Lime and Coriander Marinated Flank Steak

Lime and Coriander Marinated Flank Steak

  • 4

    Number of People

  • Affordable


  • Very easy


  • Prep time

  • Cook time


  • 1 cup (250 ml) fresh coriander leaves
  • 1/4 cup (50 ml) fresh lime juice
  • 2 tbsp (30 ml) canola oil
  • 6 garlic cloves, minced
  • 2 green onions, chopped
  • 2 jalapeno peppers, ribs and seeds removed
  • 1 1/2 tsp (7 ml) ground cumin
  • 1 flank steak, about 1 1/2 lb (750 g)
  • 3/4 tsp (4 ml) salt


Combine coriander, lime juice, oil, garlic, green onions, jalapenos and cumin in a food processor or blender; pulse until smooth. Place the steak in a resealable plastic bag and pour in the coriander mixture. Place in the refrigerator to marinate for at least 4 hours or up to 24 hours.

Remove the steak from the marinade and shake off the excess marinade; discard remaining marinade. Sprinkle the salt all over the steak.

Turn the grill on. Select the program Red Meat and press OK. Lightly grease the cooking plates with cooking spray. Once the purple indicator light has stopped flashing, place the steak on the grill and close the lid.

Cook until the indicator light has changed to the color of desired doneness; yellow for rare, orange for medium or red for well done. Transfer the steak to a cutting board and tent with foil. Rest for 5 minutes before slicing very thin.