Place cilantro mixture in a shallow dish; add steak, turning to coat. Let stand 10 minutes.

Step 3

Coat grill grate with cooking spray. Remove steak from marinade; discard marinade. Sprinkle steak with salt. Ad steak to grill; cook 4 minutes on each side for medium-rare or until desired degree of doneness. Place steak on a cutting board. Let stand 5 minutes. Cut across the grain into thin slices.

Step 4

Place steak on a platter; sprinkle with remaining 1 1/2 tablespoons oil. Serve steak with lime wedges.

Tips & Variations

  • Mini food processor
  • Cooking spray



Absolutely wonderful -- we didn't have flank steak so used another steak (ranch steak) which was about 1 inch thick and the marinade worked out great. Served with potatoes and corn cooked on the grill and strawberry ice cream. Great meal for Memorial Day! Thanks for sharing!

review by:
(29 May 2017)