Flank steak with cilantro sauce is summer grilling at its simplest and best: steak marinated in cumin, chili, and fresh lime, then grilled and sliced against the grain. The sauce — cilantro, garlic, red bell pepper, olive oil, and red wine vinegar — is blitzed just chunky enough to spoon over each slice. Herb-heavy, zesty, and made for entertaining.
SERVES 8
I liberally use fresh herbs in my cooking, partly due to my background. Both Armenian and Persian cuisines are very herb heavy. One of my favorite ways to use fresh herbs is to make sauces to serve with grilled meats. This simple cilantro sauce adds a zesty freshness to this flavorful meat.
Flank Steak with Cilantro Sauce is a great option for summer entertaining. Serve it with my Whole Roasted Sweet Potatoes with Two Toppings for a complete meal.
INGREDIENTS
FOR THE MARINADE:
2 tsp/10 g ground cumin
1 chili pepper, minced
½ cup/120 ml fresh lime juice
¼ cup/60 ml extra-virgin olive oil
1 tsp/5 g sea salt
½ tsp pepper
3 lbs/1 kg flank steak
FOR THE SAUCE (MAKES ½ CUP/118 ML):
2 medium garlic cloves
1 ½ cups/60 g cilantro
2 tbsp/20 g red bell pepper, chopped
¼ cup/60 ml extra-virgin olive oil
1 ½ tbsp/25 ml red wine vinegar
½ tsp chili powder
½ tsp sea salt
COOKING INSTRUCTIONS
Make the marinade by mixing together the cumin, chili pepper, lime juice, olive oil, salt and pepper. Pour over the flank steak. Make sure it is well coated. Cover and marinate for at least 4 hours, up to overnight.
Make the cilantro sauce by adding the garlic cloves, cilantro, red bell pepper, olive oil, red wine vinegar, chili powder and salt to the bowl of a food processor. Mix until combined but still slightly chunky. Take care to not liquefy the sauce too much. The sauce can be made ahead to allow flavors to further develop.
Preheat a grill to medium-high heat. Grill the steaks for about 6–8 minutes per side for medium. Grilling times will depend on the thickness of your flank steak. Thinner parts will cook quicker. Cut the steak against the grain and serve drizzled with cilantro sauce.
CHEF’S TIP
For even grilling, remove the steak from the marinade and allow it to come to room temperature about 30 minutes before grilling.
Pro Tips
- Marinate at least four hours, ideally overnight — the lime juice tenderizes the flank steak's tight grain while the cumin and chili penetrate deep.
- Take the steak out of the fridge 30 minutes before grilling so it cooks evenly from edge to center instead of charring outside while staying cold within.
- Pulse the cilantro sauce only until combined — a slightly chunky texture keeps the herbs fresh and bright; liquefying it turns the flavor flat.
- Slice the grilled steak thinly against the grain at a 45-degree angle; this is the single most important step for tender flank steak.
- The sauce benefits from being made an hour ahead, which lets the garlic and chili mellow into the oil.
Frequently Asked Questions
How long should I grill flank steak?
About 6 to 8 minutes per side for medium on a medium-high grill, depending on thickness. Thinner parts of the muscle cook faster, so watch the narrow end.
Can I cook this steak indoors?
Yes — a ripping-hot cast-iron skillet gives a great crust. Sear about 4 minutes per side for medium, and rest before slicing.
How far ahead can I make the cilantro sauce?
It keeps for three days in the refrigerator and actually improves as the flavors meld. Stir before serving — the oil may separate slightly.
What can I do with leftover steak?
Slice it cold over salad greens with extra cilantro sauce, or tuck it into lettuce cups. Leftover flank steak is one of the best make-ahead proteins around.
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