Grilled Flank Steak with Cebollitas (Grilled Green

Name: Grilled Flank Steak with Cebollitas (Grilled Green Onions)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound flank steak; 1/4 cup olive oil; 1 tablespoon minced garlic; 1/4 cup fresh lime juice; 1/4 cup chopped fresh cilantro leaves; 1 1/2 teaspoons salt, plus kosher salt, for seasoning; 1 teaspoon ground black pepper; 1 bunch green onions, plus 1/4 cup chopped; Extra-virgin olive oil, for drizzling; Cilantro sprigs, for garnish; Lime wedges, for serving

Servings: persons

1 pound flank steak
1/4 cup olive oil
1 tablespoon minced garlic
1/4 cup fresh lime juice
1/4 cup chopped fresh cilantro leaves
1 1/2 teaspoons salt, plus kosher salt, for seasoning
1 teaspoon ground black pepper
1 bunch green onions, plus 1/4 cup chopped
Extra-virgin olive oil, for drizzling
Cilantro sprigs, for garnish
Lime wedges, for serving

1
Combine flank steak, 3 tablespoons of olive oil, garlic, 2 tablespoons lime juice, cilantro, salt, pepper, and 1/4 cup chopped green onions in a large zip-top plastic bag.
2
Allow steak to marinate at room temperature for 45 minutes, turning occasionally.
3
Alternatively, marinate in the refrigerator overnight.
4
Preheat grill to medium-high.
5
Remove steak from marinade bag and remove as much of the marinade as possible.
6
Discard remaining marinade.
7
Place the steak on the preheated grill and cook steak for 2 1/2 minutes, then rotate on same side 45 degrees (to create grill marks) and grill for another 2 1/2 minutes.
8
Flip steak and cook for an additional 5 minutes on the other side, rotating 45 degrees after 2 1/2 minutes.
9
Remove from grill pan and allow the steak to rest for 10 minutes under a foil tent.
10
Meanwhile, trim the root ends of the green onions and toss with the remaining tablespoon of olive oil and salt, to season.
11
Place the green onions on the grill and cook for 1 1/2 to 2 minutes, (depending on the size of the onions), or until softened and slightly charred.
12
Remove the onions from the grill and toss with the remaining 2 tablespoons of lime juice.
13
Slice the steak against the grain as thinly as possible and divide evenly between 4 plates.
14
Drizzle with extra-virgin olive oil.
15
Top each steak with several grilled onions.
16
Garnish each plate with fresh cilantro sprigs and a lime wedge.

464

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound flank steak, 1/4 cup olive oil, 1 tablespoon minced garlic, 1/4 cup fresh lime juice, and more.

Yes, Grilled Flank Steak with Cebollitas (Grilled Green Onions) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Flank Steak with Cebollitas (Grilled Green Onions)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions