Spicy Lime-Cilantro Grilled Flank Steak

A vibrant, Paleo-friendly dish that combines the bold flavors of lime, cilantro, and chili with tender flank steak. Perfect for summer grilling!

Recipe Information

• Prep Time: 15 minutes
• Marinate Time: 2-4 hours
• Cook Time: 12-15 minutes
• Total Time: 2.5-4.5 hours
• Servings: 4
• Calories: 320 per serving
• Cuisine: Mexican-inspired
• Diet: Paleo
• Difficulty: Easy

Equipment Needed

• Grill or grill pan
• Meat thermometer
• Large zip-top bag or container
• Cutting board
• Sharp knife
• Small bowl for marinade
• Tongs

Ingredients

For the Steak

• 1.5 lbs flank steak
• 2 tablespoons olive oil
• 4 limes (juice and zest)
• 1 cup fresh cilantro, chopped
• 4 cloves garlic, minced
• 1 jalapeño, seeded and minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper

For Garnish

• Extra fresh cilantro
• Lime wedges
• Sliced avocado (optional)

Instructions

1. Prepare the Marinade
   • In a small bowl, combine olive oil, lime juice, lime zest, chopped cilantro, minced garlic, jalapeño, cumin, chili powder, salt, and pepper.
   • Mix well until combined.
2. Marinate the Steak
   • Place flank steak in a large zip-top bag or container.
   • Pour marinade over the steak, ensuring even coverage.
   • Seal and refrigerate for 2-4 hours (don’t exceed 4 hours as lime juice can start breaking down the meat).
3. Prepare for Grilling
   • Remove steak from refrigerator 30 minutes before cooking.
   • Preheat grill to high heat (400-450°F/204-232°C).
4. Grill the Steak
   • Remove steak from marinade and discard remaining liquid.
   • Pat steak dry with paper towels.
   • Grill for 5-6 minutes per side for medium-rare (internal temperature 135°F/57°C).
   • For medium, cook until internal temperature reaches 140°F/60°C.
5. Rest and Serve
   • Let steak rest for 10 minutes on a cutting board.
   • Slice against the grain at a 45-degree angle.
   • Garnish with fresh cilantro and serve with lime wedges.

Nutrition Information (per serving)

• Calories: 320
• Protein: 35g
• Fat: 18g
• Carbohydrates: 5g
• Fiber: 1g
• Sugar: 1g
• Sodium: 650mg

Tips and Variations

• For extra heat, leave some jalapeño seeds in the marinade
• Can substitute flank steak with skirt steak
• For AIP-compliant version, omit nightshades (chili powder, jalapeño)
• Store leftovers in an airtight container for up to 3 days

Suggested Pairings (Paleo-friendly)

• Cauliflower rice
• Grilled vegetables
• Fresh salad with avocado
• Roasted sweet potatoes

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Paleo

Spicy Lime-Cilantro Grilled Flank Steak

Courses: Paleo Recipe Keys: Paleo

Difficulty: Beginner Prep Time 15 mins Cook Time 15 mins Rest Time 4 hrs Total Time 4 hrs 30 mins

Cooking Temp: 450  F Servings: 4 Calories: 320

Dietary:

P Paleo

Description

A vibrant, Paleo-friendly dish that combines the bold flavors of lime, cilantro, and chili with tender flank steak. Perfect for summer grilling!

Ingredients

Scale

1/2x 1x 2x 3x

For the Steak

• 1 lbs 1.5 flank steak
• 2 tablespoons olive oil
• 4 limes (juice and zest)
• 1 cup fresh cilantro, chopped
• 4 cloves garlic, minced
• 1 jalapeño, seeded and minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon sea salt
• ¹⁄₂ teaspoon black pepper

For Garnish

• Extra fresh cilantro
• Lime wedges
• Sliced avocado (optional)

Instructions for juice Spicy Lime-Cilantro Grilled Flank Steak

1. Prepare the Marinade

   • • In a small bowl, combine olive oil, lime juice, lime zest, chopped cilantro, minced garlic, jalapeño, cumin, chili powder, salt, and pepper.
     • Mix well until combined.

   •  

1. Marinate the Steak

   • Place flank steak in a large zip-top bag or container.
   • Pour marinade over the steak, ensuring even coverage.
   • Seal and refrigerate for 2-4 hours (don't exceed 4 hours as lime juice can start breaking down the meat).

1. Prepare for Grilling

   • Remove steak from refrigerator 30 minutes before cooking.
   • Preheat grill to high heat (400-450°F/204-232°C).

1. Grill the Steak

   • Remove steak from marinade and discard remaining liquid.
   • Pat steak dry with paper towels.
   • Grill for 5-6 minutes per side for medium-rare (internal temperature 135°F/57°C).
   • For medium, cook until internal temperature reaches 140°F/60°C.

1. Rest and Serve

   • Let steak rest for 10 minutes on a cutting board.
   • Slice against the grain at a 45-degree angle.
   • Garnish with fresh cilantro and serve with lime wedges.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 18g28%

Sodium 650mg28%

Total Carbohydrate 5g2%

Dietary Fiber 1g4%

Sugars 1g

Protein 35g70%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Tips and Variations

• For extra heat, leave some jalapeño seeds in the marinade
• Can substitute flank steak with skirt steak
• For AIP-compliant version, omit nightshades (chili powder, jalapeño)
• Store leftovers in an airtight container for up to 3 days

Suggested Pairings (Paleo-friendly)

• Cauliflower rice
• Grilled vegetables
• Fresh salad with avocado
• Roasted sweet potatoes