Grilled Cilantro-Lime Flank Steak Is An Easy High-Protein, Low-Carb Summer Meal
Nutritional Info
- Calories:
- 524 calories
- Carbohydrates:
- 15 grams
- Fiber:
- 1 gram
- Protein:
- 52 grams
- Fat:
- 28 grams
Note: These values represent one serving of four.
Flank steak is one of the most affordable cuts of beef you can buy, which makes it a great choice for a party or anytime you’re feeding a crowd. It’s also one of the leanest types of red meat, so if you’re looking to trim some fat from your diet, this flavorful steak is a great way to get more protein into your meal rotation. With just five easy-to-find ingredients, this chipotle-lime marinade packs an incredibly savory punch and will help tenderize the meat, ensuring a juicy end result.
This steak is perfect on its own, but it also makes a great topper on salads and grain bowls or added to tacos. It can also be marinated for up to 24 hours before it’s time to grill, making this a fantastic make-ahead recipe for busy weeknights. For a seasonal treat, enjoy with a cooling watermelon salsa. The sweet, juicy fruit and spicy jalapeno will enhance the citrusy notes from the marinade. Don’t forget to cut the flank steak against the grain to avoid tough, chewy meat.
Grilled Cilantro-Lime Flank Steak with Watermelon Salsa
- Serving
- 4
- Prep Time
- 20
- Cook Time
- 15
- Marinate Time
- 8 hours
Ingredients
Cilantro-Lime Flank Steak
- 1 bunch cilantro, divided
- 1/4 cup lime juice
- 2 tablespoons olive oil
- 2 large garlic cloves, peeled and smashed
- 1 chipotle in adobo + 1 tablespoon adobo sauce
- 2 pounds flank steak
Watermelon Salsa
- 1 mini seedless watermelon
- 1 jalapeno pepper
- 1/4 cup toasted pepitas
- 2 tablespoons lime juice
- Kosher salt, to taste
- Pepper, to taste
Directions
Marinate the steak:
Divide the bunch of cilantro in two, reserving one half for the salsa.
Chop off the tougher stems from the half-bunch of cilantro.
In a blender or food processor, pulse the cilantro with 1/4 cup lime juice, 2 tablespoons of olive oil, garlic, chipotle pepper, and adobo sauce until blended into a thick, saucy consistency.
Pat steak dry with a paper towel and season with salt and pepper.
Place the steak in a large zip-top bag or 9-by-13-inch casserole dish.
Pour marinade over the steak, ensuring the meat is completely covered and coated.
Marinate overnight, or up to 24 hours in advance, in the refrigerator. If marinating in a dish, cover the meat with plastic wrap before refrigerating.
Make the salsa:
Slice the rind off the watermelon and cut in half. Reserve half of the melon to enjoy later. Dice the remaining watermelon into 1/2-inch cubes to yield about 3 cups (or 1 pound) of cubed watermelon. Add to a bowl.
De-seed and de-rib the jalapeno pepper. Finely dice and add to the cubed watermelon.
De-stem the reserved cilantro. This should yield about 2 large handfuls of leaves (or 1 ½ loosely packed cups). Roughly chop the cilantro and add to the watermelon.
Add pepitas, the remaining 2 tablespoons of lime juice and toss together with the watermelon, jalapeno, and cilantro. If desired, salt to taste.
Cook the steak:
Preheat a grill to medium-high heat (400 to 450 degrees F) or heat a grill pan to medium-high heat for 4-5 minutes, or until a drop of water sizzles and evaporates immediately.
Remove steak from the marinade, scraping off excess.
Place steak on the grill or grill pan. Cook for about 5 to 6 minutes, then flip and cook for an additional 5 or 6 minutes, or until a thermometer inserted into the center of the steak registers 130 degrees F for medium-rare.
Remove the steak and let it rest for 3 to 4 minutes to bring the temperature to 135 degrees F.
Slice steak into ½-inch thick strips against the grain and top with the salsa before serving.
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