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Spicy Lime-Cilantro Grilled Flank Steak

Grilled flank steak on wooden board with fresh garnishes

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

Grilling equipment and tools arrangement

Ingredients

Overhead view of flank steak recipe 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

https://youtu.be/YhW7nSvLJ9Y?si=9xnL3FrH4kwGnnuA
  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.
Six-step cooking process of flank steak preparation

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
Courses
Difficulty Beginner
Time
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 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
    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.

    •  

  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 Facts

Servings 4

Amount Per Serving
Calories 320kcal
% Daily Value *
Total Fat 18g28%
Sodium 650mg28%
Total Carbohydrate 5g2%
Dietary Fiber 1g4%
Sugars 1g
Protein 35g70%

* 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
Read it online: https://dinedishdigest.com/recipe/spicy-lime-cilantro-grilled-flank-steak/