Lime-Marinated Flank Steak with Herb Salad Recipe

Name: Lime-Marinated Flank Steak with Herb Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup fresh lime juice (about 3 limes); 1 orange, juiced; 3 garlic cloves, smashed; 3 tablespoons balsamic vinegar; 1/2 cup olive oil; Coarse salt and freshly ground black pepper; 1 (2-pound) flank steak, fat removed; 1 small bunch flat-leaf parsley, leaves removed from stems; 1 small bunch basil; 1 small bunch cilantro; 1 small bunch tarragon; 3 tablespoons extra-virgin olive oil; 2 limes, juiced; Coarse salt and freshly ground black pepper

Servings: persons

1/4 cup fresh lime juice (about 3 limes)
1 orange, juiced
3 garlic cloves, smashed
3 tablespoons balsamic vinegar
1/2 cup olive oil
Coarse salt and freshly ground black pepper
1 (2-pound) flank steak, fat removed
1 small bunch flat-leaf parsley, leaves removed from stems
1 small bunch basil
1 small bunch cilantro
1 small bunch tarragon
3 tablespoons extra-virgin olive oil
2 limes, juiced
Coarse salt and freshly ground black pepper

1
Place the lime juice, orange juice, garlic, balsamic vinegar, olive oil and salt and pepper.
2
In a large plastic bag over a shallow baking dish.
3
Add the steak and turn to coat both sides.
4
Cover and refrigerate for 30 minutes, then pull from fridge and allow the steak to come to room temperature, about 10 minutes.
5
Heat the grill to medium-high heat.
6
Remove the steak from the marinade and season both sides with salt and pepper.
7
Grill for 5 to 7 minutes on each side for medium-rare.
8
Let rest 10 minutes.
9
Slice the steak against the grain, into thin slices.
10
Wash the herbs bunches and gently dry them with a kitchen towel.
11
Remove the leaves from the herb bundles and place in a medium bowl.
12
Whisk together olive oil and lime juice, and season, to taste, with salt and pepper.
13
Toss the leaves with enough of the dressing to coat them lightly (you may not need all of the dressing).
14
Season the salad with salt and pepper, to taste.
15
Top sliced steak with herb salad and serve.

590

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 14 ingredients. The key ingredients include: 1/4 cup fresh lime juice (about 3 limes), 1 orange, juiced, 3 garlic cloves, smashed, 3 tablespoons balsamic vinegar, and more.

Yes, Lime-Marinated Flank Steak with Herb Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Lime-Marinated Flank Steak with Herb Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions