Why We Love This Grilled Flank Steak Recipe
The recipe is so quick and easy, but it still gives you a meal that you’ll really want to savor. The cilantro lime steak butter melted on top just makes it extra amazing. It comes out so tender, flavorful, and juicy!
Easy. This steak is grilled to perfection in just a few minutes. It’s a simple recipe you can make any time! Flavorful. The cilantro lime steak butter adds so much flavor. Melt it over the steak for the most delicious taste! Tender. This flank steak is so tender when cooked just right. Slice it up for melt-in-your-mouth goodness!
Variations on Grilling Flank Steak
While we adore the cilantro lime butter, you can flavor your butter with whatever herbs you have on hand. Some classic choices include rosemary, sage, and thyme! You could also skip the herb butter and instead serve this steak topped with chimichurri, salsa verde, garlic aioli, or balsamic glaze.
How to Store and Reheat
Store leftover grilled flank steak in an airtight container in the refrigerator for up to 4 days. Reheat on the grill until warmed through, about 5 minutes, or bake in a 300°F oven until warmed through, about 8-10 minutes.
How to Freeze
Freeze grilled flank steak in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
We love this flank steak with a side of grilled vegetables (grilled asparagus is our recommendation), and enjoy! It’s perfect to slice up for steak fajitas, steak nachos, burritos, steak salad, and stir fry.
More Steak Recipes To Try
Steak and Potatoes Surf and Turf Oven Baked Steak Skillet Steak Pan-Seared Ribeye Restaurant Steak
Notes from the Test Kitchen
You can grill this flank steak to whatever your preferred temperature is. Because this cut of meat is a bit tough, well done will mean a chewy, tough texture. We recommend cooking to medium-rare (140°F) for this recipe! Check this internal meat temperature chart to keep in your kitchen. You should cut flank steak against the grain, at a slight diagonal angle. And you want to make thin slices. Against the grain means cutting through the fibers, not parallel (or between) them. This means you’ll be getting more of the tender, juicy parts in each bite, and less of the fibrous parts.
How to Grill Flank Steak Step by Step
Make the Cilantro Lime Butter: Stir ½ cup of softened salted butter, 1 tablespoon of chopped fresh cilantro, 1 tablespoon of fresh lime juice, 2 teaspoons of lime zest, 1 teaspoon of finely chopped green onion, and 1 tablespoon of garlic paste together. Place the butter over plastic wrap and form into a log. Wrap and place in the refrigerator for at least 1 hour, or until firm. Season the Steak: Brush a grill or grill pan with canola oil and heat to high heat. (You want the grill HOT). In a small bowl, combine 1 teaspoon of kosher salt, ½ teaspoon of ground black pepper, 1 tablespoon of garlic paste, 1 tablespoon of olive oil, and 1 teaspoon of mustard powder. Stir to combine and form a paste. Rub both sides of the steak with the paste. Grill the Steak: Place 2 pounds of flank steak on the grill and cook for approximately 3-4 minutes per side for rare, or 6-8 minutes per side for well done. Cut and Serve: Remove from heat. Cut into slices, against the grain. Before separating, slice the chilled butter and allow it to melt over the steak.
