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Spicy Lime-Cilantro Marinated Flank Steak

Ryan Nomura

"This can be used in fajitas, as an appetizer, or a main dish. Also good in sandwiches. Just make sure you reserve some of the marinade for a sauce."
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8 h 18 m servings 318 cals
Original recipe yields 9 servings (9 (4 ounce) servings)


  • Calories:
  • 318 kcal
  • 16%
  • Fat:
  • 24.6 g
  • 38%
  • Carbs:
  • 5.6g
  • 2%
  • Protein:
  • 18.6 g
  • 37%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 83 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Puree the garlic, onion, lime juice, jalapeno, thyme, cilantro, corn oil, and honey into the bowl of a blender or food processor until the ingredients are well incorporated. Marinate the flank steak with 1/2 cup of the puree in a resealable bag overnight in the refrigerator. Reserve the rest of the puree to use later as a sauce.
  2. Preheat a grill for medium-high heat.
  3. While grill is warming, remove the meat from the refrigerator and let sit at room temperature for at least 30 minutes. Discard any marinade left in the bag. Liberally season the steak with the kosher salt, and cook to desired doneness, approximately 4 minutes per side for medium-rare.
  4. To serve, slice the steak against the grain into 1/8 to 1/4 inch slices, and drizzle the remaining marinade over the meat.


  • Note
  • Serrano chiles can be used instead of jalapenos. If you would like to increase the heat, add another pepper and an additional tablespoon of honey before pureeing.

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Read all reviews 86
  1. 127 Ratings

Most helpful positive review

Had a big party made this marinade with chicken breasts added some chillies and extra jalapenos also did half and half Cilantro and Garam Masala .....Everybody loved it!!!

Most helpful critical review

i did not think the flavor was there. very bland. i would not make this recipe again.

Most helpful
Most positive
Least positive

Had a big party made this marinade with chicken breasts added some chillies and extra jalapenos also did half and half Cilantro and Garam Masala .....Everybody loved it!!!

My family LOVED this marinade! Where I changed things: 1) I forgot to buy fresh thyme so I used 1Tbs of dried and 2) my limes were kinda small so I used three. Some of the reserved sauce is in ...

I used this marinade and the meat was wonderful. But I used this marinade for shrimp to make my favorite shrimp taco (all ingredients except thyme) and it worked too. The dish was absolutely gre...

Awesome fajitas I've ever made...I think even better than in restaurants. I didn't add all of the oil, used some broth in place (watching the diet) and it was still awesome. Us...

Very, very vibrant and fresh flavors. I served this with a saffron rice pilaf and everyone was spooning more of the marinade to mix and eat with their rice.

I used lime zest and the juice of two limes for this one. What a hit !

Both my boys and my husband loved this steak. I would have liked it to have a bit more of a lime taste, so maybe I'll marinate it overnight next time. If that doesn't work, I'll add more lime!

Not only does it smell great but it tastes great too. I had friends over and they loved it.

I used this marinade on some chicken wings for the BBQ and it came out really good. I'll use it on steak next time. Thanks for the recipe.