Easy Marinated Flank Steak (Edit recipe)

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I’m always looking for different ways to make steak because that is the primary protein source my husband enjoys. This recipe is very easy and highly flavorful. It makes great leftovers and can be repurposed into fajitas or served on a steak. Easy, simple protein sources can make life so much easier. We all need to hit the easy button every so often.

5 minutes

15 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	216
Fat:	13 g
Carbohydrates:	3 g
Protein:	25 g
Cholesterol:	36 g
Sodium:	292 mg
Fiber:	0 g
Sugars:	1 g
Calculated per serving.

Serves: 6

Ingredients

2 lb Flank Steak
1 cup Cilantro
0.25 cup Lime Juice
0.25 cup White Wine Vinegar
0.25 cup Extra Virgin Olive Oil
0.5 tsp Sea Salt
0.25 tsp Black Pepper
4 cloves Garlic, minced
1 whole Red Onion, thinly sliced into rounds

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a food processor or high-speed blender, add the cilantro, lime juice, white wine vinegar, olive oil, sea salt, pepper, and garlic. Blend until the cilantro is finely chopped.
Place the flank steak in a container with a lid and pour the cilantro marinade over the steak. Cover the container and place it in the refrigerator for 24 hours.
After the steak has marinated for 24 hours, remove it from the liquid and sprinkle both sides generously with sea salt and pepper.
Grill the steak to the desired doneness, along with the sliced red onions.
After the steak is grilled, let it rest for 5-7 minutes before thinly slicing it against the grain.
Serve the steak with grilled red onions and lime wedges.