Grilled Flank Steak with Pepper Lime Cilantro Marinade


I like red meat.  I know it isn’t as healthy as chicken or fish, but as I say, the Hellbent Living way is eating healthy 85%-90% of the time.  Which leaves a little room to splurge.  This recipe isn’t actually that big of splurge in my book…or blog.  In fact, when I make this recipe I count it as an 85% meal not the 10%-15% of meals where I’m really splurging.  I often save those for when I am eating out or having a dinner party.  This recipe calls for my Pepper Lime Cilantro Marinade which is low in oil and has no sugar. I portion out 4-5 oz for my serving so I do not overdo it with the calories.

Flank steak is a tough piece of meat so it needs tenderizing. The lime juice in the marinade works well to break down the protein and tenderize the meat.  This recipe calls for 2 lbs of flank steak. It can serve 4-8 people depending on serving sizes. I use half the marinade to tenderize and flavor the meat before grilling and the other half as a salsa served on top of the meat.  I serve the grilled flank steak with grilled onions and red peppers, and warm corn tortillas.  Rice would also go well with this dish instead of the tortillas.

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Flank Steak with Pepper Lime Cilantro Marinade-Salsa


2 lbs flank steak

Pepper Lime Cilantro Marinade

Serving suggestions:

3 red bell peppers
2 onions
corn tortillas

Make marinade.  Put flank steak in a gallon size plastic bag, add half the marinade and move it around the bag to cover the steak. Refrigerate for 6 hours or overnight.

green sauce flank steak in bag

To grill: Take steak out of refrigerator and bring to room temperature. Heat grill and to medium high and grill 10 minutes on each side. While the steak is grilling, cut up 3 red bell peppers in strips and slice 2 onions and put those on the grill in tin foil…and grill until they are soft.

Warm tortillas, if serving.


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