Grilled Flank Steak

Main Course

Recipe courtesy of Susan Ford, Publisher, Louisiana Kitchen & Culture

Serves 6

  • 1/4 cup soy sauce
  • 4 cloves garlic
  • 1 cup fresh cilantro leaves
  • 1 tablespoon ground cumin
  • 1 tablespoon ground black pepper
  • 1 serrano or jalapeño pepper, optional
  • 1/4 cup fresh lime juice
  • 1½ pound flank steak

Grilled Flank Steak

Grilled Flank Steak

Click image to enlarge





To make the marinade, place all ingredients (but steak of course) in a blender and blend until garlic and cilantro is finely minced.

Place the steak in a non-reactive flat bowl or baking dish or freezer-sized ziplock bag. Add blended mixture and turn steak to coat thoroughly.
Cover dish or close bag and refrigerate overnight or up to 36 hours, turning occasionally.
About an hour before grilling, remove steak from refrigerator and bring to room temperature. Prepare a medium-hot fire in a grill or preheat broiler to high.
Cook steak to desired degree of doneness, 3-4 minutes per side for rare. 
Remove from the heat to a platter and allow it to rest for 10 minutes.
Slice thinly across grain on the diagonal.
Serve with warm flour tortillas, guacamole, refried beans, grated cheese, sliced jalapeño peppers.
​Note: This marinade will help to tenderize the steak as well as provide the unique flavor that makes this steak different.

Louisiana Recipes Weekly


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